15 Jun 2010 Homemade Frostings for Cynthia
 |  Category: Cakes & Cupcakes, Sweets  | Tags:

I received a request for some homemade frostings for a little girls birthday cake. Here are a few…, Vanilla Bean Butter Cream, Vanilla Cream Cheese, Peanut Butter, Creamy Mint and Maple. Hope one of them pleases the princess (and her Mama) on her (their) special day!

Vanilla Bean Butter Cream Frosting

1 lb. box powdered sugar
1/2 cup to 1 cup butter (taste preference. I always use 1/2 cup–but sometimes I make a cream cheese frosting by using 1/2 cup butter PLUS 8oz. Cream Cheese)
1 teaspoon vanilla extract
Seeds from 1 vanilla pod (optional–if you have them, use them…but they can be expensive to buy)
1 to 2 tablespoons whipping cream (might need up to 4 T…, just keep adding 1 T. at a time until you get the spreading consistency you need)

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peanut Butter Frosting

¾ cup peanut butter
1 ½ teaspoons vanilla
1 lb box powdered sugar
8 – 10 tablespoons milk

In a large mixing bowl, mix peanut butter with vanilla. Then add in 1/3 of powdered sugar, then ½ milk, then 1/3 powdered sugar, then ½ milk, then remaining powdered sugar until you have a smooth spreadable frosting.

Creamy Minty Frosting

1 1/2 1-lb. boxes powdered sugar
1/2 c. butter, at room temperature
2 tsp. peppermint extract (not mint extract, peppermint extract)
1/4 c. milk or cream, approximately
1 box Andes Mints, unwrapped and chopped

Combine powdered sugar, butter, extract, and milk/cream in a mixing bowl. Beat until light and fluffy, adding more milk or cream, 1 tsp. at a time, if needed to bring mixture to spreading consistency. Spread the frosting on the cake and then sprinkle with chopped Andes mints.

Maple Frosting

4 oz. cream cheese, softened
2 tablespoons margarine or butter, softened
3 tablespoons real maple syrup
1/2 teaspoon vanilla
1/2 teaspoon imitation maple flavor
2 cups powdered sugar
1/4 cup finely chopped walnuts

In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.

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