Cream Cheese Frosting

 

https://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html

• 3 1/2 ounces sugar (about 1/2 cup; 100g); see note
• 5 ounces heavy cream (shy 2/3 cup; 140g)
• 1 teaspoon (5g) vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 8 ounces plain, full-fat Philadelphia cream cheese, cold (one 8-ounce brick; 225g)

1. With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

2. 2.

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

   Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.

   
   

   
   

Whipped Cream Frosting

https://bakingamoment.com/whipped-cream-frosting/

• 8 ounces cream cheese*
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla extract (optional)

Instructions

1. Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
3. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
4. Fold in the vanilla extract, if using.

• For a chocolate version, add 1/4 cup of unsweetened cocoa powder in step #1 of the recipe instructions.

Brown Butter Swiss Meringue

https://www.marthastewart.com/353415/swiss-meringue-buttercream

• 5 large egg whites 

  1 cup plus 2 tablespoons sugar

• Pinch of salt 
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). 
2. 2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. 
3. 3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. 
4. 4. To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

1/2 c butter, browned, then cooked in fridge
2 egg whites
1/2 c sugar
Pinch of salt

Cinnamon swirl cupcakes

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
5. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

4:19:19 - used applesauce instead of yogurt; added nutmeg and cardamom to swirl. Too much batter for 12 cups. Cream cheese icing

https://sallysbakingaddiction.com/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Coconut Nutella Brownies

http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/

1 cup coconut oil
1/2 cup dark cocoa powder
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup Nutella

For the frosting
1/2 cup coconut oil
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/4 teaspoon salt
2 1/2 cups powdered sugar
1/2 cup heavy whipping cream
1 1/2 cups shredded coconut

Place the coconut oil in a small sauce pan over low heat and stir until melted. Whisk in the cocoa powder. Let cool slightly.Beat the eggs until frothy. Add the sugar and extracts and beat again. Slowly add the melted coconut oil and chocolate mixture and beat again.Stir together the salt, flour, and baking powder. Add to the egg mixture slowly.Add the Nutella and stir in gently. Spread the mixture in a greased 9x13 baking pan. Bake at 350 degrees for 32-35 minutes. Let cool completely.Beat the coconut oil, extracts, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high until light and fluffy. Spread on the cooled brownies. Top with coconut. Cut into 24 squares. Store in a sealed container.

Read more at http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/#MEMqXOr0g7iqVdGP.99

Chocolate Buttercream

http://www.marthastewart.com/343890/chocolate-buttercream

Ingredients

• 10 large egg whites
• 2 1/2 cups sugar
• 32 ounces (8 sticks) unsalted butter, softened
• 24 ounces semisweet chocolate, melted

Directions

1. Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
2. Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whisk until well combined. (Buttercream can be refrigerated up to 3 days or frozen for up to 1 month. Bring to room temperature before using; beat on low speed until smooth.)

cream cheese icing

http://onceuponaplaterecipes.blogspot.com/2009/12/bite-size-vanilla-cupcakes-with-cream.html

Buttercream

1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups powdered sugar

Beat into oblivion. Didn't like the texture/feel, so I added some shortening and more sugar. Later, added some meringue powder. Very little difference - tougher though


Batch #2
1 stick butter
1/4 c crisco
1/8 c whipping cream + 1/8 c water
1 tsp vanilla
1/2 tbsp meringue powder
3 cups powdered sugar
---> WAY too runny - wah! (made after cupcakes - kitchen was too hot, I think)

Batch #3 23 degrees in kitchen (feels cooler)
1/2 c butter
1/4 c crisco
2 1/2 c icing sugar
1/4 c milk
1 tsp ish vanilla
some meringue powder
---> much better - wondering if i measured the butter wrong last time

Batch #4
1 c butter
2 tbsp crisco
4 1/2 c icing sugar
1/2 c milk
1 tbsp meringue powder
1 tsp ish vanilla
---> perfect

Royal Icing

4 cups powdered sugar/icing sugar (1 kg)
4 tbsp meringue powder or 4 egg whites
10 tbsp warm water (only if using meringue powder)
Snack-size plastic bags & twist ties

In a spotlessly clean, grease-free mixing bowl, mix the ingredients. Beat until the icing forms stiff peaks (approx. 6-8 minutes with heavy-duty mixer, 10-12 with hand-held mixer).

Transfer icing to individual bags (fill only about half full) and twist tie ends shut. Snip small hole in one corner of bags. When icing is not in use, store in airtight container in fridge. Icing can be kept this way for approx. 3 days.

Today's mod - about 1/2 cup cocoa; didn't seem to change effectiveness of cement

Italian Meringue Buttercream

http://www.recipezaar.com/217454

· 1 cup sugar
· 1/4 cup water
· 5 egg white
· 1/4 cup sugar
· 2 cups unsalted butter, room temperature, cut into tablespoons

Directions
1. Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
2. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
3. Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
4. Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
5. Beat in butter by the tablespoon. The butter will deflate the frosting a bit. Add in desired flavorings.

Flavorings:
- Chocolate. - 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
- Coconut. - 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
- Coffee. -1 teaspoon espresso powder or 3-5 tablespoons strong coffee.