Tag: frosting

Lemon Cream Cheese Frosting

 

 

 

 

 

This tart-but-sweet frosting incorporates some excellent ingredients, like cream cheese and lemon curd. I plan to bake strawberry cupcakes to pair with this sometime, or perhaps raspberry or blackberry, but it went very well with the lemon cupcakes in the photo above. This recipe yields more than enough for 24 cupcakes.

Ingredients

  • 4 cups powdered sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 4 tablespoons shortening
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon curd
  • yellow food coloring

Preparation

In a large bowl, sift powdered sugar and salt together; set aside.

In a mixing bowl, cream together butter, cream cheese, shortening, and vanilla.

Add powdered sugar in four batches, beating well after each addition.

Add lemon juice and lemon curd and beat well.

Add several drops of yellow food coloring and beat well.

Chocolate Buttercream

 

 

 

 

 

Sometimes people tell me they don’t like frosting, that they really like the cake better. I’ve never understood this. I mean, what is cake if not a vehicle for frosting? Why would someone choose plain cake, without the accompanying combination of butter or shortening and powdered sugar and flavorings?

Because I prefer opposites in baking–in that yellow or white cake is, to my palate, most pleasing when paired with chocolate frosting–I believe this chocolate buttercream to be an excellent companion for yellow, white, or almond cakes or cupcakes. Chocolate fans will enjoy it with chocolate cake, too. This recipe yields more than enough for 24 cupcakes.

Ingredients

  • 1 cup butter
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 3-4 tablespoons milk
  • 3 teaspoons vanilla extract

Preparation

In a large bowl, sift together powdered sugar and cocoa powder; set aside.

In a mixing bowl, cream butter for about one minute. Add salt and beat for another 30 seconds.

Add powdered sugar and cocoa and beat on low speed to incorporate as much sugar into the butter as you can.  I cover my mixing bowl with a kitchen towel during this step to prevent a sugar storm.

Add three tablespoons milk and two teaspoons vanilla extract; beat for three minutes.

Scrape down the sides of the mixing bowl and add the final teaspoon vanilla extract, then beat for another minute.

Vanilla Buttercream

 

 

 

 

 

Vanilla buttercream is the little black dress of the baking world.  It goes with everything, from a chocolate birthday cake to a strawberry-filled almond wedding cake.  You cannot go wrong with this smooth, mellow, just-sweet-enough frosting.

Ingredients

  • 1 cup butter, softened
  • 3 to 3 ¼ cups powdered sugar, sifted
  • ¼ teaspoon salt
  • 1 to 2 tablespoons vanilla extract
  • 2 tablespoons milk

Preparation

Place butter in a mixing bowl and beat for a few minutes using the paddle attachment.

Add 3 cups powdered sugar.  With your mixer on low, incorporate the powdered sugar into the butter.  (Hint: I find that placing a kitchen towel over the mixer during this stage prevents a powdered sugar blizzard.)

Increase speed and add 1 tablespoon vanilla, salt, and milk.

Beat for 3 minutes, then taste.  If you’d like a stronger vanilla flavor, add the second tablespoon of vanilla, along with the additional ¼ cup of powdered sugar.  Beat until combined.

For thinner buttercream, add additional milk, one tablespoon at a time, until you reach the desired consistency.

Lemon Vanilla Glaze

 

 

 

 

 

Glaze icings pair well with dense cakes, like pound cakes or butter cakes.  They’re very easy to make and embellish; you could use orange juice as an alternative to the lemon juice below, or omit the citrus and stir in some cocoa powder for a chocolate glaze.

The most important part of a glaze icing is its consistency, which needs to be thin enough to drizzle, but thick enough to set.  Remember that you can always add more liquid to make the icing thinner, so start with the smallest amount and gradually stir in more liquid until you’ve reached the desired consistency; if you do add too much liquid, add one additional tablespoon of powdered sugar at a time to thicken it.

Ingredients

  • 3 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2-4 tablespoons water

Preparation

Combine powdered sugar, lemon juice, vanilla, and 2 tablespoons water in a large, 4-cup glass measuring cup.  Continue adding water, 1 tablespoon at a time, until you reach the desired consistency; glaze should be drizzly, but not too thin.  Pour or drizzle over cake, allowing glaze to drip down the sides.

Cream Cheese Frosting

 

 

 

 

 

Cream cheese frosting is a classic companion to carrot cake and red velvet cake, but it can certainly be used for a variety of cakes or cupcakes.  I’m not sure who decided that blending cream cheese with powdered sugar, butter, and vanilla extract would be a good idea, but thank goodness they did, eh?

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 2 1/4 teaspoons vanilla extract

In a mixing bowl, cream together cream cheese and butter.

Add powdered sugar, one cup at a time, beating after each addition.

Add vanilla and beat well.

Store frosted cake or cupcakes in the refrigerator to be on the safe side.  We are talking about cream cheese, after all.

Zella’s Icing

 

 

 

 

 

This icing frosted my childhood.  My grandmother, Gizella Bodnar Kozusko, used it on each birthday cake and sugar cut-out; it was her frosting of choice for nearly every treat that required, or could simply benefit from, an icing.

Zella was born in Budapest and came to the United States when she was about seven years old; she and my grandpap, Andy, lived conveniently five doors down from my childhood home.  Much of what I learned about baking, I learned from Zella; she was the primary baker in our family, the one who made the birthday cakes, the holiday treats, the desserts for every day.  No visit to their house was complete without a cupcake, cookie, Rice Krispie treat, slice of nut roll, or other confection from her many recipe boxes.

This recipe can be very easily doubled or tripled, when necessary.  It is a sturdy frosting that holds up well for decorating cakes.

Ingredients

  • 1 egg white
  • 3 tablespoons shortening
  • 2 cups powdered sugar
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1-2 teaspoons water

Preparation

Combine egg white, shortening, salt, and one cup powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for one minute.

Add additional cup powdered sugar and beat on low speed until combined, then on high speed for one minute.

Add vanilla and almond extracts.  Beat on high speed for one or two minutes, until very well combined.

Check the frosting’s texture; it should be like very, very soft peanut butter and very easily spreadable.  If necessary, add one to two teaspoons of water to thin the frosting and beat well to combine.

Note: when doubling or tripling the recipe, it’s very important to beat the mixture well after each addition of powdered sugar, then for a few minutes after the additions of extract and water.

Fudge Frosting

Every time I visit Annapolis, Maryland, I have to stop at Uncle Bob’s Fudge Kitchen.  Uncle Bob’s is a classic tourist shop, crammed to the rafters with magnets, key chains, mugs, Naval Academy t-shirts, Chesapeake Bay cookbooks, and “don’t bother me, I’m crabby” paraphernalia.  In the front are large windows, where trays of fudge, candy, and caramel apples the size of softballs issue their siren’s call to all who pass.

Uncle Bob’s peanut butter fudge is my true favorite, but their chocolate fudge is excellent as well – not too sweet, with a creamy texture.  This frosting reminds me a bit of that fudge; I first used it on a devil’s food cake about eleven years ago.  Mike took the cake to his office, and his colleagues proclaimed it worthy of the blue ribbon at the county fair.  To this day, that statement is among the highest praise I’ve ever received.

The recipe below yields enough to frost two 8-inch layers or one 9×13 sheet cake.

Ingredients

  • 4 ¾ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup butter, softened
  • 1/3 cup boiling water
  • 2 teaspoons vanilla extract

Preparation

Combine powdered sugar and cocoa powder.

Add butter, boiling water, and vanilla.

Beat on low speed until ingredients are just combined, then increase speed to medium and beat for 1 minute.