Makes enough frosting for 24 cupcakes or a layered 8 or 9 inch cake.
1 C. unsalted butter, softened
2 ½ C. powdered sugar
4 quality milk chocolate candy bars (1.55 oz. each), chopped
¼ C. heavy whipping cream
½ tsp. vanilla extract
½ to 1 teaspoon salt
Put the chopped milk chocolate bars into a small bowl. Heat the
chocolate in 20 second increments in the microwave, stirring after each increment, until chocolate is melted. Let cool.
Add butter to the bowl of a stand mixer. Cream until light and fluffy, a few minutes. Add powdered sugar, and cream again until light and fluffy. Add in the whipping cream and vanilla gradually while mixing. Beat in the cooled melted milk chocolate, and beat for another 2-3 minutes until well incorporated and fluffy.
Showing posts with label Frosting. Show all posts
Showing posts with label Frosting. Show all posts
Sugar Cookies with Sour Cream Frosting
Notes: these cookies are different than a more traditional rolled/cut-out sugar cookie. If dough is a little sticky or difficult to form after mixing, place in the fridge for 15 or 20 minutes to firm it up. These cookies are great served cold.
Makes 4-5 dozen cookies.
Cookies:
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
1 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour
Forming Dough:
1/4 cup sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Cream butter, vegetable oil, sugars, water, and eggs together in a large mixing bowl. Add dry ingredients and mix until combined. Roll dough into golf ball sized balls and place on a baking sheet that has been lined with parchment or a baking mat.
On a small plate, mix together the 1/4 cup sugar and 1/2 teaspoon salt. Wet the bottom of a small glass and stick in the sugar/salt mixture. Using the coated bottom, firmly press into the center of the dough balls. The dough should spread past the edges of the cup, forming rough edges. Cookies should still be thick but flattened.
Bake in preheated oven for about 8 minutes, until just barely starting to brown on the bottom. Cool on pan for a few minutes, then move to a cooling rack. Once cool, place in fridge until ready to frost and serve.
Frosting:
1/2 cup butter, softened
3/4 cup sour cream
1 teaspoon vanilla
About 6 cups of powdered sugar
1 teaspoon salt
1-2 tablespoons milk
Cream butter until light and fluffy. Cream in sour cream, vanilla, and salt. Slowly add in powdered sugar, about 1/2 to 1 cup at a time. When frosting gets thicker, add a splash of milk, about 1 tablespoon to start. Mix until well incorporated. Continue adding powdered sugar, just a little at a time, until desired consistency is reached.
Makes 4-5 dozen cookies.
Cookies:
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
1 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour
Forming Dough:
1/4 cup sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Cream butter, vegetable oil, sugars, water, and eggs together in a large mixing bowl. Add dry ingredients and mix until combined. Roll dough into golf ball sized balls and place on a baking sheet that has been lined with parchment or a baking mat.
On a small plate, mix together the 1/4 cup sugar and 1/2 teaspoon salt. Wet the bottom of a small glass and stick in the sugar/salt mixture. Using the coated bottom, firmly press into the center of the dough balls. The dough should spread past the edges of the cup, forming rough edges. Cookies should still be thick but flattened.
Bake in preheated oven for about 8 minutes, until just barely starting to brown on the bottom. Cool on pan for a few minutes, then move to a cooling rack. Once cool, place in fridge until ready to frost and serve.
Frosting:
1/2 cup butter, softened
3/4 cup sour cream
1 teaspoon vanilla
About 6 cups of powdered sugar
1 teaspoon salt
1-2 tablespoons milk
Cream butter until light and fluffy. Cream in sour cream, vanilla, and salt. Slowly add in powdered sugar, about 1/2 to 1 cup at a time. When frosting gets thicker, add a splash of milk, about 1 tablespoon to start. Mix until well incorporated. Continue adding powdered sugar, just a little at a time, until desired consistency is reached.
Carrot Cupcakes with Dulce De Leche Cream Cheese Frosting
Makes about 32 cupcakes.
Cupcakes:
4 eggs
¾ cup vegetable oil
½ cup applesauce
2 teaspoons vanilla extract
1 cup white sugar
1 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
3 cups grated carrots
½ cup shredded coconut
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
In a large bowl, beat together eggs, oil, applesauce, sugars, and vanilla. Mix in flour, baking soda, baking powder, and spices. Stir in carrots and coconut. Fold in nuts, if using. Pour into prepared muffin tins.
Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting:
1 ½ cups butter, softened (3 sticks)
2 cups powdered sugar
4 ounces cream cheese, softened
3/4 cup dulce de leche
3 Tablespoons heavy cream
½ teaspoon vanilla
Beat together butter and cream cheese. Add heavy cream, vanilla, and dulce de leche and beat until well combined. Gradually beat in powdered sugar.
Grandma's Caramel Frosting
Really good on spice cake.
½ cup sugar
¼ cup hot water
1/3 stick margarine
1/3 cup sego evaporated milk
½ cup brown sugar
1 teaspoon vanilla
Powdered sugar
Caramelize sugar. Add hot water. Add stick margarine, evaporated milk, and brown sugar. Bring to a boil. Cook for about 3 minutes until slightly thickened. Cool. With electric beaters, whip in vanilla and add powdered sugar to reach desired consistency.
Subscribe to:
Posts (Atom)