Posts Tagged ‘frosting recipe’

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: Cream Cheese Frosting

Tuesday, April 9th, 2019

Ceramic Measuring Spoons SetCream Cheese Frosting is a must-have on carrot cake, indulgent when paired with red velvet cake and irresistible on Italian cream cake. Take a look at the recipe below (enough for a 9-inch two-layered cake), and tell us how you plan on using this frosting in your baking this year.

What You’ll Need:

  • 2 tablespoons butter, softened
  • 10 ounces cream cheese
  • 7 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Place butter and cream cheese in a large bowl and beat with a mixer on high speed until smooth.
  2. Gradually add powdered sugar, beating at low speed until fully incorporated (do not overbeat). Add vanilla extract and beat well.
  3. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Enjoy!

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Tasteful Tuesday: Italian Cream Cake with Cream Cheese Frosting

Tuesday, January 2nd, 2018
Happy New Year! We’re starting 2018 off right here on the blog with a creamy, indulgent cake recipe with equally delicious frosting. Have a prosperous new year, and enjoy!
What You’ll Need:
  • Tasteful Tuesday2 9-inch or 4 6-inch cake pans
  • cooking spray
  • 2 teaspoons flour
  • 1/3 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon coconut or almond extract
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • Cream Cheese Frosting

    Directions:

    1. Preheat oven to 350°F. Coat bottoms (not the sides) of cake pans with cooking spray and line with wax paper. Coat wax paper with cooking spray and dust with 2 teaspoons of flour. Set aside.
    2. Place 1/3 cup butter in a large bowl and beat with a mixer on medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
    3. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine 2 cups flour, baking soda, and salt; stir well.
    4. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in coconut (or almond) and vanilla extract.
    5. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter and pour batter into prepared pans.
    6. Bake in preheated oven for about 23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for about 5 minutes on a wire rack. Loosen cake layers from sides of pans and remove from pans. Remove and discard wax paper; cool completely.
    7. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

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