My new best friend is mybakingaddiction.com. Her recipes usually use a lot of berries, or lemons and limes, which I love. So I’ve made many delicious goodies following her suggestions. Recently I made her blueberry cupcakes, which weren’t anything spectacular, though tasty as usual.
But the frosting she used for it was great. In the past I’ve been reluctant to frost my cakes because I found that buttercream didn’t work very well. It was oily and usually sank into a puddle, and therefore couldn’t retain its piped shape.
Her frosting for the cupcakes is more solid, for lack of a better word, and so holds the shape better. My piping skills need some improvement but I’m very pleased by the texture, which gives me hope.
I reckon it’s because she also adds some cream cheese to the concoction. It is rather sweet (I suspect she has a serious case of sweet tooth) so the next time I’m going to try adding lemon juice instead of vanilla.
I’ve replicated the frosting recipe here. It makes a huge amount, enough for me to ice 40 cupcakes so I had to keep some in the fridge. If you need a smaller amount, just half the quantity.
She used clear vanilla extract in the recipe to keep the icing white. But I found that my icing wasn’t white anyway even without the extract, because of the butter. It was already rather yellow-ish and my extract was the usual brown so I didn’t bother to keep the frosting pristine. I also have no idea where to get clear vanilla extract.
Her frosting was for blueberry cupcakes so naturally she topped it with a blueberry. But I’m planning to use this for many types of cupcakes and it can really be topped with all sorts of things.
My daughter favoured chocolate chips! By the way, I also watched her video on using icing tips and it was very informative. She made it look so easy but I reckon one just needs lots of practice.
Apparently there’s also a subtle difference between frosting and icing even though to me they are interchangeable. According to icing-and-frosting.com, icing tends to be more sugary and hardens faster while frosting is thicker, creamier and contains butter and fats.
Frosting from mybakingaddiction.com:
- 8 ounces cream cheese, softened to room temperature
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 2 pounds confectioners’ sugar, sifted (about 7 cups)
- 2 teaspoons clear vanilla extract
Cream together cream cheese and butter until well combined in a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer.
With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Pipe cupcakes with cream cheese frosting.