Frosting

This is a butter cream frosting that can be used for cookies, cupcakes, cakes, etc. I combined a couple different recipes/techniques for frosting to make this one for a valentine's party this weekend. I think it turned out really good. There is an extra step or two, and this frosting doesn't end up overly "powdered sugar only" tasting. I really liked it!

In a saucepan, wisk together 7 TB flour and 1 cup of milk. Wisk continually over medium heat until it starts to thicken. Cook for 45-60 sec or so, stirring the entire time. Don't let it get too thick, just make a roux out of it. Remove from heat and let it cool.

In a bowl, beat together with hand beaters 1 cup of softened butter (2 cubes) and 1 cup of granulated (regular white) sugar. Beat until light and well combined. Beat in cooled roux 2 tablespoons at a time, and continue until all the roux is added. As you beat this together, the frosting will turn smooth and creamy instead of grainy. (I don't know how this happens, it just does, like a small wonderful miracle!) Add 2 tsp vanilla. Now add to this mixture, approx. 6 cups of powdered sugar, 1 cup at a time. Beat until completely mix in and smooth. You can add small amounts of milk/powdered sugar until you get the consistency you like. Beat until the frosting is light and fluffy and wonderful!

That is it! It isn't nearly as complicated is it might seem, and doesn't take much longer than traditional butter cream frosting, but tastes better, in my opinion!

Poppyseed Cake & Orange Zest Buttercream

This recipe is from the Sisters' Cafe! The recipe is here. I made cupcakes instead of the bundt cake. If you make the bundt cake, they have a recipe for glaze, so make sure you check it out.

1 yellow cake mix (the kind with pudding)
1 (3.5 oz) box of instant vanilla pudding
1 TB poppyseeds
1/2 cup pineapple or orange juice (I used orange)
1/2 cup oil
1 cup sour cream
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

*Bake cupcakes for 18-20 min. Makes 24-30 cupcakes.

Orange Zest Buttercream Frosting
I made this up. I just did a buttercream frosting and added the zest from one orange!

1/4 c. butter
2-3 c. powdered sugar
2 tbsp. milk
1 tsp. vanilla
zest from one orange

I eyeballed everything, but I think those measurements are about right.

Triple Chocolate Cake & Chocolate Frosting

I've seen this recipe in many cookbooks and baking blogs, and it's amazing. It's supposed to be made as a bundt cake, but I did cupcakes for Jessie's shower.

1 devil's food cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into greased bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter. Dust with powdered sugar.

*Bake cupcakes for 18-20 minutes. Makes 24-30 cupcakes.

Chocolate Frosting:
1/4 c. butter
2 c. powdered sugar
3 tbsp. cocoa
1 tsp. vanilla
2 tbsp. milk

*I had to double the frosting for the cupcakes.

Chocolate Chip Cupcakes & Cream Cheese Frosting

2 eggs
1 1/4 C milk
1 t vanilla
1/2 C oil
1 3/4 C flour
1 (3.4 oz) pkg vanilla instant pudding
2/3 C sugar
2 1/2 t baking powder
1/2 t salt
3/4 c mini chocolate chips

Mix eggs, milk, vanilla, and oil together. Mix flour, pudding mix, sugar, baking powder, and salt together in a separate bowl and add wet ingredients. Add chocolate chips. Bake at 375 degrees for 18 - 20 minutes. Frost and decorate.

Cream Cheese Frosting:

8 oz. cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
1 tbsp. milk

These are cute to do on St. Patrick's Day using pistachio pudding:

Pumpkin Cream Cheese Cupcakes

I found this recipe in the Rachael Ray magazine. I followed the recipe exactly for the cupcake, but I used a different frosting. The frosting in the magazine called for a ton of egg whites and it totally grossed me out. So I'm including the buttercream frosting I used.

Pumpkin Batter:
1 c. canned pumpkin
2 eggs
1 c. white sugar
1/2 c. oil
1 tsp. vanilla
1 1/2 c. flour
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
3/4 tsp. salt

Beat pumpkin, eggs, sugar, oil and vanilla together. Add dry ingredients and mix.

Cheesecake Batter:
8 oz. cream cheese, softened
1/2 c. powdered sugar
1 egg white
1/2 tsp. vanilla

Beat cream cheese and powdered sugar together for 3 minutes (I don't know why). Add egg white and vanilla and mix well.

Spray muffin liners. Layer each muffin cup with some pumpkin batter, then the cream cheese mixture, then the pumpkin batter. Bake until done, about 25 minutes, at 350 degrees. Let cool, and then frost.

Buttercream Frosting:
1/2 c. butter, softened
4 c. powdered sugar
1/4 c. milk
1 tsp. vanilla

I added about 1/4 c. brown sugar to this, then dusted the tops of each cupcake with a cinnamon/sugar mix we keep on hand for toast.

These take some work and don't make a lot (only 15), but they were really, really, yummy.

Pumpkin Bites

*from ksl.com last fall
Important!

This recipe makes A LOT of mini pumpkin cakes.

I always half this and get about 48.

2 C sugar
1 C oil
4 eggs
1 (15 oz) can pumpkin
2 t baking powder
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 t salt
2 C flour

*I just use pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.

Preheat oven to 350 degrees. Generously spray a mini muffin pan. If you have them, use mini muffin liners and spray those well. They seem to come out best with liners. Beat sugar and oil together. Add eggs and beat, then add pumpkin and beat. Add dry ingredients and combine well. Place 2 tsp. of batter in each mini muffin. Bake for 10-12 minutes, until cake tester comes out clean. Cool and frost!

Cream Cheese Frosting:
4 oz cream cheese (room temperature)
1/4 C butter, room temerature
1 lb powdered sugar
Evaporated milk (normal milk will work in a pinch)
1 t vanilla

In bowl or electric mixer, combine cream cheese and butter until light and fluffy. Add powdered sugar to butter mix, adding evaporated milk to desired spreading consistency. Add in vanilla, beat frosting at medium-high speed until light and fluffy.

Caramel Icing

I used this icing on pumpkin cookies, and it was yummy! I have to admit that while it was really good, I think I prefer cream cheese frosting on pumpkin cookies. It probably just depends on your preference.

From the Sisters' Cafe:

In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Nutella Frosting

Nutella Frosting

(on these cupcakes)

3/4 c. butter, softened

3 c. powdered sugar

1 tsp. vanilla

1/3 c. milk

1/2 c. Nutella

The frosting was a bit runny, so next time I plan on adding the milk a little at a time until I reach the consistency I want. Or, adding more powdered sugar at the end.

Still, a delicious frosting!

German Chocolate Frosting/Topping

{Julia Cole's Recipe}

In a saucepan on the stove, add one can of evaporated milk.
Stir in 1 1/2 C sugar.
Chop 3/4 C butter and add to mixture.
Add 4 eggs.
Stir and cook until mixture is bubbling and turns golden {about 12 minutes}.
Turn heat off and add 2 t vanilla and one package of coconut.
Then add 1 1/2 - 2 C chopped pecans.
Stir together and serve.

Fruit Pizzas/Cream Cheese Frosting

8 oz cream cheese, softened
1 C sugar {white}
1/8 t vanilla
1 1/2 C cool whip


Whip cream cheese and sugar together. Add remaining ingredients. It's a little different than other cream cheese frostings - it's more of a whipped frosting.

Chocolate Frosting

3 C powdered sugar
1/4 C cocoa
1 pinch salt
1/4 C {1/2 cube} butter
1 t vanilla
1/4 milk