Frosting update, and cupcake pics.

M

michael-in-phoenix

Well-known member
I appreciate all the suggestions for frostings earlier last week. I carefully considered the variables and decided on two from CI, although I think any of the suggestions from this forum would have worked well.

The white frosting is CI's "Quick and Rich Vanilla Frosting". I wanted a cherry flavored white frosting, so I left out the vanilla and added less than 1/2 tsp. of concentrated cherry flavoring. It was WONDERFUL!

The chocolate frosting was especially good, and I think it will be my go-to for chocolate frosting for cakes now. It was really easy to make, as the whole thing is done in a food processor. I used 8 oz. of milk chcolate from a TJ's "Pound Plus" Belgian milk chocolate bar. So rich and creamy, and it piped really well.

I'll post the recipes later, but here are the results in picture. It was for my niece's 11th birthday party, and she helped me decorate them!

Michael

http://i159.photobucket.com/albums/t159/Storehouse78/cupcakes/C-Birthday1_zps840dd8fa.jpg

http://i159.photobucket.com/albums/t159/Storehouse78/cupcakes/C-Birthday_zps0f0f98a3.jpg

 
Rec: Quick and Rich Vanilla Frosting

From Cook's Illustrated. I omitted the vanilla and added 1/4 tsp.+ a little more concentrated cherry flavoring. The cherry flavor worked really well with the rich chocolate cupcakes.

Vanilla Frosting ("Quick and Rich Vanilla Frosting")
Cook's Illustrated
Published May 9, 2006.

3 cups.

This makes enough frosting for a two-layer, 8- or 9-inch cake or a 9 by 13-inch sheet cake. For a three-layer cake, increase the heavy cream to 3 tablespoons, the butter to 3 sticks, and the confectioners' sugar to 3 cups. Be sure to use unsalted butter here or your frosting will taste salty.

Ingredients
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch table salt
2 1/2 sticks unsalted butter , softened
2 1/2 cups confectioners' sugar

Instructions
Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

To Make Ahead

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.

 
REC: Foolproof Chocolate Frosting

I made this with 8 oz of milk chocolate from a "Pound Plus" bar from Trader Joe's. VERY GOOD, and piped like a dream.

Note: I was very careful to watch the temperature of the melted chocolate. That was really it, and the frosting was done in a jiffy. It sat on my kitchen counter for 2 hours and then on the finished cupcakes for another couple of hours at room temp and was just fine.


Chocolate Frosting ("Foolproof Chocolate Frosting")
Cook's Illustrated

Makes 3 cups to frost one 9-inch 2-layer cake.

Why this recipe works:
For an easy chocolate frosting recipe that required no special equipment, we used both cocoa powder and melted chocolate, which produced a deep chocolate flavor. Confectioners’ sugar and corn syrup made our chocolate frosting smooth and glossy. Mixing the frosting in the food processor instead of using an electric mixer prevented it from separating and turning greasy.

This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Ingredients
20 tablespoons (2 1/2 sticks) unsalted butter , softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate , melted and cooled slightly (see note)

Instructions

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).

 
Thanks, everyone, for the kind words. It was great to have some time with her, and...

...afterwards, she and her parents asked me if I would help her learn to cook and bake. Her folks don't cook much, and my niece is anxious to learn.

We plan to get together a couple of times a month to make dinner for our families, and I'll find a few "special projects" to work in, just to keep it fun. She's smart as a whip and I want to make sure she enjoys herself while she's learning the ropes.

Very fun for Uncle Mike.

Michael

 
How fun is that! It is great that you are near each other. Check out Cathy's Laarb. It is super

easy, and very forgiving. Your niece can change the seasonings while she is preparing....... ie add more soy sauce, lime, etc. So many combinations w/ veggies....

What a special time you will have!

I love Cathy's Laarb!

 
I was impressed with her sensitivity, in the sense that some of the cupcakes...

...have only a small amount of frosting. She said some of her friends don't like a ton of frosting, and, as you know, it is the current trend to load up on the frosting.

She's a super kid, and I am very blessed to be able to speak into her life.

Michael

 
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