Reserve 1 1/2
cups Frosting for decorating cake; set aside.
Not exact matches
For the
frosting I didn't put maple syrup, and I added half a
cup cream with the milk, it was very silky..
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese
frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
But
for the
frosting I added about 1/4
cup more cornstarch, and another 1/4
cup more corn syrup, then doubled the vanilla, in order to make consistency thicker but without ruining the taste.
for the cinnamon cream cheese
frosting: 12 oz cream cheese, cold 6 tbsp unsalted butter, at room temperature 1 tbsp vanilla extract 4
cups powdered sugar 1 tsp cinnamon
I used 1/2
cup less sugar in the
frosting and was generous with the heavy cream and it was just right
for us.
for the whipped ganache (may need to double; a reader found she needed approximately twice as much
frosting): 18 ounces (500 grams) bittersweet chocolate 2 pinches kosher salt 2
cups (500 mL) heavy cream
For the
frosting 16 ounces cream cheese, softened 1
cup (2 sticks) butter, softened 1 1/2 teaspoons vanilla extract 3
cups powdered sugar, sifted
for the
frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2
cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)
For the
Frosting: 1
cup raw cashew pieces 1 large Medjool date * 6 Tbs.
4 Melt the chocolate
for the
frosting: Place the chocolate
for the
frosting in a glass measuring
cup and melt in the microwave
for 30 - second intervals, stirring between each, until completely smooth.
for the vanilla peanut butter
frosting: 1
cup sugar 1/4
cup AP flour 1
cup whole milk 1/4
cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut butter filling 1 teaspoon pure vanilla extract
for the
frosting 12 tbsp (1 1/2 sticks) unsalted butter, room temperature 1/4
cup + 2 tbsp vegetable shortening 3 oz.
Maple
Frosting 6 oz cream cheese, at room temperature 3 tbsp unsalted butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar 1/2
cup coarsely chopped Heath bars,
for serving (2 1.4 - ounce bars)
For the
frosting, if you want to pipe it on, you'd likely want to add about 1/2 to 1
cup more of powdered sugar so it's a little thicker.
Frosting: 250g each ricotta and cream cheese OR cashew / coconut cream
for vegan 1 finely zested orange 1/3 cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking pap
for vegan 1 finely zested orange 1/3
cup maple syrup
For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking pap
For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.
for the
frosting: 3 egg whites 150 grams (3/4
cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2
cups) butter, softened scrapings of 2 vanilla beans few drops pink food coloring
For a firmer
frosting, add more powdered sugar (1/4
cup at a time).
I bet some dandies marshmallows + crushed nuts would be a delicious rocky road inspired version, or you could even omit the cacao powder and substitute in powdered peanut butter and dip them in a chocolate cashew cream «
frosting»,
for a peanut butter
cup version.
makes 15
cups (enough to
frost and fill approximately three 8 ″ round cakes) This is more than enough
for the cream puff cupcakes.
for the
frosting I only used 2
cups of powdered sugar and just omitted the milk.
For the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - h
For the Vanilla
Frosting: (Makes 4 1/2
cups — enough
for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - h
for one layer cake) 1
cup (2 sticks) unsalted butter, softened 3 - 4
cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - half
Dip each brookie
cup into the melted chocolate, covering the
frosting and place in the fridge
for 5 minutes or until ready to serve.
Pipe
frosting onto each brookie
cup and place in the freezer
for at least 15 minutes.
for the goat cheese
frosting: 8 ounces (2 sticks) butter, soft 3 ounces soft goat cheese, warmed to room temp 1/4 -1 / 2 teaspoon kosher salt, to taste 3 - 4
cups confectioner's sugar, to taste 2 - 4 tablespoons heavy cream
Anyway, since I had big success making cashew coconut cream
for my raspberry cream
cups, I decided to run with a good thing and go
for «cream cheese»
frosting.
for the marshmallow
frosting: 2 egg whites 1/4 teaspoon salt 1/4
cup granulated sugar 3/4
cup corn syrup 1 teaspoon vanilla extract
I felt the
frosting was too sweet and next time I will sub corn starch
for a
cup of powdered sugar.
I also decreased the powdered / icing sugar in the
frosting from 4
cups to 2.5
cups and we found it to be the perfect amount
for the
frosting (although, we had a lot of leftover
frosting).
I have a nice recipe
for cinnamon
frosting... it might work with pumpkin cupcakes... 1/4
cup butter, softened 1 3/4
cup powdered sugar 1 t. vanilla 1/2 t.cinnamon 1/8 t. nutmeg 1 — 2 T. whole or 2 % milk
Let's start baking... Brown Sugar Oatmeal Cake With Toasted Marshmallow
Frosting Yields: one 9 × 13 pan
For the cake Ingredients: 1 1/2
cups hot water 1
cup instant oatmeal 1
cup brown sugar 1
cup granulated sugar 1/2
cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2
cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions: 1.
I utilized the circle cookie cutter from the 3 - piece cookie cutter set, the Bent Icing Knife
for the base
frosting, as well as the Cookie Spatula and measuring
cups and spoons during baking.
for the whipped ganache
frosting: 225 grams (8 ounces, 1
cup, 2 sticks) butter 180 grams (6 ounces) dark chocolate, chopped 1 tablespoon corn syrup, optional small pinch salt
As
for switching up the recipe — you could add a peanut butter
cup into the cupcakes and top with peanut butter
frosting (see here), you could top them with strawberry
frosting (here), or you can try my Small Batch Vanilla Cupcakes.
Let's start baking... Cookie Dough
Frosting Ingredients: 1 cup margarine, softened (2 sticks) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp of milk (it will depend on your desired consistency for the frosting) 1 tsp salt 2 cups all purpose flour 2 cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Direct
Frosting Ingredients: 1
cup margarine, softened (2 sticks) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp of milk (it will depend on your desired consistency
for the
frosting) 1 tsp salt 2 cups all purpose flour 2 cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Direct
frosting) 1 tsp salt 2
cups all purpose flour 2
cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.
FOR THE
FROSTING 3 ounces fine - quality bittersweet chocolate (not unsweetened), roughly chopped 1/2
cup seedless raspberry jam (about 5 ounces) 1/2
cup heavy cream
for the
frosting: 120 grams (120 mL, 1/2
cup) heavy cream 140 grams (5 ounces) cream cheese, room temperature 90 grams (3/4
cup) powdered sugar
For a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup softened coconut butt
For a nut free
frosting option, substitute the 1/4
cup of almond butter
for 1/4 cup softened coconut butt
for 1/4
cup softened coconut butter.
FOR THE
FROSTING 1 1/2
cups sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/3
cup water 2 egg whites 1 1/2 teaspoons vanilla 2
cups sweetened shredded coconut
for the
frosting: 225 grams (1
cup, 2 sticks) butter 3/4 teaspoon salt 460 grams (4
cups) powdered sugar 45 - 90 grams (3 - 6 tablespoons) cream, as needed 1 drop pink food coloring
for the
frosting: 225 grams (2 sticks, 1
cup) unsalted butter, soft 400 grams (3 1/4
cups) powdered sugar 1/2 teaspoon salt 225 grams (8 ounces, 1
cup) mascarpone, room temperature 60 to 80 grams (1/4 to 1/3
cup) heavy cream, room temperature
For the Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon heavy cr
For the Chocolate Fudge
Frosting: 1 1/2
cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3
cups powdered sugar (sifted) 1
cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional —
for color) 1 - 3 tablespoon heavy cr
for color) 1 - 3 tablespoon heavy cream
For the cream cheese
frosting recipe, it is unusual to see the cream cheese amount shown in terms of a
cup measurement instead of ounces.
for the peanut butter
frosting: 24 tbsp (3 sticks) unsalted butter, at room temperature 1
cup creamy peanut butter 2 tbsp vanilla extract 5
cups confectioners» sugar 3 tbsp milk
ingredients CAKE BARS: 1 and 3/4
cups all - purpose flour 3/4
cup unprocessed unsweetened cocoa powder (plus more
for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2
cups granulated sugar 1/2
cup brown sugar 1
cup sour cream 1/3
cup water 2 teaspoons vanilla extract 1/2
cup vegetable oil 3 large eggs cooking spray FILLING: 3/4
cup milk (chilled) 2 tablespoons cornstarch 1/2
cup unsalted butter (softened) 1/2
cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE
FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1
cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3
cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
For nests: Cream cheese
frosting, optional (I mixed 4 oz cream cheese with about 1/2
cup powdered sugar to create the glue to hold the «eggs» in place) Something to serve as eggs — jelly beans, jordan almonds, yogurt raisins, etc
For a firmer
frosting, add more confectioner's sugar, a 1/4
cup at a time.
For the
frosting 2 sticks (8 ounces) unsalted butter, melted 1 1/3
cups HERSHEY»S Cocoa 2 teaspoons instant espresso 3 1/3
cups confectioners» sugar 2/3
cup whole milk 1 1/2 teaspoons vanilla extract
I made this cake following your recipe exactly, except
for on small detail: I used a Keurig K -
Cup instead of instant coffee in the
frosting.
Chocolate Buttercream
Frosting 1 1/4 cups butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or hea
Frosting 1 1/4
cups butter, softened 4 1/2
cups powdered sugar 3/4 to 1
cup unsweetened cocoa powder (
for dark
frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or hea
frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4
cup plus 2 tablespoons milk or heavy cream