2- 4oz packages of room temp. cream cheese
1 stick room temp butter
1lb (or less) confectioners sugar- Add this in 1/2 c at a time and keep tasting your frosting until it's the sweetness you like!
1 tsp Vanilla
1 cup crushed/chopped frozen (or fresh) strawberries
Directions: Mix cream cheese & butter then add in vanilla. Slowly add in confectioners sugar to taste.After fluffy and delicious, fold in strawberries to perfect your dessert!
33 Cupcake Recipes By Ming Ming
Find a delicious treat to try HERE
Rolled Buttercream Fondant
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature for a couple hours before use. For long term storage you can store in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations. Enjoy! Recipe found HERE
Marshmallow Fondant
1/4 cup Crisco
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided
Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with Crisco, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar. Recipe found HERE
Hi-Hat Cupcakes by Martha Stewart
Found HERE
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with Crisco, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar. Recipe found HERE
Hi-Hat Cupcakes by Martha Stewart
Found HERE
Vanilla Swiss Meringue Buttercream
Makes enough for 36-48 cupcakes (depending on how much frosting you like)
6 egg whites (room temperature)
1 and 1/2 cup granulated sugar
1 and 1/2 pounds room temperature butter (cut into one inch pieces)
1 T plus 1 1/2 tsp of pure vanilla extract or vanilla paste
In your (kitchen aid) bowl whisk together the egg whites and sugar.
Place your bowl over simmering water and continue to whisk making sure the egg white mixture does not harden on the sides of the bowl.
Insert a candy thermometer and continue whisking making sure the temperature of your mixture reaches 140 degrees F.
After the mixture reaches 140 degrees, move the bowl to your stand mixer with the whisk attachment.
Whip hot mixture on high until cool. Egg white should start to look lighter in color.
Add your butter in small pieces on low to medium speed. Once all the butter is added, bring the mixture back up to a high speed.
Turn off mixer and add your flavoring. Continue to whisk until incorporated.
Swiss Meringue frosting is shelf stable for up to 2 days. You can make it ahead of time and refrigerate for up to a week, or freeze up to a month. Just bring it back to room temperature and beat again with whisk attachment.
Recipe found HERE
