Cara Cara Vanilla Frosting

Ingredients:
2 cups sugar
1/2 cup cara cara orange juice
4 egg whites
1 tablespoon vanilla
pinch salt
zest of two cara cara oranges
food coloring, if desired

Directions:
In a medium saucepan, bring sugar, vanilla, zest and juice to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you strain a continuous stream of the molten syrup into the egg whites. Add the food dye. Beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cake/cupcakes.

My thoughts:

An creamsicle meets marshmallow fluff frosting.

How to Make Italian Meringue Buttercream

When choosing between Swiss and Italian Meringue Buttercreams, the latter is definitely the one I prefer. Although it contains the same ingredients, Italian Meringue Buttercream is more airy and light than Swiss, which is the way I like a frosting to be.Unfortunately, I think a lot of people are afraid of this recipe because it involves cooking sugar syrup. But you shouldn't be! It's not that

How to Make Swiss Meringue Buttercream

I receive A LOT of emails and comments about buttercream. I try to respond to them as thoroughly and promptly as I can, but sometimes I just don't have the time to do so, and that makes me feel bad. Like, really really bad. So, what I decided to do was start a bit of a "how to" series on making different kinds of buttercream. I want to be able to address any questions that you guys may have,

Oolong Cupcakes with Lavender Frosting

Ingredients:
for the cupcake:
1 cup flour
1/2 cup light brown sugar
2/3 cup milk
1/4 cup canola oil
1 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg, at room temperature
2 bags Tazo Ti Kwan Yin (oolong) tea


for the frosting:
1 cup sugar
1/4 cup water
2 egg whites
1 1/2 to 2 tablespoons culinary grade lavender
pinch salt
food dye (optional)

Directions:
For the cupcakes:
Bring the milk and tea to a boil. Remove from heat and allow to cool to room temperature. Discard the tea bags after thoroughly squeezing out all the milk back into the pan. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. Place all of the ingredients in a large bowl and mix until well combined. The batter will be rather thin, so don't be alarmed. Fill each well 2/3 of the way full. Bake about 15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing.


For the frosting:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, lavender and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally. Whisk the mixture through a fine sieve into a heat safe measuring cup and discard the lavender. Keep the mixer running (to be safe use a stand mixer or a friend to complete this next step) and pour a continuous stream of molten syrup into the egg whites. Continue to beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes.

My thoughts:

Recently I was approached by Tazo to develop some new recipes using their tea. It is actually quite fun, I got a big box of various teas to play around with and once a week for three weeks I will be sent a mystery ingredient to use in the recipe as well. I was excited for the challenge, after 6 plus years and nearly 1,100 original recipes, sometimes a culinary puzzle is welcome. This week it was culinary lavender. I haven't made anything with lavender before so that was an interesting twist.

I had lots of ideas but I decided to go classic and make some cupcakes. Who doesn't love cupcakes? No one I would like to know. These cupcakes are more for grown ups than the little ones I think, they are subtly flavored and not overly sweet. The cupcakes themselves taste like milky tea and are quite light textured. I love how the fluffy lavender frosting turned out, that is one of my favorite types of frosting to make and as I hoped, the lavender flavor was strong but not overpowering. I did add a little dye to the icing, something I don't always do but I was worried the icing might look grey or a little "off" left unadulterated. I also made a bit too much frosting so if you double the cupcake recipe, I think you could use this same frosting recipe without alteration and have enough to frost all of the cupcakes, it is just a tricky recipe to scale down any further than I did.

It was a Dark & Stormy Night Frosting

Ingredients:
1 cup sugar
1/4 cup dark rum (Goslings)
2 egg whites
3 inch knob ginger, sliced
pinch salt


Directions:
In a medium saucepan, bring sugar, ginger slices and rum to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (for best results you need a stand mixer or a friend to complete this next step) while you strain a continuous stream of the molten syrup into the egg whites. Add the food dye. Beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cake.

My thoughts:

Perfect frosting for dark & stormy cupcakes. Or chocolate, rum or vanilla cake. Or eat it from a spoon.

Ethereal Lemon Frosting

Ingredients:
2 cups sugar
1/2 cup lemon juice
4 egg whites
pinch salt
zest one lemon

yellow food coloring, if desired

Directions:
In a medium saucepan, bring sugar, zest and lemon juice to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you strain a continuous stream of the molten syrup into the egg whites. Add the food dye. Beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cake.

My thoughts:

I love this frosting! Citrus is at its peak during the winter and I love taking advantage of that and making some really citrus packed recipes. This frosting is light and fluffy-almost marshmallowy- but has a strong, true lemon flavor. Sort of like a lemon meringue pie in frosting form. It is perfect on lemon cupcakes or even plain vanilla.

Blueberry Vanilla Bean Frosting

Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
2/3 cup blueberries
1 vanilla bean, split length wise
pinch salt

Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, vanilla bean blueberries and water to a boil, stirring occasionally, mashing the berries a bit with the back of your spoon. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally.




Whisk the mixture through a fine sieve into a heat safe measuring cup and discard the blueberries. Keep the mixer running (to be safe use a stand mixer or a friend to complete this next step) and pour a continuous stream of molten syrup into the egg whites. Continue to beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.

My thoughts:

The best word to describe this frosting is ethereal. It has an incredibly light and smooth texture and is infused with blueberries and vanilla. So good and perfect for summer.

Roux Frosting

Ingredients:
1/2 cup milk
1/2 cup butter
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla paste
1/8 teaspoon salt

Directions:
In a small saucepan, whisk together the flour, salt and milk. Cook until thickened (it should sort of look like a smooth paste), remove from heat. Cool slightly. Cream together the butter, vanilla paste and sugar. Slowly add the milk mixture. Beat until it is creamy and smooth. It will take longer than you'd think. Frost on cooled cupcakes or cake.

My thoughts:

If you've never tried a roux or hot milk icing you are missing out. It doesn't taste floury just buttery and the texture is fluffy and very smooth. Not to mention how much easier it is than making a meringue buttercream. If you don't like American buttercream but want an easy, buttery icing, this is the recipe for you. Try it on Can't Beet Red Velvet Cupcakes.

Tangerine Frosting with Candied Tangerine Slices

Ingredients:
1 1/4 cup sugar
1/4 cup water
2 tablespoons tangerine juice
2 egg whites
1 tangerine cut into thin slices
pinch salt

Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, tangerine and water to a boil, stirring occasionally.



Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Strain out the tangerine slices (and zest). Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continuous stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Allow the tangerine slices to cool and harden on a wire rack. Frost cooled cupcakes, top with tangerine slices.

*If your icing isn't very orange, you can add a drop or two of food coloring to help it along.

My thoughts:

I love this icing because it bursting with tangerine flavor. I also love it because while you make the syrup for the icing you are also candying the tangerine slices for the garnish. The slices help flavor the syrup and give it a faint orange tint. Tangerines also candy well, the skin is relatively thin and the pith is less bitter than other citrus fruits. Great on tangerine cupcakes.

Toasted Marshmallow Frosting

Ingredients:
1/4 oz. unflavored powdered gelatin
1/4 cup cold water
1 cup sugar
1/3 cup corn syrup
1/8 cup water
1/4 teaspoon salt
1 tablespoon vanilla paste


Directions:

In a large bowl, sprinkle gelatin over 1/4 cup cold water. Allow to seep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/8 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and vanilla and beat for 12 minutes. Quickly spread on one dozen cooled cupcakes. Allow to set (about 15 minutes) then brown with a small torch, or in the broiler. Be careful!

Spring this recipe!

My thoughts:

This is a really marshmallow-y icing. In fact, it basically sets up into an actual marshmallow after a day or so, which you need if you are going to toast it, although it is just as tasty untoasted. If you want a lighter more traditional marshmallow frosting, try this fluffy white icing, just don't try and toast it. However, I don't want this recipe's extreme marshmallowness to put you off, it makes a great frosting, just know that the longer it sits the more set up it becomes.

Vanilla Cream Cheese Frosting

Ingredients:
8 oz cream cheese, softened
1 1/2 cups confectioners sugar
2 teaspoons vanilla
food coloring

Directions:
In a large bowl, beat together the vanilla, cream cheese, food dye and confectioners sugar until smooth. Add more confectioners sugar in 2 tablespoon increments if you want or need a stiffer or sweeter frosting.

My thoughts:

A basic vanilla cream cheese frosting.

Vanilla Chocolate Swirl Frosting

Ingredients:
8 oz cream cheese, softened
1 1/2 cup confectioners sugar
2 teaspoons vanilla paste
1/8 cup cocoa

Directions:
In a large bowl, beat together the vanilla paste (or extract)cream cheese and confectioners sugar until smooth. Frost 12 cupcakes. Add the cocoa to the remaining icing (there should be about 1/4 left) and beat until smooth. Dip a toothpick into the chocolate frosting, thoroughly coating it. Use the toothpick to swirl the chocolate into the vanilla frosting.

My thoughts:

A subtle swirled icing. More than enough to ice 12 cupcakes or a single layer cake.

Blackberry Cream Cheese Frosting

Ingredients:
4 oz cream cheese, at room temperature
1 1/2 cups confectioners' sugar
3 tablespoons blackberry juice (made from pressing and sieving 3-4 fresh blackberries)

Directions:
In a large bowl, beat together all ingredients until well blended. Frost on cooled cupcakes or cake.

My thoughts:

This a perfect sweet-tart icing for a summer cupcake or cake. Great blackberry flavor.

Cinnamon Cream Cheese Frosting

Ingredients:
4 oz cream cheese, softened
1 1/4 cup confectioners sugar
1 1/2 teaspoons cinnamon

Directions:
Beat all ingredients until smooth. Spread on cooled cupcakes or cake.

My thoughts:

Tasty, simple icing that is great on spice cake.


Quick tip: if it is very hot weather, keep the frosting refrigerated until you are almost ready to serve, then ice the cupcakes.

Lemon-Thyme Frosting

Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
5 sprigs thyme
1/2 teaspoon lemon juice
zest of one lemon
pinch salt

Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, thyme, zest and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Strain and discard the zest and thyme. Keep the mixer running (you need a stand mixer or a friend to complete this next step safely) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding lemon juice after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.

My thoughts:

A lemon and thyme infused satiny fluffy icing. Boiling the thyme, lemon and sugar together really infuses the icing with a true to life flavor that would be hard to replicate in other forms of icing. I'd almost call this frosting sophisticated, the kids might like it but it definitely has a grown up vibe. I used it to frost cupcakes, but I think it would also be good on an old-fashioned layer cake. My husband thinks it is so good, he's been sneaking spoonfuls of the leftovers and eating it straight out of the bowl.

Derby Frosting

Ingredients:
4 oz cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon bourbon
3 drops peppermint extract
food coloring, optional

Directions:
In a large bowl, beat together all ingredients until well blended. Frost on cooled cupcakes or cake.

My thoughts:

Perfect on Mint Julep Cupcakes.

Chocolate Cream Cheese Frosting (enough for a layer cake)

Ingredients:
3 cups confectioners' sugar
8 oz block cream cheese, at room temperature
4 oz unsweetened baking chocolate
2 tablespoons butter


Directions:

In a small saucepan, melt butter and chocolate together, whisking occasionally. Pour into a medium sized mixing bowl and allow to cool. Add cream cheese and mix thoroughly together. Add sugar and mix until well blended and spreadable. Add additional sugar if the mixture is too thin or runny. Spread on cooled cake.

My thoughts:

This frosting combines two of my favorite foods: chocolate and cream cheese. Since it isn't a cooked icing, I actually used the "1/3 less fat" cream cheese (this is sometimes labeled as "neufch�tel" and is sold in the same bricks as regular cream cheese) and didn't notice much of a difference in taste and no difference at all in the texture. Great on my vanilla bean layer cake.

Key Lime Cream Cheese Frosting

Ingredients:
4 oz cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1 tablespoon key lime juice
food coloring, optional

Directions:
In a large bowl, beat together all ingredients until well blended. Frost on cooled cupcakes or cake.

Yield:
icing for about 12 cupcakes or a single layer cake.

My thoughts:

I still find a few things about key limes amazing. The first thing is that they have become really easy to find in the last couple of years. Secondly, even here in Maryland, far from any place they could possibly grow, they are often cheaper than regular limes. finally, they produce a lot of juice. I got a whole tablespoon of juice from a lime the size of a quarter. This icing has the whole sweet-tart thing going. It's good with other citrus flavors or paired with something more tropical like mango or pineapple. It would probably be good on vanilla or chocolate cupcakes/cake as well.

Green Fairy Icing

Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
1 tablespoon absinthe
2 drops green food dye
pinch salt

Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding absinthe and food dye after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.

My thoughts:

Absinthe is frequently referred to as the "green fairy" and this fluffy green icing laced with absinthe is worthy of the name; it's almost ethereal.

Fluffy Rhubarb Frosting

Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
1 stalk rhubarb, chopped*

1/2 teaspoon vanilla
pinch salt

Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, rhubarb and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Strain and discard the rhubarb. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.

*If your rhubarb isn't very red, you can add a drop or two of red food coloring to color the icing if you'd like pink frosting. Very red rhubarb will yield pink frosting without dye.

Yield: enough frosting to generously frost one single layer cake or 12 cupcakes

My thoughts:

This recipe seems daunting; egg whites and a simple syrup combine to make a superbly fluffy, delicious and beautiful frosting but it is actually quite easy, especially if you have a stand mixer. The rhubarb flavor is subtle, but very much a part of the frosting. I got the idea from making rhubarb soda last year which also uses a rhubarb flavored simple syrup. I couldn't see why using flavored syrup in my favorite marshmallow-y icing recipe wouldn't work so I did some experimentation and it was fine. Just make sure to thoroughly strain out the rhubarb using a fine mesh strainer and work quickly. I bet it would work with other flavored simple syrups as well. Great on Baby Loves Rhubarb Cupcakes.