Ever take off half the
frosting on a cupcake or your slice of birthday cake because it just
tastes nasty? Well, here is a frosting you can leave on! In fact, you
can even spread it on some graham crackers and make a tasty treat!!!
BUTTER-CREAM FROSTING:
3 3/4 cups powdered sugar
1/2 cup soft butter or margerine (1 stick)
1/8 tsp salt
1 tsp vanilla
4 TBSP milk
Cream 1 1/3 cups powdered sugar with butter and salt. Blend in vanilla and milk with the remaining 2 1/2 cups powdered sugar. Add more powdered sugar to get the thickness you desire.
Frosting with thicken slightly in refrigerator or if left out.
This will frost approximately 2 (9 inch) round layers.
***CHOCOLATE FROSTING:
1/4 cup melted butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar
Combine butter, cocoa and salt. Add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more powdered sugar to thicken or milk to thin.
Frosts 2 (8-9") layers or 1 (13x9")
Cheese Cream Frosting:
4 oz unsalted butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Salted Caramel Frosting:
•1/4 cup granulated sugar
•2 tablespoons water
•1/4 cup heavy cream
•1 teaspoon vanilla extract
•12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
•1 teaspoon sea salt
•1 cup powdered sugar
Stir sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
Butter cream frosting
Cream Cheese frosting is in the cinnamon roll recipe :D
BUTTER-CREAM FROSTING:
3 3/4 cups powdered sugar
1/2 cup soft butter or margerine (1 stick)
1/8 tsp salt
1 tsp vanilla
4 TBSP milk
Cream 1 1/3 cups powdered sugar with butter and salt. Blend in vanilla and milk with the remaining 2 1/2 cups powdered sugar. Add more powdered sugar to get the thickness you desire.
Frosting with thicken slightly in refrigerator or if left out.
This will frost approximately 2 (9 inch) round layers.
***CHOCOLATE FROSTING:
1/4 cup melted butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar
Combine butter, cocoa and salt. Add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more powdered sugar to thicken or milk to thin.
Frosts 2 (8-9") layers or 1 (13x9")
Cheese Cream Frosting:
4 oz unsalted butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Salted Caramel Frosting:
•1/4 cup granulated sugar
•2 tablespoons water
•1/4 cup heavy cream
•1 teaspoon vanilla extract
•12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
•1 teaspoon sea salt
•1 cup powdered sugar
Stir sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
Butter cream frosting
Cream Cheese frosting is in the cinnamon roll recipe :D
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