Category Archives: Frostings
Pink lemonaid frosting move over it is time for Lemon Lime to shine! The frosting is made from the juice of real limes and lemons, do not make the mistake I did the first time I made this…only getting one of each. I was shocked at just how little juice you can get from one lemon/lime. I barely got 2 tsp from one, so make sure you atleast get 2 of each. The best part of this frosting (and all homemade frostings) is that you can really adjust it to the flavor you like. If you want more lemon flavor, then add more of the lemon and less of the lime and vice versa. This recipe is the outline and your taste buds will tell you exactly how it should taste. This frosting is a little tart just like a Pink Lemonaid frosting but tastes delicious over the top of a lemon cake. If you combine this frosting with your favorite Lemon cake box mix (mine is Duncan Hines Lemon Supreme) you get the perfect balance of weetness with a little tartness. To get the colors to really pop I added a few drops of yellow food color to to the cake batter, and added neon green food coloring to the frosting. If you want to take it a step further you can add shamrock sprinkles on the top or even go with a darker green frosting.
This recipe is really just the basic idea of how I did it. You will adjust the flavors to the way that you would prefer it. I personally prefered tasting more of the lime than the lemon so that it wasn’t just another lemonaid flavored frosting but really it is up to you. Like all basic butter cream recipes you use a stick of softened butter, powdered sugar milk and your extracts. Make sure to add the lemon and lime slowly alternating the extract and the powdered sugar so that you can get a nice smooth texture. If the frosting is too thick it means there is not enough liquid in the mix. Just have fun with the recipe. Tweak it around and make it your oven. As long as you have the basics (butter,powdered sugar, and some flavoring) you really can’t go wrong. This recipe yields enough frosting to spoon on top of aprrox. a dozen cupcakes. If you are going to use a pastry bag make sure to double or triple the recipe. Start out with your test batch and then go from there.
If you are a fan of sweet and tasty frosting, then you have come to the right place. One day as I was walking through the freezer aisle I saw this frozen concentrate juice and decided to try it. Originally I purchased it to drink…obviously but then curiosity won out. I decided to bring it over to the dark side and make a frosting. It might sound odd to think of it that way but have you ever tried pink lemonade frosting? Ever wonder how they get it to taste like the drink? Ta-da it’s made with the concentrate and yes to make pink lemonade frosting use this recipe but substitute it with frozen pink lemonade concentrate. Look at the two recipes in one 🙂 Anyway, this recipe is seriously incredibly easy and the intensity of the flavor you can adapt by adding more or less of the juice. If you feel that you accidentally added too much liquid and the frosting is thinner than you want just add a little more powdered sugar until you get your desired consistency. Just play around with the recipe, adjust it to how you like it. It is all about experimenting, you never know what tasty creation you can make until you try.Ingredients: 1 Stick Butter Softened 3 Cups confectioners’ sugar 3-4 Tbsp condensed frozen orange pineapple juice
1. In a medium bowl, using an electric mixer on medium-high speed, beat butter for 1 minute or until light and creamy.
2. Gradually beat in sugar until blended.
3. Add in the frozen concentrate to taste. For more intense color just use food coloring.
4. Voila! You are done. I do recommend putting it in the fridge for at least half an hour so that it can set and become a little thicker for you. It will make it easier to spread.
I love to make my own frosting/icing because they are really simple to make and if you can think of a flavor you can probably make it. Plus, sometimes the frosting at your grocery store can get boring. Don’t get me wrong, I still buy frosting from the store sometimes. Especially when I have to bake assorted cupcakes with different frosting. Making 4 different frosting and baking can be a bit much and who has a million mixing bowls? I have 1 set of them, there is no need for a million more…anyway icing. This is the icing that I used on my Apple Walnut Bundt Cake and it is delicious. Not only that you can decide if you want it nice and thick or delicate and thin. Either way it is perfect and you can really adapt it to exactly how you want it. And don’t be shy with the vanilla. This is a basic recipe but remember vanilla is your friend add more a little bit at a time until you get it right where you want it. For different variations of this icing you can try using different flavored extracts, don’t be afraid. And don’t worry I am here attempting different flavors to share with you. Next will be a pineapple orange frosting or a tasty peanut butter one. Soon you will have so many frosting ideas that you will think twice about grabbing a store bought frosting!
Icing:1 cup powdered sugar 1/4 cup heavy cream 4 ounces cream cheese, at room temperature 3 tablespoon water, plus extra, as needed (the water is used to make the icing as thick or as thin as you want) 2 teaspoons pure vanilla extract (feel free to add more according to what you like, I just love vanilla)
1. In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla.
2. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.
I figure for the new year I will try my best to make Fridays “Frosting Friday”, meaning a new frosting, icing, or any cake topping thing every week. Nothing compares to homemade frosting. Plus if you use boxed cake mix you can at least add some “wow” factor by making your own topping. If you have a flavor you like chances are you can somehow turn it into a frosting flavor. I mean think about it, why do we have pink lemonade frosting? Because someone liked pink lemonade and BAM a magical union was formed. (Yes I will share a pink lemonade frosting recipe very soon). I can remember making my very first frosting/icing…it was this one in fact. I saw this recipe on Foodnetwork, it was on the show Pioneer Woman. If you have not seen it I recommend that you do. Anyway, she was making this cake and the icing looked so easy I decided to make it. This icing is so light and oh so tasty that you will need every ounce of will power not to lick the bowl clean! Warning this recipe makes a lot of frosting but you can keep any extra in a air tight container in your fridge for 2-3 days. As always when it comes to the vanilla it says 2 teaspoons but I always add a little more. The great thing about making your own icing is that you can tweek it to exactly the way you like it.Ingredients: 1 stick of butter, softened (I always use salted even if recipes say don’t) 1 Package of cream cheese 8 oz. (softened) 1 pound powdered sugar 2 teaspoons of vanilla 1 cup pecans, chopped
1. In a large bowl, cream together the butter and the cream cheese with an electric mixer.
2. Add the vanilla and the powdered sugar until well blended. you want to make sure that there are no chunks of powdered sugar. Now mix in the pecans and your icing is done!
3. Fight the urge to eat the entire bowl and frost your cooled cake.~Enjoy~
Earlier this past week I posted a recipe for pumpkin cupcakes with a maple frosting and I decided to make a post specifically for frostings to make it easier to search for. Not only that but if you have a box of cake mix sitting around why not making it special with this homemade frosting. You do need a hand mixer to get the right consistency, trust me trying to do this by hand would kill your arm. This frosting is nice and flavorful and can be adapted to taste by using your favorite maple syrup. If the frosting gets to thin just add more confectioner (powdered) sugar. The frosting should be lighter, it is not a thick frosting like you would get from a tub in a store.
Maple Cream Cheese Frosting:
- 1 (8-ounce) block cream cheese
- 2 tablespoons butter, at room temperature
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
Combine the butter, cream cheese, and maple syrup together with the hand mixer to allow for a better consistency. Slowly add in the powdered sugar. Do this in small groups and make sure that you get out all of the lumps. (If possible sift the powdered sugar into the bowl) Taste the frosting once you have incorporated all of the powdered sugar, if you want a bolder taste add more syrup a ½ teaspoon at a time.