If you are like me you probably make more sweets over the holidays than any other time of the year, unless you are like my mom who almost bakes daily. Everyone that crosses her path gets to enjoy her delicious bakery.
Frosting Recipes – Icing on the Cake
I have great memories as a child always being able to lick the spatula or the beaters when my mom was baking. So I say forget the desserts, just give me a spoon!
Whether you are makingcakes, pies, cookies or something else, check out these eight recipes for homemade whipped cream, delicious frostings and a decadent chocolate ganache.
This recipe for Creamy Chocolate Frosting from Southern Plate is a more traditional frosting recipe and worth having in your frosting recipe collection.
Salted caramel is everywhere these days so this salted caramel frosting recipe from Blooming on Bainbridge is right on trend.
Update: The Blooming on Bainbridge site is no longer active so I am sharing the recipe below which involves two steps. First, the Salted Caramel. Then the Salted Caramel Frosting.
Combine the sugar, water, and the corn syrup in a medium saucepan and stir over medium heat to dissolve sugar.
Cook for 3 minutes over medium heat with the lid on.
Take off the lid and increase the heat to medium-high, and bring to a boil.
Swirl (do not stir) the liquid around the pan so that the caramel doesn’t burn.
Keep cooking until the caramel turns an amber color then remove from the heat and let stand for about 30 seconds. Set your timer! Don't let it sit too long! - This is the trickiest part of the recipe. It make take a little practice to find the right amount of amber color.
Carefully pour the heavy cream into the mixture in a slow steady stream while mixing with a whisk. The mixture will bubble up significantly and is very hot.
Add the butter, lemon juice, and salt. Stir until combined.
Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
Salted Caramel Frosting
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This recipe is originally from Blooming on Bainbridge. The site is no longer active so I am sharing the recipe.
Author: OMG Lifestyle Blog
Recipe type: Dessert
Ingredients
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel
Instructions
Beat butter and cream cheese at until creamy.
Slowly add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat until fluffy.
Add the salted caramel and whip to combine.
Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
French Buttercream – need I say more? The recipe is from Epicurious, one of my favorite recipe sites. I like that you can read reviews of each recipe. You can also search by the rating. This French Buttercream frosting received a 4/4 rating.
Enjoy the holiday baking season. Let me know if you give any of these recipes a try.
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Mix equal parts freshly whipped cream and frosting. You can substitute thawed whipped topping, but don't try this trick with canned whipped cream that will quickly deflate and turn into liquid. Unsweetened whipped cream can tone down overly sweet frosting.
Thicken it with powdered sugar: Need frosting that can be piped onto a cake? Thicken store-bought frosting by mixing in powdered sugar, 1 tablespoon at a time, until the desired consistency is reached. Whip it until fluffy: To make frosting fluffy, it needs to be aerated.
Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd. You'll need anywhere from ½ cup to 1 cup for one (16-ounce) tub of frosting.
While it's customary to use whipped cream toppings for sundaes or pies, whipped cream can also be used as a delicious icing for cakes. If you are planning to decorate a cake with whipped cream icing, it's important to stabilize the whipped cream so that the frosting holds its shape.
To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.
That's a perfect way to do it. Buttercream is great for crumb coating. You can freeze it or refrigerate it to get it to set up and protect your cake from drying out. Make sure your cake is nice and cold before icing it with whipped cream and that the bowl you whip it in is very cold as well.
Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.
Empty the canned frosting into a large mixing bowl. Whip the frosting using an electric mixer (either hand mixer or stand mixer) for 2 to 3 minutes until fluffy and doubled in size. It's ready! Decorate twice as many cupcakes, cakes, and cookies with ease thanks to this canned frosting hack.
You can give store-bought frosting a fluffier texture by mixing in heavy whipping cream. Just add a tablespoon at a time until it's your desired consistency. Or fold in fresh homemade whipped cream for a rich flavor and a lighter, airy texture; try using equal parts frosting and cream.
Use to decorate cakes, pipe onto cupcakes, dollop on fruit and swirl onto sundaes! Stabilised whipped cream – To make whipped cream hold its fluffy texture and piped form for 2 to 3 days (it won't deflate or melt), stabilise it by adding mascarpone. It won't alter the flavour or texture.
You'll be glad to know there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake.Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.
The most authentic whipping creams are those made from dairy because they don't contain any stabilisers. Cake making classes in Chennai suggest always purchasing a cream that contains at least 30% fat. The cream whips up easier because of the fat content.
Folding in whipped cream turns a boxed mix cake into the best version of itself. The cake is almost impossibly moist without being greasy, light and bouncy while still keeping it's structure, and has a tender crumb that seems almost too consistent throughout the cake.
Whipped cream makes a delicious cake frosting, but it's not the easiest to work with. Common problems include melting, leaking, or the inability to hold up heavier cake layers. However, there are ways around this by adding stabilizers to thicken the finished whipped cream.
While you can still use it, regular whipping cream has a slightly lower fat content. Powdered Sugar – Also called confectioner's sugar. This helps to thicken and stabilize the frosting so that it holds its shape, especially when piped.
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