Isn't it crazy that we are constantly on a quest for the perfect frosting/icing recipe? And that you can use the same ingredients in so many different recipes and yet they turn out different? I currently have a 'favorite' white frosting recipe that I adapted from a cream horn filling recipe, but I also keep a few others up my sleeve to use once in a while. This one is great because it's white.
Americans have it after dinner, Italians have it before, but new Jaqua Raspberry Buttercream Frosting Hand Creme ($8.00, Jaqua.com) lets you have (calorie-free) dessert at any time of the day. Reminiscent of a freshly baked raspberry cream cupcake, this stuff smells good.
The ingredients are good for your hands, too. Soybean oil is a skin-softening antioxidant that [...]
1/2 c. low fat cottage cheese, sieved1/8 tsp. salt1/2 tbsp. diet margarine, meltedNon-nutritive sweetener equivalent to 1/2 c. sugar1 tsp. almond or vanilla extract Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10 inch cake.
I love this post by my BFOTI, Christine. Powerful story. ~wipes tear~ I love this woman. You bought her new book already, right? Only she understood my need to wear those pearls in the delivery room. :) I loved this guest post by Arianne. Ah, summer. There will be mud. Now at my house, with my sons, the post would be called, "There will be blood and mud." Guess who is getting all my mate
1/2 c. jelly1 unbeaten egg white2 tbsp. sugarCombine all ingredients and a dash of salt in top of double boiler. Cookover boiling water, beating constantly until stiff peaks form. Removefrom heat. Beat until spreading consistency, about 2 minutes. Frosts 2(8 inch) layers or 24 cupcakes.
Of the many foods I didn't grow up eating in my own childhood household, pumpkin bars and spice cakes were a couple of them. I remember having my first taste of a spice 'bar' at a coffee/cookies reception after one of my elementary school concerts. While most kids were probably gobbling up the cookies I always went for different foods, things like the orange and brown colored bars with creamy wh
I'm running out of food stuff at Vista. T-T Specifically desserts. T-TI was craving for something rich and sweet for lunch today. Hence I made this steamed moist chocolate cake. I didn't put as much butter as was required of the recipe - only half of it, and subsituted one cup of flour with Milo. :P Yup, I think I mentioned this in my CNY post. This time, I didn't put in 5 eggs. 4 was used, as stated in recipe.I have two cups of yoghurt, which are supposed to be expired already by now. The labels said 'used by 15/4/08'. -____-" I was thinking about making a yoghurt cake when I bought them. But that tak jadi because I couldn't find foil cake pans to use for baking. Long story la.Yeah so anyways, although the yoghurt was a bit sour, it'll still edible. Nothing wriggled in my mouth when I tas
Last week while I was doing the baking of the cupcakes and cheesecake for Easter Sunday I ended up with leftover frosting from the cupcakes. I knew exactly what I wanted to do with that frosting! I baked a large pan of pumpkin bars as well and while they were baking I added softened cream cheese to my cupcake frosting and now that I had 'cream cheese' frosting it was going to be absolutely yummy on my pumpkin bars! (And it was!)Cream Cheese Frosting1 c shortening1 c butter8 oz. cream cheese, soft4 c powdered sugar3/4 c marshmallow cream4 t vanilla extractCream the butter, shortening and cream cheese until smooth. Add the rest of the ingredients and beat on low 30 seconds and high 2-5 minutes until it looks like whipped cream.The Pumpkin Bars - batter stage before bakingPumpkin Bars 2
My friend Lily is moving away so I had to send her off with a treat. I love mini cupcakes and I love giving mini cupcakes. So, I decided on an apple/carrot spice flavor but you can't taste the apple so I'm calling them Carrot Spice Cupcakes. I am so impressed with this recipe, as a first try. I would only change one thing, remove the nuts. The texture of the cupcakes is so light and tender that the crunch of nuts seems not to fit in. I will definitely be making these again (sans nuts).Mini Carrot Spice Cupcakes~makes about 40 mini cupcakes2 eggs, lightly beaten1 cups white sugar1/3 cup packed light brown sugar1/2 cup vegetable oil1 teaspoon vanilla extract2 cups shredded carrots1/2 cup packed shredded apple1 1/2 cups all-purpose flour1 1/4 teaspoons baking soda1/2 teaspoon salt1 1/2 teasp
Cupcakes: (adapted from Recipezaar)1 1/2 cups flour1 cup sugar2/3 tsp backing powder1/4 tsp salt1/4 cup oil1/2 cup milk1/4 cup fresh orange juicezest of one orange1 eggSift flour, salt and backing powder in a bowl. Add 7/8 cup sugar, oil, milk and beat with an electric mixer for 1 minute. Add orange juice, zest, egg yolk and beat for another minute.In another bowl beat egg white with the remaining sugar (1/8 cup), and then carefully fold it with a spoon into the dough.Bake in a preheated oven on 180°C for about 15-20 minutes, or until cupcakes are done.Frosting:1 egg whitea pinch of salt1/2 cup of green pine needles syrup Beat the egg white with salt and set aside. Boil syrup for just a few minutes.While syrup is still hot, pour it carefully into the egg whites while beating with an elect
I've been baking and decorating cookies for well, almost forever, LOL, and once I started to use royal icing I would sometimes see references to something called Glycerine that always stated I could add a few drops... optional.This was before the internet was available and since I didn't know what it was, had no way of knowing where to buy it, and didn't know what it was for, I simply chose to ignore it. Which, in the end is perfectly fine. But a few years ago I was finally able to quickly and easily look it up online and it became easier to purchase as well - no longer a special trip to the drug store pharmacy... it is now being sold in any cake/cookie decorating aisle or even at the craft stores.For the long drawn out explanation of what glycerine is I've included a clickable link on
White chocolate frosting recipe ingredients:
150 grams white chocolate chips
0, 5 deciliter whipping cream
Easy chocolate cake frosting recipe instruction:
Pour whipping cream in the saucepan in low heat.
When it starts to boil, remove cream from the heat and add white chocolate chips in it.
Stir it till all chocolate melts.
Put the saucepan in the refrigerator for 5 minutes.
Take the white chocolate frosting out of refrigerator, mix it again and frost your chocolate cake, dessert or fruits with it.
cake frosting recipe, chocolate, chocolate cake frosting, chocolate chips, Chocolate Cream Recipes, chocolate frosting, chocolate frosting recipe, Chocolate Frosting Recipes, dessert, frosting, recipe, recipe ingredients, white chocolate, white chocolate frosting, white chocolate frosting recipe
White chocolate frosting recipe ingredients:
150 grams white chocolate chips
0, 5 deciliter whipping cream
Easy chocolate cake frosting recipe instruction:
Pour whipping cream in the saucepan in low heat.
When it starts to boil, remove cream from the heat and add white chocolate chips in it.
Stir it till all chocolate melts.
Put the saucepan in the refrigerator for 5 minutes.
Take the white chocolate frosting out of refrigerator, mix it again and frost your chocolate cake, dessert or fruits with it.
I made this last week and it was moist and dense with a nice spicy flavor. Andrew thought it was a little strong on molasses but no one else agreed with him and the cake disappeared quickly (and may it be noted in the record that his objections didn't slow him down any).2 1/2 cup all-purpose flour1 1/2 cup packed brown sugar1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger3/4 cup fat free half and half1 tablespoon white vinegar1/2 cup shortening1/2 cup canned pumpkin1/4 cup light molasses2 eggsIn a bowl combine the half and half with the vinegar and let it set. Preheat the oven to 350 degrees. In a bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon and ginger. Add the sour half and half, shortening, pumpkin and molasses. Beat on low speed until combined then beat on high for two minutes. Add the eggs and beat for two more minutes.Bake in a 9X13 greased pan for 30 minutes.for frosting:1/3 cup butter4 1/2
These are great fall cupcakes. This is a Rachael Ray recipe that I have wanted to try on the boys for awhile now.They love anything with pumpkin (especially my pumpkin bread) ,so they will be very happy to have these as an after school snack. I used a box of gingerbread cake mix and it was very quick to put together.When the cupcakes were baking I made the icing.I did not have any crystallized ginger,but will definitely have some on hand for the next batch.And there will be a next batch. :)Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting1 box prepared gingerbread mix, prepared to package directions for cake8 ounces cream cheese, softened1/2 cup canned pumpkin puree 1/4 teaspoon grated nutmeg 1 orange, zested 1/2 teaspoon vanilla extract 3 1/2 cups powdered confectioners' sugar Shaved crystallized ginger, for garnishPreheat the oven to 375 degrees F.Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the
Ingredients :2 and 1/2 cups all- purpose flour2 cups sugar1 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon3 cups shredded carrots1 cup applesauce2 tsp. vanilla2 eggs1/2 cup raisins1/2 cup chopped nutsCombine flour and the rest of the dry ingredients in a large bowl. Add carrots, applesauce, vanilla, eggs, raisins and nuts and mix well. Pour batter into a greased and floured 13 x 9 inch baking dish and bake in a preheated 350 degree oven for 50 - 60 minutes or until cake is completely done in the middle. Allow to cool before frosting. Coconut FrostingIngredients :1 8-oz. package cream cheese, softened3 cups powdered sugar1/2 cup butter2 tsp. vanilla2/3 cup flaked coconutCombine cream cheese, powdered sugar, butter and vanilla and beat until smooth. Stir in coconut and spread over cooled cake.Tips : The recipe calls for applesauce in place of the usual oil so you are already off to a good start. Use your favorite sugar and egg substitutes and low fat cream cheese.
I had a piece last night for dinner. I had another piece this morning for breakfast, and I'm going to have another for my lunch! I love this cake! Reminiscent of a pumpkin cake or a light carrot cake, it's fabulous. It's actually one of my personal favorite recipes for zucchini. I've been making this particular cake since 1996 and never tire of it. Although I haven't yet, you could make
Just a quickie post. Here's a great and easy recipe for carrot cupcakes! Instead of using the all time standard cream cheese icing, I used mascarpone. It's basically the same recipe and instructions, you're just changing out the cream cheese for mascarpone. The recipe is from the book 500 Cupcakes.For the cupcakes:1 cup of butter, soft1 cup of superfine sugar2 cups of self-rising flour4 eggs1 tsp. allspice1 cup walnut pieces1 cup grated carrot2 tbsp. golden raisinsFor the icing:1 cup mascarpone1 1/2 cup of sifted powdered sugar1 tbsp. lemon juice1 tsp vanilla1. Preheat the oven to 350F degrees. Place 18 baking cups in muffin pans. Combine the butter, sugar, flour, and eggs in a large bowl and beat until smooth, about 2 to 3 minutes. Stir in the rest of the ingredients. Spoon the batter evenly into the cups and bake for 20 minutes. Cool cupcakes.2. to make the icing, slowly beat the mascarpone and sugar in a large bowl until creamy and soft. Add the lemon juice and vanilla
Just a quickie post. Here's a great and easy recipe for carrot cupcakes! Instead of using the all time standard cream cheese icing, I used mascarpone. It's basically the same recipe and instructions, you're just changing out the cream cheese for mascarpone. The recipe is from the book 500 Cupcakes.For the cupcakes:1 cup of butter, soft1 cup of superfine sugar2 cups of self-rising flour4 eggs1 tsp. allspice1 cup walnut pieces1 cup grated carrot2 tbsp. golden raisinsFor the icing:1 cup mascarpone1 1/2 cup of sifted powdered sugar1 tbsp. lemon juice1 tsp vanilla1. Preheat the oven to 350F degrees. Place 18 baking cups in muffin pans. Combine the butter, sugar, flour, and eggs in a large bowl and beat until smooth, about 2 to 3 minutes. Stir in the rest of the ingredients. Spoon the batter evenly into the cups and bake for 20 minutes. Cool cupcakes.2. to make the icing, slowly beat the mascarpone and sugar in a large bowl until creamy and soft. Add the lemon juice and vanilla
When I was a child my Mother didn't stray too far into the cooking realm. I remember angel food cake for birthdays and banana cake and banana bread. Once in a great while she'd attempt chocolate chip cookies but you had to get them asap out of the oven or they would be rock hard within the hour. Once she made oatmeal raisin cookies but she cooked with lard instead of shortening... so you can
A treat for the boys for when they get home.Homemade chocolate cupcakes with fluffy cherry icing.Happy Thursday! Chocolate Cupcakesfrom Recipezaar1 1/2 cups flour1 cup granulated sugar1 teaspoon baking soda1teaspoon salt1/3 cup cocoa powder1/2 cup oil1 cup water1 teaspoon vanilla extract1 tablespoon vinegarMix all ingredients together until moist and well blended.Put in cupcake cups and bake for 20-25 minutes at 350 degrees F. Cool on a wire rack. Cherry Frosting for Cupcakes1 (9 ounce) container frozen whipped topping, thawed2 tablespoons maraschino cherry juice1/2 teaspoon unflavored gelatine1-2 drops red food colring (optional)Sprinkle gelatine into juice to soften. Heat in microwave 10 to 15 seconds. Cool a minute or two, then whip mixture into topping with a wire whip. Frost cake
I made a cake. Not just any cake, a chocolate Devils Food cake baked to perfection. 9" circles of pure joy. Each layer was cut and filled with strawberry preserves and stacked neatly into a tower-o-cake.I picked up the first cannister of Betty Crockers whipped cream frosting and smeared and smoothed its white goodness up and down the sides of this chocolate masterpiece. I smoothed the edges and used the second cannister to make the top smooth as glass.I grabbed my piping bag of hot pink frosting. I wrote Congrats! Matt & Heather in beautiful cursive letters.I then picked up my other piping bag of bright green frosting and made a cute four leaf clover on the edge. I move in to put a cute little clover on the other side and...BOOM!The damn bag exploded.Green frosting everywhere.The cat ran and hid under the couch in the living room.My master piece was destroyed. Giant globules of green f***ing frosting were everywhere. It looked like someone had put Oscar the Grouch in a blender and pour
"Cause it's a bittersweet symphony, this lifeTrying to make ends meetYou're a slave to money then you die..." - The VerveWhen life gives you lemons, you're expected to whip up a batch of Country Time, but in my case I'd prefer Jack Daniels straight from the bottle. Whoever said you shouldn't look a gift horse in the mouth clearly wasn't referring to a pink slip handed down a mere 48 hours from a birthday. Or fighting off a sinus infection that's hampered me for the past 2 weeks only to wind up battling a head cold all over again. Or adding onto the ever-growing tally of "people who can go fuck themselves." But these are the days of the my so-called life. Going through an endless obstacle course of setbacks and disappointments almost make me lose sight of what I was raised to have birthdays
Andrew's favorite--and I mean FAVORITE--flavor is coconut. When I make this luscious cake he purrs like a kitten. Or he would if his mouth weren't stuffed full of cake. Best thing is, this was originally from Cooking Light magazine and is low-fat--under 300 calories per slice. Assuming of course you cut 16 pieces, because if you only cut six pieces each one will have more than 300 calories. You've been warned.I made this cake for some guests coming for dessert on Friday night. With everyone looking and eagerly anticipating, I reached out to cut the cake and knocked it off the pedestal and nearly onto the floor--catching it before it fell. There I stood, everyone looking at me, with the cake practically in my hands and a "Now what do I do?" expression on my face. I put it back on the stand, sliced it up and dished it out. No one seemed to mind.Cooking spraycake flour3 1/2 cups sifted cake flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda1 3/4 cups sugar1
These little yummies are addicting! I wanted sweet cupcakes today and was searching through my cupboards and remembered I had a huge container of peanut butter. So I made a batch of peanut butter frosting and my old fashioned chocolate cupcakes.They turned out really good.The peanut butter frosting has just the right amount of sweetness. If you are a peanut butter fan you will love this icing.I found the frosting recipe on the Food Network website .Tyler Florence.Yummy! (the cupcakes and Tyler Florence! LOL)Peanut Butter Frosting: 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup smooth peanut butter 1 (8-ounce) package cream cheese, at room temperature 4 cups confectioners' sugar1 tablespoon milkBeat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth, mix in the milk and continue to mix until it reaches a good spreading consi
It is yet again cold,windy and snowing here in Pennsylvania and I wanted to make a batch of cupcakes.I googled coconut cupcakes and I found this one. My husband loves coconut (me, not so much) but I must admit these were very tasty.I found the recipe when I was browsing www.cupcakestakethecake.blogspot.com . Originally from www.bakespace.com .Coconut Cupcakes with Almond Cream Cheese Frosting Ingredients: 1 1/2 c cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon of salt 3 large eggs 6 oz. unsalted butter (room temperature) 1 c sugar 3/4 teaspoon pure vanilla extract 3/4 teaspoon almond extract1/2 c buttermilk8 oz. sweetened flake coconutDirections: * Heat oven to 375 degrees. Line cupcake tin with paper liners. * Sift the dry ingredients together in a medium mixing bowl, and set the bowl aside. *Break eggs into a small bowl, add vanilla and almond extract and whisk lightly and set aside. *In the bowl of an electric mixer fitted with the paddle attachment, cre
My oldest son loves anything with cinnamon so I decided to make him these cupcakes as a snack when he got home from school. They turned out really well. Not an overly sweet frosting and it goes great with a big glass of milk. I added an extra 1/8 tsp of cinnamon and it still came out well. I just added the cinnamon to my buttercream frosting recipe.Cinnamon Buttercream Frosting1 c. butter, room temperature3 3/4 c. confectioners' sugar (powdered sugar), sifted3 to 4 TBSP milk1 tsp vanilla extract1 tsp ground cinnamon- Blend butter in a large bowl, on low speed until fluffy, approx 30 seconds.- Add sugar, 3 TBSP milk, and vanilla.- Blend lightly.- Add cinnamon.- Continue mixing until sugar is well incorporated.Increase speed and beat until fluffy.If the frosting is stiff, add the remaining 1 TBSP of milk.
