Tuesday, May 18, 2010

Perfect Cupcake Frosting and Filling

Who knew that you could make frosting without powdered sugar? I didn't, until I made this frosting and it was so yummy on top of a chocolate cake! It reminded me of the middle of a Hostess cupcake. I just baked the batter for my chocolate crockpot cake in a 9 x 13 at 350 for 45-50 minutes and then slathered this on top when it was cool. Super yum!

recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

There is also a chocolate version on the same site that I haven't tried yet, but I'm sure it is just as yummy!

Friday, May 7, 2010

Yo, yo, ladies!

I actually learned something last night at our enrichment about blogging! I figured out how to categorize all of our recipes so they are easier to find! Please take a look at the column on the right and be sure to add a label to the bottom of all of your future submissions so they won't get lost in the archives. Some recipes may fit into more than one category, so be sure to include whatever applies. Thanks!

Grape Salad

Here is the grape salad recipe that so many of you have asked about. Enjoy!

Grape Salad


2 lbs green seedless grapes
2 lbs red seedless grapes

8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
(A lot of the time I only make half of the cream cheese mixture)

Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
(I usually only make half of this as well)


1 Wash and stem grapes.
2 Set aside.
3 Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4 Stir grapes into mixture, and pour in large serving bowl.
5 For topping: Combine brown sugar, and crushed pecans.
6 Sprinkle over top of grapes to cover completely.
7 Chill overnight.