This weekend when I went shopping, I finally picked up a tub of Kraft’s new Philadelphia Indulgence, White Chocolate flavor. I was thinking this would be a good treat for my bagel and boy was I wrong. The flavor of the cream cheese was delicious, but for some reason it didn’t go well with my bagel at all, but it did inspire me to create my very first original icing recipe.
If you haven’t tried this cream yet, it is delicious all by itself. It is so smooth, you could probably eat the whole tub of it right off of the spoon.
2 unsalted butter sticks (room temperature)
1 tsp vanilla
3-4 cups of powdered sugar
1 8oz tub of Philadelphia Indulgence Cream.
I used white chocolate but I am sure the regular chocolate flavor would work as well.
- Cream Butter and Philadelphia Indulgence
- Add vanilla and mix until blended
- Add powdered sugar 1 cup at a time until you reach the desired consistency.
I piped this lovely icing atop a devils food cupcake and it seems to be getting rave reviews from the family. I hope you like it. If you decide to give it a try, let me know what you think 😉
Posted by Monica on April 16, 2012
For her birthday, my daughter requested a vanilla cupcake with strawberry frosting. I am so glad I came across the recipe for Pink Confetti Cupcakes by Your Cup of Cake. I thought the recipe for the icing on these would be just perfect.
I followed the recipe exactly as written. I used fresh strawberries and put them through the food processor to make the puree. I wasn’t sure what Lizzy meant by 1 tbsp of strawberry gelatin, but I just put in the dry gelatin from the box and that seemed to work great.
I used the full 5 cups of powdered sugar that the recipe called for and my icing was still a little bit thin for piping. Next time I will probably use about 6-8 cups of powdered sugar for a stiffer icing.
This icing was the bomb! I have never in my life tasted a strawberry icing that was so fresh with so much flavor. This will definitely be my go to strawberry icing.
Posted by Monica on April 8, 2012
Have you ever wondered how those cupcakes that you see in the bakery display get so beautiful? I have and let me tell you, I have tried oh so many times to duplicate the designs I have seen with not much success.
I love baking and decorating but it can be very frustrating when it seems like you just can’t get the look you want. I am here to try and save you that very frustration. Actually, Decorate This! has an awesome, very easy to follow tutorial for four elegant icing designs to make your cupcakes really shine.
Feel free to comment and let me know how it goes for you. I will be posting my experience soon as well.
More Icing Tutorials
Posted by Monica on April 6, 2012
If I am being completely honest, I really just didn’t get Pinterest at first. I am glad however, that I persisted in trying to figure out it’s purpose. I like to think I am somewhat smart, but after seeing all of the “oh my goodness, why didn’t I think of that” type of ideas you can find on Pinterest, I am not so sure, lol. Why am I talking about Pinterest, you ask?
I have stumbled across so many wonderful things through Pinterest, including this brilliant tutorial on how to swirl icing. I have to admit (with blushed cheeks) that my way of doing this is a complete fail and after seeing it done this way, it makes me want to slap myself on the forehead!
In case you can’t tell from the picture, there are two icing bags in there! Now I ask you, “why didn’t I think of that?”
More Icing Tutorials
Posted by Monica on April 6, 2012
OK, so I stumbled upon a recipe for Bacon Filled Cinnamon Buns while perusing Pinterest andI thought, what could be better than a bacon infused cinnamon roll? Whoever came up with the idea is a genius in my opinion. This recipe calls for adding bacon to store bought cinnamon rolls. While this would be a quick fix, I thought a fresh, homemade roll would be so much better, so I combined the bacon idea with the recipe found here and I cannot wait to try these. My mouth is watering just thinking about it. I may just have to head to the kitchen and warm up the oven as soon as I finish this post.
UPDATE: 4/8/12 I finally tried these today. I made a few tweaks to the original directions which are noted below. I also used some leftover strawberry cream cheese icing to top these off. I found these to be pretty darn good. I have to admit that the strawberry icing overpowered the cinnamon flavor a bit, but they were still very yummy and I will definitely make these again.
For the Filling
4 Tbsp Butter, softened
1 Cup Brown Sugar
3 Tsp Cinnamon
For the Roll
4 Tbsp Butter, softened
1 Tsp Salt
4 Tsp Baking Powder
2 Tbsp Sugar
2 Cups Flour
3/4 Cup Milk
Preheat oven to 400 degrees
For the Filling:
- Combine softened butter, brown sugar and cinnamon in a small bowl to form a crumbly. The original recipe calls for the mixture to be put in the fridge for later, however, I feel it would be much easier to spread if left aside on the counter.
For the Rolls:
- In a large bowl, combine flour, sugar, baking powder and salt.
- Cut in softened butter
- Stir in milk to form a soft dough
Roll the dough on a lightly floured surface into a 1/4 inch thick rectangle and spread the previously made filling onto the rolled out dough.
Spread the previously made filling onto the rolled out dough.
I put the dough aside at this point and cooked my bacon. I was hoping by doing so and by immediately laying the bacon across the dough that it wouldn’t get too firm to be rolled. It did get crispy really quickly but I was still able to roll my dough nicely.
I only partially cooked my bacon as shown below. I wanted it to be crispy but I didn’t want it to overcook in the oven.
Line the dough with cooked bacon.
Although the recipe does state to roll up the dough into a long rectangle, I found that it was not very easy to try and roll the whole thing with the bacon, so I sliced my dough in between each strip of bacon and rolled each one individually.
Originally recipe directions call for the rolls to be baked for 20-25 minutes at 400 degrees. I baked mine for only 15 minutes and they were done.
Posted by Candles And Stuff on March 31, 2012
2 cups Bisquick
2/3 cup milk
4 tablespoons melted butter
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup + 2 tablespoons powdered sugar
2 tablespoons milk
2 tablespoons melted butter
A pinch of salt
1/2 teaspoon maple extract
1 tablespoon strongly brewed coffee
Preheat oven to 400°F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside.In a small bowl, mix together the brown sugar and cinnamon and set aside.Mix Bisquick and milk together with a wooden spoon until dough comes together, then turn dough onto a floured surface and knead for about 3-4 minutes.
Roll dough into a large rectangle, 1/4-inch thick, and brush with melted butter. Sprinkle about 3/4 cup of the brown sugar mixture over the dough; sprinkle the remaining brown sugar mixture in the bottom of each muffin cup well.
Roll dough, jelly roll fashion, tucking in the ends so that the brown sugar stays inside; slice into 12 biscuits. Place cut-side down in muffin cups on top of the brown sugar. Bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean. Turn out of the pan onto waxed paper immediately.
For the icing, mix together all the ingredients with a whisk until icing comes together. It should be thick, but too thick to pour. Depending on the consistency you want, you may want to add a tablespoon more or less of powdered sugar. Drizzle over the cinnamon rolls and serve warm.
Makes 12 pinwheels.
I would like to thank Baker Girl
from the bottom of my heart for posting this scrumptious looking recipe. This is definitely near the top of my try it list!
Posted by Candles And Stuff on March 26, 2012