Archive for the ‘Cakes and Cupcakes’ Category

Tasteful Tuesday: Chocolate American Buttercream

Tuesday, July 2nd, 2019

This classic American buttercream recipe is a must have in your cake and dessert recipe book. The following will make about 3 cups of chocolate buttercream frosting, and although we highly recommend sticking with the heavy cream, whole milk or a high fat milk will work if that’s what you have on hand.

What You’ll Need:

  • 1 cup (2 sticks or ½ pound)
    unsalted butter, softened
  • 4 cups confectioners sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract

Directions:

  1. Cream softened butter in a mixing bowl on medium speed until smooth.
  2. Sift together the confectioners sugar, cocoa powder and salt. Alternating with the heavy cream, gradually add in the dry ingredients, making sure to combine well in between additions.
  3. Add the vanilla extract and mix until completely combined.
    For a thicker consistency, incorporate more confectioners sugar about a tablespoon at a time until the buttercream reaches desired thickness.
    For a thinner consistency, incorporate more heavy cream about a tablespoon at a time.

*When frosting a cake, cupcakes or other dessert, be sure to allow the confection to cool completely beforehand to avoid a runny, melted buttercream.

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Tasteful Tuesday: Mint Chocolate Cake

Tuesday, June 25th, 2019

This is the summer of revamped recipes here on the blog. This week, we’re scrapping the box mix from our Mint Chocolate Cake recipe and using the Devil’s Food Cake recipe we posted in May as well as a Chocolate American Buttercream.

Tasteful TuesdayWhat You’ll Need:

Directions:

  1. Prepare Devil’s Food Cake as instructed, with the addition of 2 tablespoons peppermint extract (add with vanilla extract). Cool completely.
  2. For a layered cake, frost the top of the bottom layer with 1/4 of the frosting. Sprinkle 1/2 peppermint patties on top. Add the second layer and frost entire cake. Sprinkle remaining peppermint patties over the cake and serve.
  3. For a sheet cake, frost the entire surface and sprinkle with peppermint patties. Serve and enjoy!

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Tasteful Tuesday: Whoopie Pie [Marshmallow] Filling

Tuesday, June 18th, 2019

Whoopie Pies by Flickr user Joy

Last week we featured an updated version of our Whoopie Pie recipe, and promised an alternative version of the marshmallow filling in this week’s Tasteful Tuesday post.

The big change in this recipe is the substitution of butter for shortening. Since this isn’t a standard buttercream recipe – because of the addition of Marshmallow Fluff – the structure of the filling doesn’t necessarily need to be reinforced with shortening. Butter will also help make the filling a bit more rich and creamy, as is the nature of butter. So if you would like to give this version of whoopie pie filling a go, keep reading for the rest of the ingredients, measurements and instructions; if not, we still highly recommend our initial filling recipe.

What You’ll Need:

  • 1/2 cup unsalted butter, softened
  • 1¼ cups confectioners sugar
  • 2 cups Marshmallow Fluff
  • 1½ teaspoons pure vanilla extract
  • Whoopie Pie cakes, cooled completely

Directions:

  1. In a medium bowl, beat butter, sugar, and Marshmallow Fluff. Stir in vanilla extract until well blended.
  2. Spread the flat side of one Whoopie Pie cake with a generous amount of filling. Top with another cake, then repeat until all are filled.

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