Showing posts with label FROSTING. Show all posts
Showing posts with label FROSTING. Show all posts

COOLEST TIP EVER!!!

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I found this little gem of a video yesterday and it was instantly one of those moments where you close your eyes and think to yourself...DUH!! Why didn't I know about this 20 years ago!!!

If you EVER use frosting bags and tips, you HAVE to watch this video from Karen's Cookies. It will make your day, I promise!!



STRAWBERRY FROSTING

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This quick and easy strawberry frosting is just delightful. I used fresh strawberries, but I see no reason why frozen (thawed) strawberries wouldn't work.  It has a light, fresh, fruity flavor and was a big hit at my house.
1 cup UNSALTED butter at room temperature
4 cups powdered sugar (see note)
1 teaspoon vanilla
dash salt
5 tablespoons strawberry puree (see note)

Whip the butter, with electric mixer, until light and fluffy. Beat in powdered sugar, one cup at a time, scraping the sides of the bowl occasionally.

Add the strawberry puree (I just pureed fresh strawberries in my food processor), vanilla and salt. Beat till smooth.

NOTE: The liquid of the strawberries will vary for everyone. If your frosting seems too soft, just add extra powdered sugar (a little at a time) until you get the consistency you want.  If you are going to use this for piping trim, you'll have to add at least another cup to a cup and a half of powdered sugar.
NOTE: This recipe will easily frost 2½ dozen cupcakes if you are just frosting them with a knife.

THE EASIEST JAM FILLING IN THE WORLD

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I enjoy using good quality jam between cake layers or in jelly roll cakes. It is sweet, fruity, holds up well in the heat and always goes over well with guests. It DOES have two minor problems though. The first one is that jam sometimes "bleeds" into the cake and the second one is that the layers tend to slip-slide on each other a little. This recipe eliminates both of those problems!!

TWO SIMPLE INGREDIENTS!!

(1) jar of Polaner all fruit jam
(1) small box of same flavor jello

The recipe called for Polaner all fruit jam, which I couldn't find. I used a 12 ounce jar of strawberry jam and a small box of strawberry jello (any flavor jam with complimentary jello flavor will work).

Heat the jam in the microwave for about a minute, or until it is warm and soft. Stir in the DRY JELLO and mix well. Cool to room temperature then spread between cake layers.

As unlikely as it sounds, the jello gives the jam a brighter flavor. It isn't overly sweet (as you would suspect) but it has a pronounced fruit flavor. 

There are tons of possibilities with all of the new Jello flavors that are available now. I can see using  blueberry, grape, raspberry, peach and pineapple, etc. Why not peanut butter cake with a jam filling?

I found this great idea on a wonderful recipe site called What's America Cooking

SWISS MERINGUE BUTTERCREAM FROSTING

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Everyone is familiar with commercial bakery "buttercream" which is commonly made with shortening and it leaves a greasy or waxy film in your mouth, yuck!!  Todays recipe is for a light and fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings and it is slightly sweet and extremely stable.


The recipe has a few steps, but it is well worth the effort and as long as you follow a few tips, it is NOT hard to make.

5 egg whites (from large eggs)
1 ¼ cups granulated sugar
1 pound of UNSALTED sweet cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Place the egg whites and sugar in a glass or metal bowl (whisk together until well mixed) and place the bowl over a gently simmering pan of water (don't let the bottom of the bowl touch the water).


Now here is a tip; right after you mix the sugar into the egg whites, press some of the mixture between your fingers and you will feel a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every 30 seconds or so) for about 3 to 5 minutes or until it reaches 140 degrees on an instant read thermometer.  NOTE: If you do not have an instant read thermometer, just heat the mixture until it feels nice and warm (not hot) and you can no longer feel that grainy texture when you press some of it between your fingers. Remove from heat.

Pour the warmed egg white - sugar mixture into the bowl of your stand mixer and attach the wire whisk. Beat the mixture on medium high for 5 to 7 minutes or until the mixture forms a thick and fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the outside of the bowl have cooled down to room temperature.

Stop the mixer and change to the paddle attachment. With your stand mixer at medium speed, start adding the ROOM TEMPERATURE butter, two tablespoons at a time, beating 20 to 30 seconds after each addition. Stop the mixer occasionally and scrape down the sides to make sure everything is mixing well.

After you have added all of the butter, add the extracts and beat on medium high until light and fluffy (another minute or two). Use immediately.

TIP: You want the butter to be at room temperature but not super soft/melty(very important). I cubed the butter when it was COLD and then let it sit on the counter for an hour to insure it would be at room temperature (of course that depends on how warm your house is). Do NOT warm up your butter in the microwave.

This frosting is a dream to work with!!! It is EXCELLENT for borders and trim work (it is VERY stable) and it is very forgiving when doing flat work (smooths easily with a knife).
NOTE:  If you start adding your butter too early (while the meringue is still too warm), the frosting will separate or look curdled.  Don't panic, just keep beating on medium high and it will eventually come back together and whip up correctly, I promise!!

NOTE: Do not use SALTED butter, I tried that once and I was amazed how salty the frosting tasted!!!


Happy Birthday Hubby !!

CHOCOLATE CREAM CHEESE FROSTING FOR MY BIRTHDAY

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Can it be my birthday again, already? They seem to come every six months lately. I usually treat myself to a baked goody on my birthday; come to think of it, it almost always involves chocolate, big surprise!! This is my favorite chocolate frosting, it is quick, easy, deliciously smooth on the tongue and it pipes beautifully!!!


¼ cup butter (warm but not melted)
½ cup baking cocoa
8 ounces cream cheese (room temperature)
1 teaspoon vanilla
4 cups powdered sugar

Mix the cocoa and vanilla into the warm (but not melted) butter, beat until smooth, set aside. Beat the cream cheese until smooth (scrape the sides of the bowl so that you get it all mixed), then add the butter-chocolate mixture and beat until it is all smooth.

Beat in the powdered sugar, one cup at a time, beating well after each cup until smooth and enjoy.

NOTE: If I'm feeling adventurous, I add a little orange zest to this frosting.

STURDY BUTTER CREAM FROSTING

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Traditionally, butter cream frosting is made with butter, powdered sugar and flavorings, however, I find the recipes that use all butter, tend to be heavy tasting, hard to work with (it melts and sags too easy) and not the light fluffy frosting people expect.
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I've decorated cakes for years and I keep coming back to this easy, user friendly and fluffy frosting recipe, made with half butter and half white Crisco. Don't freak out about using Crisco in your frosting, you won't be able to tell it is there (shortening is what most commercial bakeries use to make that fluffy frosting we all love) and, as you can see, it pipes nicely.
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1 cup white Crisco shortening

1 cup butter (room temperature)
6 to 6½ cups of powdered sugar
½ cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (important)

In the large bowl of a stand mixer, whip the shortening and butter together for about 3 minutes on high. Add 6 cups of powdered sugar, the extracts and whipping cream to the butter mixture and whip ON HIGH for about 8 to 10 minutes.

After that amount of time, check the frosting for consistency. Usually, the frosting is perfect, but if your climate is different from my climate, you may want to add an additional ½ cup of powdered sugar.

Once you frost your cake, put it in the fridge to let everything "set". Remove your cake from the fridge about an hour before serving.

NOTE: This frosting works best in a stand mixer, although you can make it with a hand held mixer (it will just take a little extra time).

KID FRIENDLY JELLO FROSTING!!

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NOTE: Since I posted this recipe last year, I have had a lot of people write to me saying they LOVE the recipe, however 2  other people wrote to say that this recipe did not work for them. Since it has ALWAYS worked for me, I did some investigating and found that those 2 people used a small hand held mixers (I always use my big stand mixer with a wire whisk attachment). I was glad to hear that, when the women who wrote to me, switched to a stand mixer with wire whisk, the frosting turned out beautifully. Evidently, some brands of hand held mixers are not strong enough to whip this frosting correctly.
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This frosting recipe has a lot of things going for it. It is fast, super light, smooth and creamy on the tongue (very similar to a 7 minute frosting, but so much easier). Neatest of all, is that it is flavored with jello, so you can make it in ANY Jello flavor you like...watermelon? blueberry? pina colada? Kids will LOVE this frosting.

3 ounce pkg. of Jello (favorite flavor)
2/3 cup granulated sugar
1 egg white
1 teaspoon vanilla

Place the above ingredients in a large GLASS OR METAL mixing bowl (OF A STAND MIXER). Turn the mixer on high just as you add ½ cup of boiling water. Whip on high for five minutes and you will get this:


 NOTE: This recipe only seems to work if you use a  stand mixer, with whisk
attachment. Also, make sure you use a glass or metal mixing bowl, do not try this with a plastic bowl.

NOTE: Some people have commented that they don't think raw egg whites are safe for children to eat. The egg whites in this recipe are no longer raw after you add the BOILING WATER.

NOTE: This recipe makes enough to frost 24 cupcakes, or a 9 x 13 cake. If you are going to do any piping or edges, you might have to double the recipe.


NOTE: This frosting pipes beautifully and holds its shape well. Like any 7 minute type frosting, it does get a little sticky/tacky the second day, so its best if you make it the day you want to serve it. If you have to make it the night before, just store it in an airtight container that doesn't touch the frosting.

NOTE: This frosting has so many fun possibilities for birthday cakes/cupcakes. It would also make a wonderful filling.

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