The Ultimate Cream Cheese Frosting
Today was my last day in the office. After months of careful consideration, I decided to hang up the career hat and put on the soccer mom hat. As a parting gift to my wonderful coworkers for the past five years, I spent last night baking up 30 Red Velvet cupcakes. 20 made it to the office.
The Red Velvet cupcakes turned out super moist and delicious. I tweaked an old favorite recipe by replacing some of the butter with sour cream and vegetable oil (ptsh, here's a secret, sour cream and vegetable oil make a super moist cake).
For the cake recipe, click here. For the frosting, it was a traditional cream cheese frosting with a bit of fresh lemon juice. The lemon juice helps to cut through the sweetness and provides a subtle yet lovely fragrance. To get the frosting super light, you will need an electric mixer. The more you mix, the fluffier it gets. I left my stand mixer on medium speed while I prepped myself and the kids for bed. When I came down to the kitchen, about 15 minutes later, the frosting was perfectly fluffy and ready for pipping. I pipped with an extra large round tip and topped the frosting off with a tiny but beautiful fondant flower.
The Ultimate Cream Cheese Frosting Recipe
4 oz (8 tablespoons) unsalted butter at room temperature
8 oz cream cheese at room temperature
2 cups sifted powdered sugar
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
In a stand mixer with a paddle attachment, add everything together and mix on low until everything gets incorporated. Increase speed to medium and continue to beat until the frosting gets smooth and fluffy (at least 10 minutes). Frost cupcakes or cakes as desired.
The end of Summer is near. While I am counting down the days when school starts again, I'm spending the remaining few days of summer vacation with them, testing and baking various cupcake recipes. When I say baking with my kids, I mean them licking the spatulas and bowls clean, and leaving a bigger mess for me to clean. Fun times.
The best strawberries are the ones you grow yourself. They taste incredibly sweeter than store-bought strawberries. The ones I grow are super tiny, but they are packed with great strawberry flavor. Every day during the summer, I harvest strawberries as soon as they ripen because I learned that if I don't get to them first, other critters will. Sometimes there are way too many strawberries to eat at once so I usually cook them down into a thick sauce and store it for future use in various desserts.
This beautiful frosting needs very little introduction. It’s a rich and silky frosting that’s not too overly sweet like so many frosting recipes, especially store-bought frosting. It also holds up great for intricate pipping designs too.
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Swiss and Italian buttercreams take a bit more preparation, but the end result is so worth it. They are great as fillings and frostings on cakes. Because they are also so stable, they are great for intricate pipping.
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The cupcakes were excessive and borderline crazy....but in a good way. It was one of the best cupcakes I made. The sweet brownie cupcakes came out perfect, and the center was filled with ooey gooey goodness of Reese's candy, peanut butter and marshmallow. To literally top them off, I made a rich and smooth ganache frosting. Pure heavenly bliss was all I can say.
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A traditional cream cheese frosting with a bit of fresh lemon juice. The lemon juice helps to cut through the sweetness and provides a subtle yet lovely fragrance. To get the frosting super light, you will need an electric mixer. The more you mix, the fluffier it gets.
A Red Velvet Cake is essentially a vanilla cake (with a mild chocolate flavor), dyed bright red and frosted with a slightly tangy cream cheese frosting. You can spot a red velvet recipe if it calls for cocoa powder, vinegar, buttermilk, and of course, red food coloring.
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