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. 🙂
Aah…cupcakes! Who doesn’t want cupcakes? Everyone loves cupcakes, especially my children. If they find out I’m baking cupcakes, they are like sharks circling around their prey. They would never leave the kitchen. They always ask how long they have to wait before they can eat one.
As a mother, you always want what’s best for your children. I used to buy cupcakes at a local grocery store, but it was too sweet for my taste and I really don’t want to give my children something with too much sugar. Also, I found out that their buttercream frosting is made with lard. So, I decided to make my own cupcakes.
However, like most children, eating vegetables is like taking nasty medicine. They don’t like it! I wanted to introduce sweet potatoes to my children for the Beta-carotene and fiber. I tried giving them sweet potato fries, but they didn’t like it. It was such a waste. Last fall, I baked sweet potato cupcakes and had them try one (didn’t say what’s in it). I heard nothing but “hmm… yummy”. One was not enough. They were sold. I was grinning from ear to ear. 🙂
- 3/4 cup cooked and mashed sweet potato
- 1 cup firmly packed dark brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1/2 tablespoon cinnamon
- 2/3 cup orange juice
- 2/3 cup buttermilk
- 2 tablespoon grated orange peel
- 1/4 cup + 3 tablespoons butter, softened
- 2 eggs at room temperature
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 325 degrees.
- Sift and whisk flour, baking soda, and salt in a bowl. Set aside.
- Combine buttermilk, vanilla extract and orange juice in a separate bowl.
- In a stand mixer, creamed the butter and brown sugar in medium speed until light and fluffy.
- Turn the speed to LOW and add eggs one at a time. Beat after each addition. Add cinnamon, maple syrup, and orange peel, and beat until well combined.
- Alternating, add the flour and buttermilk mixture a little at a time . Beat until just combined, scraping the sides and bottom of the bowl as needed. Beat until smooth about 2 minutes.
- Fill cupcake liners 2/3 full of the batter. Bake about 17-19 minutes or until toothpick inserted in the center comes out clean.
*Note: Due to variations in ALL ovens, cooking time and/or temperature may require adjustment.
Orange Spice Frosting
- 1 packet of Duncan Hines Orange Creme frosting mix
- 3/4 lb. Philadelphia cream cheese
- 1/2 stick butter, softened
- 2 tablespoons cinnamon
- 1 & 2/3 cups powdered sugar (adjust according to your taste)
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Beat the cream cheese until smooth.
- Add the butter and beat until creamy.
- Turn off the mixer and scrape the sides and bottom of the bowl.
- Add the Orange Creme frosting mix, powdered sugar, vanilla, cinnamon, and cream. Beat in low speed until the powdered sugar is just combined. Gradually, increase the speed to high and beat until smooth and fluffy about 2 minutes, stopping and scraping the bowl as needed.
- Frost the cupcakes with the prepared frosting.
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