Electric Food Processors

Here’s the recipe:

LOW FAT CARROT CAKE

1/4 c. oil
3/4 c. applesauce
1/2 c. nonfat milk
1 1/4 c. sugar
6 egg whites
2 c. flour
2 tsp. baking soda
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 1/2 tsp. vanilla
2 c. carrots, peeled and grated
1/2 c. chopped nuts
1/2 c. raisins
1 (8 oz.) can crushed pineapple with juice

Frosting:

1 c. low-fat cottage cheese
1 tbsp. low fat yogurt
2 tsp. vanilla
1 (8 oz.) pkg. of light cream cheese
1 c. powdered sugar

Preheat oven to 350 degrees. Grease a rectangular cake pan with nonstick cooking spray. In one bowl beat together oil, applesauce, milk, sugar and egg whites; in another bowl sift together flour, baking soda, cinnamon, nutmeg and cloves. Combine both sets of ingredients and beat, mixing in vanilla. Add carrots, walnuts, raisins and pineapple, mixing well after each addition. Bake for one hour or until done. Cool and remove from pan.
In a blender or food processor, puree cottage cheese, yogurt a

Recipes for frosting often call for creaming butter and sugar with a food processor or hand mixer, because I do not have these items, let alone any small appliances, I need to do this by hand, but cannot find any suggestions for this.

Maybe by putting it in the food processor or something? We don’t have enough to make frosting for cupcakes.

I work in a cake bakery and we make have to make several gallons of buttercream frosting a week, useing a food processor that makes maybe half a gallon each time. This gets very repitious, and is very time consuming. My boss can not find any food processor that is big enough to make alot at one time, and the processers we use now have even broken in less than a day! Anything more heavy duty and that could make even a little more at a time would help. It has to have the sharp blades in it like a food processor though so it can whip the frosting. So what kind of blender/food processor should I be looking at? A website, number,name of blender, or business name would be very helpful. Thank you

I am planning to make the Waldorf-Astoria Red Velvet cupcakes, and although I can mix batter by hand at this point, the frosting (shortening and sugar) needs to be creamed with a mixer, according to the recipe. I’m afraid that if I don’t, then it won’t hold its shape as well, and just turn into a glaze. I have a food processor but it’s a tiny one. I also have a blender. Would a blender be too much for the frosting? Or should I mix it by hand? Trying to mix shortening and sugar sounds tough.

I’m using this recipe
3/4 c. light corn syrup
1/4 c. sugar
Dash of salt
2 egg whites
1 1/2 tsp. or less of vanilla

Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes.
or
1/4 c egg whites (about 2 whites)
1/2 c sugar
1 T barley malt syrup

-Combine sugar and egg whites in large metal bowl or the bowl of a stand mixer. Set bowl over saucepan of gently simmering water and whisk until mixture is hot to the touch and all the sugar has dissolved, about 2-3 minutes. Remove bowl from over water. Using the stand mixer fitted with the whip or a handheld electric mixer, beat meringue at high speed until very thick and billowy and room temperature, about 3-5 minutes.

-Add the malt syrup and whip on low speed for 1 minute.

Which would last longer on cupcakes if I bring them to school?
That’s not what I’m asking. I know to wait till they cool. I mean if I frost them tomorrow morning and bring them to school, will they last?

I have no electric mixer or whisks. I have basic utensils and a wooden spoon.
I have really really lumpy frosting and the wooden spoon I’m using is not helping.

Will a blender help get the lumps out? (I know it would make it too liquidy)
Or what else could I use?

Thanks!