Frosting...amazing, creamy, sugary sweet, the icing on the cake (or cupcake)....
These are my favorite frosting recipes and a few things I do a little differently from the original recipes. First of all, I always use Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste - 4 oz., and I always use half and half. It's amazing how much richer the flavor is, you really must try it!
The recipes for the cupcakes in this post can be found at Cupcakes - Yum.
Both of the cupcakes above have cream cheese frosting.
Cream Cheese Frosting
8 oz butter
8 oz cream cheese
2 tsp vanilla bean paste
4 cups powder sugar
A splash of half and half
Beat room temperature cream cheese, butter and vanilla bean paste together with electric mixer until well blended and smooth. I have a KitchenAid KSM75WH Classic Plus Tilt-Head 4-1/2-Quart Stand Mixer, White
and love it...I'm able to put the butter and cream cheese in and have it mixing while I work on something else. Gradually add powder sugar mix super well, if you're using a big mixer, be sure and put a dish towel over the mixer or you'll have sugar dust all over. Add half and half until it's a good piping consistency.
and love it...I'm able to put the butter and cream cheese in and have it mixing while I work on something else. Gradually add powder sugar mix super well, if you're using a big mixer, be sure and put a dish towel over the mixer or you'll have sugar dust all over. Add half and half until it's a good piping consistency.Just add 1 teaspoon cinnamon to the powder sugar to make Cinnamon Cream Cheese Frosting...this is so GOOD on the Pumpkin Spice cupcakes.
The Pink Champagne cupcakes are frosted with Salted Buttercream and the Vanilla cupcakes are frosted with Billy's Bakery NYC Buttercream. Once again I used the Madagascar Vanilla Bean Paste and half and half.
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