Archives: vanilla

Cream Cheese Frosting

Cream Cheese Frosting

This is a great shelf stable cream cheese frosting that you won’t have to worry about refrigerating. Cream cheese frosting is so good on many types of cakes like red velvet and chocolate.

 

 

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Cream Cheese Frosting
Cream cheese frosting or icing
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy. Gradually add sifted powdered sugar one cup at a time, beating well on medium speed. Scrape sides of the bowl often. Beat in vanilla on medium until light and fluffy.
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Chocolate Stout Cupcakes

Chocolate Stout Cupcakes with Whiskey Ganache Filling and Cream Cheese frosting

Chocolate Stout cupcakes with Whiskey Ganache filling and cream cheese frosting are so yummy, and they are great on an Irish St Patricks day! The Green Peppermint Macarons with chocolate ganache filling are my personal favorite flavor!

 

I just wanted to share the recipe for the Chocolate Stout Cupcakes that I made for St. Patricks day. They were so scrumptious and delicious. I was so pleased at the rise that I got out of the recipe and the chocolate ganache centers made them so full of chocolate deliciousness!

 

The macarons were so fun to paint! I really enjoy painting on macarons. I will post more painted macarons in the future. Click here to get the recipe for green peppermint macarons.

I am a chocolaholic, so anything with chocolate makes me drool! This Chocolate ganache recipe can be used for any recipe calling for ganache. you can omit the whiskey if you choose too, you can add other flavors instead if you like. Just have a clean dry bowl to work with. Ganache doesn’t like water.

To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

Using your favorite decorating tip, or an offset spatula, frost the cupcakes with cream cheese frosting and decorate with sprinkles, if desired. Top with the chocolate mint macaron. Store the cupcakes in an airtight container.

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Chocolate Stout Cupcakes
Chocolate cupcakes made with a good Stout beer is the perfect combination for your St. Patricks day celebration.
Course Cupcakes, dessert
Prep Time 10 minutes
Cook Time 17 minutes
Servings
cupcakes
Ingredients
Course Cupcakes, dessert
Prep Time 10 minutes
Cook Time 17 minutes
Servings
cupcakes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line 24 cupcake cups with liners. Bring the Stout beer and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Then cool slightly.
  3. Whisk in the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter together until completely combined. Divide the batter among the cupcake liners using an ice-cream scoop. I find that I can get a more equal amount by using this method. Bake until a toothpick inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
  4. Top with chocolate ganache and cream cheese frosting! Enjoy!!!
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White Chocolate Buttercream

White Chocolate Buttercream

In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles.

This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.

You can watch my YouTube video on how to make this icing here:

I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!

Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!

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White Chocolate Buttercream
White Chocolate Buttercream my Ultimate Favorite!
Course Icings
Cuisine Icings
Servings
Ingredients
Course Icings
Cuisine Icings
Servings
Ingredients
Instructions
  1. In a microwave safe bowl melt the white chocolate melts in the microwave, warming at 30 second intervals until smooth and creamy. In a separate bowl, beat pasteurized egg whites with sifted powdered sugar. Scraping sides of bowl often. Beat in vanilla, lemon extract and salt. Gradually add butter and beat well. Make a well in the center of the buttercream and pour in the melted white chocolate being careful not to get any on the sides of the bowl. Whip on high for 1-2 minutes or until white and fluffy. Mix on low to eliminate any air bubbles. This can be stored in the refrigerator for a couple of weeks or frozen for up to two months. Always bring to room temperature before using and whip up to reach original consistency. Makes about 3 lbs of buttercream.
Recipe Notes

I use this icing all my cakes. It is a good versatile icing for sculpting to your basic cake shape. It is very smooth and works well in a piping bag. It also taste so amazing!

Thanks to Christy Duffell-Seguin of Cake Rocks in Austin, Texas for this great recipe!!!

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