My Favorite Frostings

 

6 cupcakes squareIsabelle has never been a huge fan of birthday cake and she NEVER eats frosting! So a couple of years ago I realized that I was buying these elaborate cakes for her birthday, but after she blew out her candles, she never touched it again! So, I was buying this super special cake for her birthday, but it was really for everyone else because she never ate them!

After this realization, I decided I was going to invest my precious dollars into other parts of the party and make cupcakes myself! Now, I enjoy making them for any gathering because you can offer a variety and almost everybody likes a cupcake…except my daughter of course!

So, since her birthday falls just 2 days before Halloween, I get to make LOTS of cupcakes this time of year between her festivities and our Fall Festival at church!

I’m not a master baker (although I do love it) and I just haven’t found a cupcake recipe that rivals the box, so I just use ole’ Duncan Hines, Betty Crocker or Pillsbury as my go to mix for the cake! I love the Pillsbury Strawberry Cake and Duncan Hines Devil’s Food and Yellow Cake mixes!

Where I make things unique is with the frosting!

The peanut butter frosting was found on Java Cupcake’s blog! I’ve tried so many recipes and her’s is BY FAR my favorite! The cream cheese frosting and chocolate butter cream I found through trial and error!

peanut butter square

Cream Cheese Frosting

– 1 Cup Softened Unsalted Butter
– 1 8oz block softened cream cheese
– 1 teaspoon vanilla
– 4 cups powdered sugar

Directions:

  • Beat the butter and cream cheese together until well combined and smooth
  • Add the vanilla and beat again
  • Add the powdered sugar one cup at the time, scraping the sides of the bowl before each addition
  • Enjoy!
  • Tips: If I’m going to pipe the frosting on, I use a large tip on my bag! Store frosted cakes, cupcakes or brownies in refrigerator! Bring to room temperature before serving!

vanilla-choc square

Chocolate Butter Cream Frosting

– 1 Cup softened salted butter
– 1 teaspoon vanilla
– 1/2 cup unsweetened cocoa powder
– 3 1/2 cups powdered sugar
– 2 tablespoons heavy cream

Directions:

  • Beat the butter until smooth
  • Add the vanilla and unsweetened cocoa powder, beat again
  • Add the powdered sugar one cup at the time, scraping the sides of the bowl before each addition
  • Add heavy cream and beat, make sure all ingredients are well mixed and sides of bowl have been scraped
  • Tips: Items frosted with this buttercream can be stored at room temperature!

 

There are so many different combinations you can make with these three cake bases and the three frostings! You’ll be the hit at any birthday party! They don’t disappoint very often! Happy baking! I hope you enjoy these as much as I do!

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