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Cookie Frosting

This is my favorite cookie frosting recipe.  It is not overly sweet it really simple to whip up.  I love this frosting because it sets slightly so you can stack your cookies.  The cookie frosting also colors nicely because it is pure white.

The kids loved picking out colors and decorating cookies.  It kept them quiet and happy for almost and hour!

This recipe yields about 2 cups of frosting which is more than enough for about 2-3 dozen sugar cookies or more.

Cookie Frosting:Cookie Frosting

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2-3 Tbs milk
  • 1 tsp vanilla
  • 2-3 cup powdered sugar

Cream shortening, butter, and 2 cups of sugar.

Add in 2 Tbs of milk and vanilla and continue whipping.

Add additional milk or powdered sugar until desired.

Continue whipping until the frosting is smooth and fluffy.

Color if desired, frost cookies and allow to set a few hours before stacking.

The black icing is not part of this recipe but something else I had on hand.

The black icing is not part of this recipe but something else I had on hand.

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Carrot and Zucchini Cake

So I kept seeing Carrot and Zucchini Bars with Lemon Cream Cheese Frosting | Real Mom Kitchen posted all over Pinterest.  Yes, I know I get a lot of ideas off of Pinterest.  I don’t go on there daily just occasionally.  I will just go back to me Eats I want to try board to come up with ideas when I am bored.

So I basically used the recipe but making a slightly healthier and more moist version.  We all loved it and I don’t even think it needs the lemon cream cheese frosting.  Not that I am turning down cream cheese frosting because it is my favorite.  I used my recipe for the frosting and added lemon zest as Real Mom Kitchen did.  The lemon flavor could be left out if you don’t care for the fresh zest of lemon.

My cake turned out super moist and much denser, probably because I added a lot more carrot.  Turns out I love my cake this way so it was fine with me.  I have never used honey as sweetener in a cake and I believe this impacted the moisture as well.  The cake almost was as moist as a bread pudding but not too wet to eat holding it in your hand.  Three cheers to a healthy ish cake!

carrot and zucchini cake bars

Carrot and Zucchini Bars with Cream Cheese Frosting:

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup apple sauce
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups carrots, shredded
  • 1 1/2 cup zucchini, shredded
  • 1/2 cup walnuts, chopped
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Cream Cheese Frosting:

  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 Tbs milk
  • 1/2 tsp vanilla
  • 1 tsp lemon zest, optional
  • dash of salt

Mix together eggs, sugar, applesauce, honey and vanilla.  Once combined stir in carrots, zucchini, and nuts.

In a separate bowl whisk together flour, baking powder, ginger, baking soda, cinnamon, and salt.  Stir into wet mixture until just combined.

Preheat oven to 350 degrees and grease a 9×13″ baking dish.  Pour cake into the pan and spread evenly.  Bake 25-35 minutes until a toothpick comes out clean of the center.

carrot and zucchini cake

Whip together frosting until smooth and fluffy, adding more milk if needed.  Spread over cool cake or pipe onto slices to make it fancy.

 

Cloud Frosting

When I have the chance to cook for a large crowd I can’t help but try some new recipes.  I was looking for a simple and beautiful frosting that wouldn’t take a lot of piping.  When I came across Always With Butter: Pumpkin Cupcakes with Cloud Frosting.  This cloud frosting was just what I was looking for.  This is a high gloss frosting with a sweet, light, fluffy, and almost iridescent touch to it.

Cloud Frosting

I did just a simple swirl piping, and I added an edible pearl on top of each cupcake.  The frosting fresh out of the bag had the texture of a stiff whip cream, but after about an hour it took on an almost marshmallow consistency.  I prefered it fresh, but got a lot of compliments on it.

I had made over 40 cupcakes and was worried that my one batch of frosting was not going to cut it.  Turns out I had half left, but it stored nicely in a gallon bag with the air squeezed out in the fridge.  I used it a few days later on a cake I was doing for a shower.  So word to the wise, I would possible cut this recipe in half next time.   I whipped the frosting a bit before using again.  I also tried coloring it and with turned out great.  The pink on the owl cake is colored cloud frosting.

Owl Cake

Cloud Frosting:

  • 2 1/2 cup sugar
  • 6 egg whites
  • 1/2 cup water
  • 1/3 tsp cream of tartar
  • 1 Tbs vanilla

Cloud Frosting

 

Combine sugar, egg whites, water, and cream of tartar in a metal bowl.  Beat with a hand beater until foamy.

Set over a pan of barely simmering water, and continue to whisk.

Continue to whisk until sugar is dissolved and the mixture is warm about 3-5 minutes.

Transfer the mixture to a stand mixer with the whisk attachment.  Beat on high-speed until stiff peaks form.

Add in vanilla until well combined.  Enjoy however you choose.

 

 

Owl Cake

A week before planning the kid’s birthday party, I got a call to make a cake for a non-profit organization I volunteer for.  Owls, pink, and green was the theme of the baby shower.  I looked around for some ideas and got enough inspiration for this cake.  I thought it turned out cute and was fun because I love owls.

Please don’t mind the plastic around the cake.  I transported the cake and finished it up on site.  I then left the camera at home, so this picture is all you get.

Owl Cake

Owl Cake Steps:

I made yellow box cake, baking it in two 9″ pans.  I slice and filled the cake with a vanilla pastry cream, but this step could be skipped.Owl Cake

 

I always freeze my cake after baking, and if I have to cut and stack I do so while frozen.  I cut an arch to fit the bottom round, and with the piece cut off cut out some triangle owl ears.

Using special buttercream frosting, I dirty iced the cake to glue it all together and placed it in the freezer for about 10 minutes to set the frosting.Dirty Iced Owl Cake

I then frosted the cake with creamy chocolate frosting and used some colored cloud frosting to add the belly, bow, and eyes.  Buttercream could easily be used so you don’t have to make three frosting flavors.  I just happened to have some made from the cakes earlier in the weekOwl Cake

Special Buttercream Frosting

Frosting and sometimes eaten by the spoonful.  This recipe colors easily and makes a ton.  Not only tasty but versatile.   Special Buttercream Frosting is my go to frosting recipe for any occasion, it sets up wonderfully on a cake.   Please enjoy my decorating frosting recipe.

Special Buttercream Frosting:Special Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 4 cups powdered or confectioners sugar
  • 1/4 tsp salt
  • 1 tsp (clear) vanilla
  • 3 oz. heavy cream

Cream butter and shortening until fluffy.

Add sugar and continue to cream, until combined.

Add in salt, vanilla, and cream on low until moist.

Add 1 oz. more cream if needed and beat on high until fluffy.

Separate quantity needed and color as desired.

Creamy Chocolate Frosting

This sounds as delicious as it is, creamy chocolate anything sounds good.  Frosting is usually not something I would rave about.  Not only is this an easy chocolate frosting but people ask many times what recipe I use.  Picking it up somewhere along the way this is it . . .

Creamy Chocolate Frosting:Creamy Chocolate Frosting

This easily frosts a 9 x 13″ cake, or two round.

  • 2 3/4 cup powdered or confectioners sugar
  • 6 Tbs unsweetened cocoa powder
  • 6 Tbs butter, softened
  • 5 Tbs evaporated milk or 1 % milk will do
  • 1 tsp vanilla

Sift cocoa powder and sugar.

In a large bowl cream butter until smooth.  Alternating sugar mix and milk, add to butter.

Blend in vanilla and beat until light and fluffy.

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