Tuesday, September 2, 2008

Favorite Frostings

A cake just isn't a cake without frosting. Not only does it taste oh so good, it also keeps the cake nice and moist. Here are just a few of my favorites that I'd like to share...

Chocolate Buttercream Frosting
Allergy Note: contains dairy

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter, softened to room temperature
1 tsp. vanilla extract
1/4 tsp. salt
4 cups powdered sugar
1/2 cup cocoa powder
5 to 6 Tbsp. warm milk
Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. Pour into a large mixing bowl and allow to cool. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Stabilized Whipped Cream Frosting
Allergy Note: contains dairy ingredients

I like using this frosting for tiramisu, fresh fruit cake and any other dessert that uses whipped cream.

4 Tbsp. water
1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)
2 cups whipping cream, cold
1 8-ounce tub whipped cream cheese, room temperature *
1/2 cup granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
*you can use regular cream cheese as a substitute; just whip it up before using it to prevent lumps.
In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside.
Combine the whipped cream cheese, whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks

Cream Cheese Frosting
Allergy Note: contains dairy ingredients

This is perfect for red velvet cake, carrot cake, even chocolate cake

8 oz. bar cream cheese, cold
1/2 cup butter (1 stick), softened to room temperature
1 tsp vanilla extract
1 tsp lemon extract (optional)
3 1/2 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extracts. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.


Kristen said...

yum yum!

CC said...

Welcome to the land of blogging. It can get very additive. :P I love your photos, and I can't wait to try your stabalized whipped cream frosting!

Anonymous said...

Thanks very much for sharing your frosting recipes. The stabalized whipped cream is new to me. I shall give it a try. Thank you!

blueberrycheesecake said...

he-he! i tried your cream cheese! it was absolutely delicious! i forgot which cake i decorated with this recipe but kids loved it very much and every one else in the family!

Sweet Flair said...

Hi! Wow - my life is somehow following yours in a way! I am a mommy of three boys and considering leaving my "career" to bake full-time. I do it out of love right now - and here's my question...I have been searching high and low...baking up a storm trying to find a good red velvet recipe...to my dismay they all fail to inspire. I noticed your cream cheese frosting was topping red velvet...do you use a particular one or is it a secret family recipe? I'd love any help you could send my way...I just can't stop obsessing about red velvet!!! :) Love your photos!

Michelle said...

How much frosting does the stabilized whip cream make? Or I mean about how many cupcakes would it frost?

Art of Dessert said...

Hi Michelle! The recipe should be enough to frost about 12 to 18 cupcakes, depending on how much or how little frosting you put on each cupcake.

Anonymous said...

Please help me! I just tried to make the stabilized whip cream frosting and I got it to soft peaks but after I added the rest of the whip cream/gelatin/water mixture, it will NOT come to peaks at all. Its just creamy. What did I do wrong?

Art of Dessert said...

Hmmmm...it might have gotten too warm, either from whipping or maybe sitting at room temperature. You can chill it in the refrigerator for a hour or so and then whip it.

Kristen P - "Praz" said...

Definitely going to try your recipe for stabilized whipped cream. I've tried a bunch of things in the past, but I never thought about using cream cheese!

Maryann said...

Absolutely beautiful! I'm going to try the stabilized whipped cream frosting for chocolate banana cupcakes.

Caca said...

I love cream cheese, thanks for the recipe



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