Pumpkin cupcakes with peppermint frosting. A weird combination, but surprisingly delicious!
Being away for a while makes me feel like I just started blogging. I need to be familiarized with the new template all over again now that there has been some changes. I also need to update some of my recipes because I discovered some have been altered and some photos have been deleted. What a nice welcome back! So, I have to check all my posts just to make sure. I’m not finished going through all of them yet, so I will be doing that the next few days or so. For now, here’s a recipe that I’m sure you’ll like. I call it Peppermint Wonderland frosting. Make it and you’ll know why.
Hello! I hope everyone is having a good day. I thought I share some of my very own icing or frosting recipes while I had a chance to make it yesterday (for my son’s birthday cake). Here’s one of them. A silky smooth filling or frosting you can use for your favorite cake and cupcakes. Delicious!
It’s blurry! 😦 Sorry about that!
Look at how smooth it is! It like whipped egg whites.
I always try to add healthier ingredients in my recipes as much as possible. So, I opted for unsweetened, low-fat yogurt instead of sour cream. I like the taste of condensed milk, so I used it instead of the powdered sugar. The result is silky, smooth icing. My family loved it.
1 1/2 lb. Philadelphia cream cheese or Neufchatel cream cheese at room temperature (see notes)*
2 tablespoons unsalted butter at room temperature ( a must)
1/2 cup condensed milk
3 oz. organic unsweetened, low-fat Wegman’s plain yogurt
1 teaspoon Wilton’s clear vanilla extract
In a stand mixer with a paddle attachment, cream butter and cream cheese or Neufchatel at medium speed (#3) until smooth and free of lumps, stopping to scrape the sides and bottom of the bowl from time to time.
Add the rest of the ingredients and gradually beat in low to medium speed until silky smooth about 2 minutes. Done.
You have a delicious icing for your cake. How is that for easy! 🙂
For easier mixing and silky smooth icing, always leave the cream cheese and butter at room temperature; 30 minutes to two hours for cream cheese (depending on the quantity) and overnight for butter.
You can add more butter if you want a buttery mixture, but you have to make the necessary adjustment(s) consistency wise.
The consistency of the yogurt I used here is slightly thicker than most yogurt, so make the necessary adjustment(s) if you are using a different brand.
For firmer consistency, refrigerate the cream cheese mixture for at least 1 hour. Beat for 1-2 minutes before using.
You do have an option of using a Greek cream cheese by Green Mountain Farms (a combination of Greek yogurt and low-fat cream cheese) to make it even healthier. I will be using this from now on in recipes that call for cream cheese. See photo below.
Here’s the cake and the Triple Chocolate Cake Bites that my son requested for his birthday. Recipe for the Triple Chocolate Cake Bites coming soon. 🙂
Update: One of the Bumble Bee Triple Chocolate bites I made for my son’s birthday.
Come closer 🙂 Drooling mode. Wanna bite?
That is all for now. See you next time. If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and provide a link back to source if you plan to use or share any of my recipes. Thank you and have a lovely day. 🙂