I’ve been on the hunt lately, can you tell? 😉
I’ve never been much of a frosting girl, it just seemed too sweet, too much, too…something. But, I always loved the cake. But then, I met the cream cheese frosting and the whipped cream frosting. I haven’t tried the whipped cream frosting yet. Not sure how to go about it, so I’m doing some research. If anyone has any tips or a good recipe, please let me know!
As for the cream cheese frosting, it’s a no brainer. I’ve always been a fan of cream cheese – on my bagel, in cheesecake. One thing I’ve noticed about using cream cheese is that the full fat version is easier to handle than the low fat version. What I mean is, It just stiffens (haha) up better. Not that you want the frosting hard (geez), just firm enough to decorate with or so it doesn’t drip. I found that refrigerating this particular frosting for about 15-20 minutes helped.
In making a cream cheese frosting I’ve always used the butter, cream cheese, vanilla & confectioners’s sugar blend. But, as I was trying to come up with something that incorporated white chocolate, I came across this recipe from Culinate (out of Carole Bloom’s The Essential Baker).
Being a novice baker I thought to myself, where’s the butter? Then, I melted the white chocolate. Ah ha! I know that the properties of white chocolate are much different than actual chocolate (white chocolate is just sugar, milk and cocoa butter – contains no cocoa solids), but did not actually KNOW the difference until I saw it. When the white chocolate melted (I ended up using Ghirardelli White Chocolate Chips – it’s what I had on hand), it was more of a solid melt than a liquid melt. I wish I’d taken a picture to portray what I’m not explaining very well.
Exactly what am I trying to say? MAKE THIS FROSTING! If you like white chocolate and you like cream cheese, you will LOVE this frosting. I LOVE this frosting. It’s yumalicious! Seriously! Hubby said it’s the best and his fav so far. Yeah!
I think I may try this frosting with the banana cupcakes. I think that may be a winning combo. But don’t worry…I’m still searching for “the ultimate”. 🙂
1 cup flour
1 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 cup milk
1/4 cup margarine, softened
1 teaspoon vanilla
Preheat oven to 350 degrees. Line a regular muffin/cupcake tin with paper liners; set aside.
Measure out everything but the egg directly into your mixer’s bowl.
Mix on low speed just until incorporated.
Beat on high speed for 2 minutes.
Add egg; beat on high speed again for 2 minutes.
Measure out batter into cupcake tins (I filled them just over 1/2 full). A 2″ ice cream scoop works great for this (I used a 1/4 cup measuring cup). Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
White Chocolate Cream Cheese Frosting
Click here for the recipe – I didn’t modify anything
Search For The Ultimate Birthday Cupcake, Part 1
Search For The Ultimate Birthday Cupcake, Part 2