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Category Archives: Frosting

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by Vanalee in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

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A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

South Ken Chocolate Frosting

30 Friday Mar 2012

Posted by Vanalee in Frosting

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This recipe frosts 12 cupcakes

Ingredients

2 1/2 cups powdered sugar
6 1/2 tablespoons unsalted butter
1/3 cup unsweetened cocoa
2 tablespoons whole milk

Method

  1. Beat the icing sugar, cocoa powder and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
  3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

 

South Ken Vanilla Frosting

30 Friday Mar 2012

Posted by Vanalee in Frosting

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This recipe frosts 12 cupcakes

Ingredients

2  cups powdered sugar, sifted
5 tablespoons unsalted butter
2 tablespoons whole milk
A few drops of pure vanilla extract

Method-

1-Beat the powdered sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

2-Turn the mixer down to a slower speed.

3-Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of teaspoons at a time. Once the milk/vanilla mixture has been incorporated, turn the mixer up to high speed.

4-Continue beating for at least 5 minutes or until the frosting is light and fluffy.

5-Frosts 12 cupcakes

Lemon Blueberry Cupcakes

19 Monday Mar 2012

Posted by Vanalee in Cupcakes, Frosting

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This yummy cupcake recipe was adapted by There Goes the Cupcake from a recipe by Sweetapolita for Triple Lemon Blueberry Cake. I made these cupcakes last week and used the lemon version of my favorite Cream Cheese Frosting, but I think next time I will try the Lemon Mascarpone Cream Frosting included below.

Lemon Blueberry Cupcakes

Ingredients

1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs
2 cups plus 6 tablespoons flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
3 cups fresh blueberries

Method

Preheat oven 350 degrees F. Prepare a muffin tin by lining with cupcake papers. This recipe makes 24 cupcakes.

Sift flour, baking powder, and salt into a medium bowl. Transfer 1 tablespoon of the flour mixture to a larger bowl, add fresh blueberries and lightly toss them to coat with flour. Set both bowls aside.

Stir the sour cream, milk, vanilla and lemon extracts and lemon zest together in a small bowl and set aside.

In the bowl of a stand mixer, cream sugar and butter until pale yellow and very fluffy about 5 minutes. Beat in eggs one at a time, until well combined.

Mix in the flour mixture a little at a time alternating with the milk mixture. Mix until just combined. Gently fold in the blueberries. Divide batter evenly among the cupcake cups.

Bake until a toothpick inserted into the center of a cupcake comes out clean. Check them at 20 minutes. Since ovens vary mine took 22 minutes. Cool in pans on racks for 10 minutes, then remove cupcakes from the pans and cool completely on racks.

When cupcakes are cool fill with lemon curd. This can be done by punching a hole in the center of the cupcake with an apple corer. See example here. Another method is to cut a small cone shaped piece from the top of the cupcake, fill with lemon curd and replace the cone. The last method, and the one I use most often, is to use a squeeze bottle filled with lemon curd. I poke the pointed lid into the center of cupcake and squeeze until a little lemon curd starts to ooze to the surface. Fill cupcakes and set aside.

Lemon Mascarpone Cream Frosting

Ingredients

1 pound mascarpone cheese
2/3 cup lemon curd
2 cups heavy cream
6 tablespoons confectioners sugar

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone, lemon curd and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. 

Fill pastry bag fitted with a large star tip or your favorite. Pipe frosting on to the cupcakes, decorate with yellow sprinkles and garnish with washed and dried blueberries.

Perfectly Chocolate Cupcakes

12 Thursday Jan 2012

Posted by Vanalee in Cupcakes, Frosting

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This recipe comes from the Hershey’s Perfectly Chocolate Cake recipe I posted previously. I’m re-posting here to remind myself that it makes wonderful cupcakes. You can use the included frosting recipe or my favorite chocolate buttercream found here.
Ingredients-
2 cups sugar
1 3/4 cups flour
3/4 cups Hersheys Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1 cup milk
1/2 cup oil
1 cup boiling water
Heat oven to 350. Line cupcake pans with papers.  Combine dry ingredients. Add eggs, milk, oil and vanilla – beat on med for 2 min. Stir in boiling water. (Batter will be thin) Pour into prepared cupcake pan. Bake 18-20 minutes.
Makes about 30 cupcakes.
Perfectly Chocolate Frosting
1 stick butter/margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla
Melt butter, stir in cocoa. Alternately add milk and sugar. Makes about 2 cups frosting.

Cream Cheese Frosting

01 Saturday Oct 2011

Posted by Vanalee in Frosting

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Ingredients-

1/2 cup softened butter
1- 8 ounce package cream cheese, softened
2 teaspoons vanilla
4 to 4 3/4 cups powdered sugar
pinch of salt

Method-

Using an electric mixer combine the butter, cream cheese and vanilla until blended. Gradually add the powdered sugar and salt until it is the right consistency. Be careful not to over mix. I have had my cream cheese frosting separate before.

You can make lemon cream cheese frosting by substituting lemon juice for the vanilla and adding the zest of one lemon to the frosting. Or my new favorite is to add about 1/4 cup lemon curd instead of the vanilla.

Frosting

28 Monday Sep 2009

Posted by Vanalee in Cakes, Cupcakes, Desserts, Frosting

≈ 2 Comments

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Butter Cream Frosting

1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring

Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.

Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa

Peanut Butter Frosting 1

1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream

Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.

Peanut Butter Frosting 2

1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream

Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.

Nutella Frosting

4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla

Combine butter and Nutella and slowly add milk and powdered sugar until well combined.

Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.

Lemon Cream Cheese Frosting

Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.

Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream

Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.

Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes

Using a handheld mixer, beat on high speed until thick and creamy. Use immediately

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