Ideas for frosting and decorating cakes and pies

Discussion in 'Five Star Kitchen' started by sister herb, Sep 16, 2013.

  1. sister herb
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    Chocolate-Mint Leaves
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    Tools and Materials
    • Small paintbrush
    • Fresh mint leaves
    • Bittersweet chocolate, melted and cooled slightly
    • Skewers
    • Kitchen tweezers
    • Cupcakes (any flavor)
    • Swiss Meringue Buttercream (see below)
    Chocolate-Mint Leaves How-To
    1. Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
    2. Gently grasp each leaf with tweezers, and peel from chocolate. Frost tops of cupcakes with buttercream. Decorate with chocolate leaves.


    Swiss Meringue Buttercream

    • yield: Makes about 5 cups
    Ingredients
    • 1 cup plus 2 tablespoons sugar
    • 5 large egg whites, room temperature
    • Pinch of salt
    • 1 pound (4 sticks) unsalted butter, softened, cut into pieces
    • 1 1/2 teaspoons pure vanilla extract
    Directions
    Place sugar, whites, and salt in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

    Attach bowl to mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Whisk in vanilla.
  2. sister herb
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    Chocolate Frosting

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    Ingredients

    • 12 ounces cream cheese, softened
    • 1 1/2 sticks unsalted butter, softened
    • 4 1/2 cups confectioners' sugar
    • 1/2 cup unsweetened cocoa powder
    • Salt
    • 1 pound 2 ounces bittersweet chocolate, melted and slightly cooled
    • 1 1/2 cups creme fraiche or sour cream

    Directions

    Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. If frosting doesn't seem firm enough, refrigerate for 10 minutes. Beat before using.
  3. sister herb
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    Cream Cheese Frosting

    Vegetable cakes (such as carrot and zucchini) are the perfect platform for swoops of this tangy cream cheese frosting.
    yield: Makes 6 cups (enough to frost an 8-inch layer cake)

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    Ingredients

    • 2 pounds cream cheese, softened
    • 2 sticks unsalted butter, softened
    • 3 cups confectioners' sugar
    • 2 teaspoons vanilla extract

    Cook's Note
    Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.

    Directions

    Beat cream cheese, butter, and 1 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.
  4. sister herb
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    Milk Chocolate Frosting

    • prep: 15 mins
      total time: 30 mins
    • yield: Makes 5 cups
    [​IMG]

    Ingredients

    • 1 pound milk chocolate, finely chopped
    • 4 sticks unsalted butter, softened
    • 1 cup confectioners' sugar
    • Pinch of coarse salt
    • 1 cup sour cream
    Directions

    Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
  5. sister herb
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    Basic Buttercream

    [​IMG]

    Ingredients

    • 6 sticks unsalted butter, softened
    • 9 cups confectioners' sugar
    • 1 1/2 teaspoons vanilla extract
    Directions

    Beat butter and 3 cups sugar with a mixer on medium speed until combined. Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time. Raise speed to medium-high; add vanilla. Beat until pale and fluffy, about 3 minutes more.
  6. friend263
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    What is confectioners sugar? And what is sour cream how do we make it?
  7. sister herb
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  8. sister herb
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  9. sister herb
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    Coconut Whipped Cream

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    Ingredients:
    13.5/14 oz can coconut milk*
    1/2 cup heavy cream (cold)**
    1/2 tsp vanilla extract
    1/2 cup marshmallow creme***

    *Chill the can of coconut milk until cold (3 or more hours). Do not shake the can - you want to keep the cream separate from the water.
    **If you do not want dairy, simply double up on the coconut milk/cream and omit the heavy cream. It will be just as creamy, but the coconut flavor will be more assertive.
    *** Recipe for the marshmallow cream you find from http://turntoislam.com/community/th...ooking-easier-to-you.92121/page-3#post-607170 (post 54).

    Directions:
    1. Use a spoon to scoop the coconut cream from the top half of the can of coconut milk. Leave the coconut water, it will not be used in this recipe (but can be saved for use in sauces, smoothies, etc).
    2. Combine the coconut cream and the remaining ingredients in the bowl of an electric mixer (alternately, you can use a handheld electric mixer). Whip the ingredients with the whisk attachment until fluffy and creamy. Serve!

    Because of the marshmallow, this whipped topping stays fluffy in the refrigerator! It is fabulous on cakes, pies, custards...or by the spoonful!
  10. sister herb
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    For writings and other decorations to the cakes:

    Chocolate Syrup

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    Ingredients:

    1/2 cup Hershey's unsweetened cocoa powder
    1 cup sugar
    1 cup water
    1 tsp vanilla extract
    1/8 tsp salt (optional)

    Directions:
    1. Whisk the cocoa powder and sugar together in a medium saucepan. Whisk in the water.
    2. Set the pan over medium heat. Bring the mixture to a boil, stirring often. Reduce the heat and keep at a strong simmer for one minute, stirring constantly.
    3. Remove the pan from the heat. Stir in the vanilla extract.
    3. Transfer the sauce to a bowl and allow it to come to room temperature (if you're in a hurry, you can put it in the freezer, stirring every 10 minutes until cool). Cover and chill until ready to use.

    *When hot, this sauce is very thin. It doesn't reach it's proper flavor or consistency until it cools!

    Source: http://chipsthatpassinthenight.blogspot.fi/2011/09/chocolate-syrup.html
  11. sister herb
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    Honey Frosting
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    Ingredients:
    1 cup butter, softened
    4 oz cream cheese, softened
    3 tbsp honey
    3 cups powdered sugar, measured and then sifted

    Directions:
    1. Beat the butter with an electric mixer until smooth. Beat in the cream cheese until smooth.
    2. Beat the honey into the butter mixture. Add half of the powdered sugar. Beat until smooth.
    3. Beat in the second half of the powdered sugar until smooth.

    Note: This frosting would be great on honey, vanilla, lemon, and orange cake; also on cinnamon rolls - and plenty of other goodies, too!
  12. sister herb
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    Cinnamon Cream Cheese Spread

    [​IMG]

    Ingredients:
    4 tbsp cream cheese, softened
    2 tbsp butter, softened
    3 tbsp powdered sugar
    1/2 tsp ground cinnamon

    Directions:
    1. Combine all ingredients in a medium bowl. Beat until smooth. Cover and chill if not using right away. Serve!

    Note: It is great on bread, waffles, pancakes, French toast and biscuits. Nice too with some cinnamon spicy cakes.
  13. zaman-gm
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    Cake and Cake everywhere but not a piece to bite.
  14. sister herb
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    Chocolate Covered Orange Slices

    1 - 2 cups of chocolate
    3-5 oranges

    Peel and separate orange. Lay orange slices out on baking sheet covered with wax paper. Melt chocolate in microwave or double boiler. I always use the double boiler. Dip half of each orange section in chocolate and lay on wax paper. Set all orange slices in refrigerator for about 10 minutes til set.

    For decorationg of cakes and cupcakes or as candies.

    [​IMG]

    Source: http://thebakerybox.blogspot.fi/2011/01/chocolate-dipped-orange-slices.html
  15. sister herb
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    Caramel Frosting

    Brown sugar Caramel Frosting is an old American tradition. Unlike some brown sugar frostings such as penuche that become dry and sugary, the sugar mixture is first cooked, resulting in a frosting stays soft and creamy. Use this frosting with a sour cream yellow cake to make a Southern classic, Caramel Cake.

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    Prep time: 90 mins
    Total time: 1 hour 30 mins

    Ingredients

    • 10 Tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into chunks
    • 2½ cups firmly packed light brown sugar
    • ¼ cup light corn syrup
    • ⅛ teaspoon salt
    • ½ cup whipping (heavy) cream, room temperature
    • 3 cups confectioners’ (powdered) sugar
    • 2 teaspoon pure vanilla extract

    Instructions

    1. In a medium size heavy saucepan; preferably non-stick, combine the butter, brown sugar, corn syrup, and salt. Heat on low heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Remove pan from heat, gradually stir in the whipping cream. Return the pan to the heat; bring back to a boil and cook, stirring constantly, for 1 minute. Remove from heat and let stand about 5 minutes to let the bubbling subside and allow the mixture to cool slightly.
    2. Pour hot sugar mixture into a large bowl of an electric mixer; add confectioners’ sugar and vanilla and beat on medium speed until completely smooth and free of lumps. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Let stand until cooled and mixture is stiff enough for frosting, 30 to 60 minutes, stirring occasionally. To speed the cooling, either place in the refrigerator or set the bowl in a large bowl of ice water.
    3. When frosting is cooled and stiffened, stir again to loosen and make fluffy. If the frosting seems too stiff, stir in a few drops of water; if the frosting seems too soft, stir in a little more confectioners’ sugar 1 tablespoon at a time.
    4. Frosting should be used immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake. If the frosting seems to stiffen too much while frosting the cake, beat in a few drops of water.

    Adapted From: Baggett, Nancy, The All-American Dessert Book, Houghton Mifflin Co, New York, 2005

    Source: http://thebakingpan.com/recipes/frosting/caramel-frosting/#.U1vzBLnyXio
  16. sister herb
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    Espresso Buttercream Frosting

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    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 2 1/2 cups powdered sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons espresso powder
    Mix the espresso powder into the vanilla until dissolved; set aside.

    Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

    Source: http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/
  17. sister herb
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    Butterscotch frosting

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    1/2 cup (1 stick) unsalted butter, softened
    1/3 cup butterscotch ganache
    1 1/2 tbsp. syrup or honey (maple syrup is ok)
    1/8 tsp. salt
    3 1/2 to 4 cups confectioner’s sugar, plus more to reach desired thickness

    Directions:

    Cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined. On low speed, beat in the confectioner’s sugar one cup at a time until desired consistency is reached.

    Pipe cooled cupcakes/cake and drizzle with remaining syrup.

    Source: http://sweetcarolinescooking.com/20...scotch-ganache-filling-butterscotch-frosting/
  18. sister herb
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    Peppermint Candy Frosting

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    • 1 cup butter (or margarine)
    • 1 tsp vanilla
    • 3 cups powdered sugar (Add more with discretion for thicker frosting)
    • 3 tbsp heavy cream or milk
    • Crushed Peppermint Candy Canes or Sticks

    In a standing mixer, beat butter (or margarine) until creamy. Mix in vanilla and powdered sugar. Add one tablespoon of heavy cream or milk at a time until buttercream is soft. Crush your candy canes in a food processor until VERY fine and add into buttercream.

    Source: http://www.joyofkosher.com/recipes/chocolate-cupcake-with-peppermint-frosting/
  19. sister herb
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    Mint frosting

    [​IMG]


    • 1/2 cup butter, softened
    • 4 oz cream cheese softened
    • 1 (16-oz.) package powdered sugar
    • 1/3 cup milk
    • 1/4 teaspoon peppermint oil (or extract)
    • green food coloring
    • chocolate shavings (optional)

    1. Cream together butter and cream cheese
    2. Gradually add the powdered sugar alternating it with the oil/extract and milk.
    3. Add food coloring.
    4. Spread of pipe frosting on cooled cupcakes and garnish with shaved chocolate.

    Source: http://www.the-baker-chick.com/2011/03/mint-chip-cupcakes/
  20. sister herb
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    Mango Buttercream

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    2 large mangos, pitted, peeled and diced
    2 1/2 sticks (10 ounces) unsalted butter, room temperature
    5 cups powdered sugar
    2 Tbsp white sparkling sugar sprinkles (optional)

    ·
    Dice and then puree 1 1/2 mangos in food processor or blender until smooth (approx. ¾ cup). Reserve remaining diced mango for garnish.
    · In a large bowl, beat butter with mixer on medium speed, until smooth. Slowly add powdered sugar, mixing in between.
    · Add the mango puree and slowly increase speed to high. Beat until incorporated, approximately 2 minutes.
    · Pipe or swirl frosting on top of cooled cupcakes/cakes.
    · Top with diced mango or sparkling sugar if desired.

    Source: http://ahelicoptermom.com/easy-vanilla-cupcakes-mango-buttercream-frosting



    .

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