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Most popular frosting recipes
Nutella Frosting, Peanut butter butter cream frosting,
Peppermint Cream frosting, Cream cheese icing for Guinness chocolate cake
Cream cheese frosting for cinnamon rolls (recipe below)
Cream Cheese Frosting for cinnamon rolls recipe
1 stick of butter, softened to room temp
8oz cream cheese, softened to room temp
2-3 cups powdered sugar
1tsp vanilla extract (optional)
1tsp almond extract (optional)
milk if needed
Cream the butter and cream cheese together with an electric mixer,
scrape down the sides, add the extracts, then add the powdered sugar 1/2 cup at a time, mixing well and scraping
down the sides after each addition. More or less of the powdered sugar can be used depending on
Pile it high with a spatula!
Nutella Frosting recipe
1/3 cup butter, soft
1/2 cup Nutella, soft
4 cups powdered sugar
almond milk as needed
Cream the butter and Nutella together, add sugar and almond milk to thin as needed.
Beat on medium speed until it is the consistency you desire.
You may need to refrigerate the frosting for 10-15 minutes before using if it is too soft.
Nutella and butter in bowl together
Nutella frosting on a vanilla cupcake
Cream cheese icing
8 oz cream cheese
1-2 cups confectioners sugar, sifted twice
½ cup heavy cream
Beat heavy cream just until it becomes frothy.
Beat cream cheese in a separate bowl until fluffy then combine with the heavy cream.
Beat together then add confectioners sugar in segments until combined completely.
Peppermint Cream Frosting
1 cup (2 sticks) butter, soft
6 to 8 cups confectioners’ sugar, sifted twice
1/2 cup heavy cream
2 tsp pure peppermint extract
1 tsp vanilla extract
Cream butter in a large mixing bowl, add 4 cups of the sugar and then the cream, peppermint, vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes.)
You may not need all of the sugar.
Chill for about 15 minutes in the refrigerator before using.
Peppermint Ice Cream Cupcakes (recipe here)
with Peppermint cream icing
Fondant pigs sculpted by me.
More fondant cake and cupcake toppers can be found by clicking here
1 cup (2 sticks) unsalted butter, soft
6 to 8 cups confectioners' sugar, sifted twice
1/2 cup cream
2 teaspoons vanilla extract
butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
On medium speed, beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until
the icing is thick enough to be of good spreading consistency.
You may not need to use all of the sugar.
Use and store the icing at room temperature.
Swirl frosting with 1M Wilton tip and place a large, fresh strawberry on top.
Chocolate Olive Oil cupcake with Wilton's vanilla butter cream frosting
It actually tastes like an Oreo cookie in cupcake form!
4 tsp fresh lime juice
1 cup confectioners sugar, sifted
Combine sugar and juice.
Whisk until smooth. Pour glaze all over cake.
Whipped Cream Frosting recipe
2/3 c vegetable shortening
1 stick butter, softened
1 lb icing sugar, sifted
1/4-1/2 c heavy whipping cream
Cream butter and shortening, slowly add sugar. Combine completely.
Slowly add cream, then vanilla.
Beat on high for 5 minutes.
Pineapple cupcake with whipped cream frosting