Frostings

Cream Cheese Frosting

I have inserted 2 different type of cream cheese icing ;-

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream)

or

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Chocolate Ganache

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

1 tablespoon (14 grams) unsalted butter

Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. 


If the ganache will be poured or spread, let it cool and thicken slightly, for about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.

Buttercream Frosting





When your cake needs a frosting, try this delicious American-style Confectioners' Frosting. It is quick to make and easy to use. You can spread it thick, spread it thin, pipe it, and color it. As its name implies, Confectioners' Frosting is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and milk. It has a wonderfully light and fluffy texture with a sweet and buttery flavor. It is a great all purpose frosting that you can use to fill and frost butter cakes, cupcakes, chiffon cakes, American-style sponge cakes, and even butter cookies. It can be held at room temperature which makes it particularly well suited for frosting that shouldn't be refrigerated.

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 tablespoons milk or light cream

Assorted food colors

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. 


Add a little milk or sugar if needed to get the right consistency.

Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).

To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 grams) of melted and cooled unsweetened chocolate. Add a little extra milk if needed.

This recipe makes enough to fill and frost one 8- or 9- inch (20 - 23 cm) cake.

Note:  For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup (113 grams) shortening.