Chantilly Frosting #2 {Recipe}

I decided to try and make a simpler version of the chantilly frosting I attempted in a past post. In this one you can taste the evaporated milk a little more but it uses a lot less ingredients and works just as well. I like it with the devil's food or a banana cake.

This recipe will frost a 9x13 cake or two 9" round cakes.

Ingredients:
1 1/2 sticks melted salted butter (3/4 cup)
1 C. brown sugar
1 egg yolk
5 T flour
5 oz. can of evaporated milk

Directions:
1)In a double boiler combine the evaporated milk and flour stirring constantly until you have a thick paste.
2)Whisk in the rest of the ingredients and stir and cook until you have a nice thick consistency, about 5 minutes.
3)Remove from heat and allow to cool before using to frost.

 

Flour Frosting {Recipe and Review}

Looks normal enough right? Well in my constant search of a frosting that isn't too sweet and can hold up to piping I decided to try this recipe out and fell in love. I found it over at The Girl Who Ate Everything. It's frosting that you make on the stove and the not so secret ingredient...FLOUR. It's a little more complex to make this frosting than just mixing together some powdered sugar and butter though so here goes.

Flour Frosting Recipe
*this recipe will frost 2 dozen cupcakes
Ingredients:
5 Tbs Flour
1 Cup milk (in my opinion, the fattier the better)
1 Cup butter (2 sticks)
1 Cup granulated sugar (not powdered)
1 tsp vanilla extract

Directions:
1)In a small saucepan, whisk together flour and milk on medium heated stove until you get a brownie batter like texture.
2)Remove from heat and allow it to cool to room temperature.
3)In a separate bowl, cream together butter and sugar.
4)Once flour mixture is cooled, stir in vanilla.
5) Beat together flour and butter mixtures until it gets to a whipped cream texture. Be sure the flour mixture is completely cooled before combining or your butter will start to melt and it just won't work.

The result is a light, buttery, not too sweet frosting that holds up pretty darn well. So far I've used it for my Neapolitan Cupcakes (with a little extra vanilla), and some Army Chocolate Cupcakes and it's wonderful! I think I will be using in on some Red Velvet cupcakes tonight too!

It's a Boy cupcakes and White Chocolate Frosting Tutorial

Cupcakes for another Boy Baby Shower!

Since these toppers were made with white chocolate dipped Oreo cookie bark I decided to try out a white chocolate frosting. The name is a little deceiving because there is no actual white chocolate in this frosting. However it is white chocolate flavored with the help of the secret ingredient...shhhh this secret ingredient does all the work for me and get people guessing how I did it. It also keeps the frosting nice and light and creamy but thick enough to not melt right off like a whipped cream frosting. So, what is it?

It's white chocolate flavored instant pudding! It helps me end up with a nice creamy texture that isn't too sweet.

White Chocolate Frosting
Ingredients:
-1 box (1 oz.) Jello white chocolate instant pudding
-2 C. heavy whipping cream
-1 C. powdered sugar

Directions:
1) whip together the pudding and whipping cream until nice and thick with an electric mixer (5-7 minutes)
2)add in powdered sugar and whip for another 2-3 minutes making sure the sugar is well incorporated.
3)do a quick taste test (WARNING: after this step you may need to make an extra batch)

Yield: This will frost about a dozen standard sized cupcakes if you are going to pipe it on, 2 dozen if you just want to spread it on.

Note: For the cupcakes above, I doubled the recipe and added some blue food coloring paste to half of the frosting and topped some semi-homemade Devil's Food Cupcakes.

Almost Zippy's Chantilly Frosting

Growing up in Hawaii one of my favorite desserts is Chantilly cake from Zippy's Napoleon Bakery! With a father who was in the military, I wasn't able to live in Hawaii for my entire childhood. But every time we went home to visit one of the first things I'd want to do is to go and eat some Chantilly cake from Zippy's. The beach was great but I really just wanted some cake!
The reason the cake is so good is because of the frosting, it's a lot like German chocolate frosting but tastes almost like buttery caramel, it's really hard to describe which is why it has been just as difficult to duplicate. But I think I've pretty much figured it out! So here it is, I hope those who have moved from the islands can satisfy your Chantilly cake cravings and those who have never tasted it can now have something new to crave with this recipe.

**I came up with a much easier recipe here.

This will make enough frosting to frost a 9x13 cake or two 8" layers. The consistency doesn't work too well for cupcakes.

Ingredients:
-1 C. fully fatted evaporated milk
-1 C. white sugar
-1/2 C. brown sugar
-1 t. cornstarch
-3 egg yolks, beaten
-1/2 C. butter
-1 t. vanilla extract

optional:
-1 C. chopped macadamia nuts

Directions:
1) Combine milk, sugar, cornstarch, egg yolks, butter, and vanilla in the top portion of a double boiler. (or in a metal bowl placed over a saucepan of boiling water).
2) Cook mixture over a medium heat until it is thick, about 12 minutes. Stir it constantly to keep from clumping and the eggs from scrambling.
3) Remove from heat.
4) Add nuts if you desire.
5) Stir occasionally until it is thick enough to spread.

Enjoy! And for those of you who have tasted Zippy's Chantilly cake I'd love to hear what you think, am I close?

**I came up with a much easier recipe here.

Vanilla Maple Cinnamon Frosting

This is super simple and super yummy to make! How can something be yummy to make you ask?  Just combine the following ingredients and lick your fingers as you go!

Ingredients:

• 8 oz. tub of whipped cream
• 3.4 oz. of French Vanilla instant pudding mix
• 1/4 cup milk
• 1 tsp ground cinnamon
• 2 Tbsp maple syrup

This will frost about 15 cupcakes.

French Vanilla Cream Cheese Frosting

Photographed above is a Banana cupcake with French Vanilla Cream Cheese Frosting and a pineapple garnish.

This frosting is so yummy and simple. It is only 3 ingredients and is enough to frost about 26 cupcakes. Just mix a 3.4 oz package of french vanilla pudding mix with an 8 oz. tub of whipped cream and combine that with an 8 oz. package of softened cream cheese. That's it! It has a nice thick texture and an almost buttery flavor to it.

Semi-homemade Red Velvet with Cream Cheese Frosting

This recipe is brought to you in part by the Red Velvet Cake Craving. To find out about the time I was craving red velvet cake check out the link that resulted in the creation of this recipe.

Cake Ingredients:

• 1 box Red Velvet cake mix
• 1 cup sour cream
• 1 cup vegetable oil
• 1 package chocolate fudge pudding (3.9oz)
• 1/2 cup water
• 4 eggs

Combine all the ingredients and bake at 350 degree oven. For cupcakes 20 minutes. For two round cake pans bake for 30 minutes. Be sure to let the cake completely cool before frosting. This cake is super moist, I love to refrigerate it for a little while before eating it and to let everything set.

Cream Cheese Frosting:

• 1 8oz. package cream cheese
• 3 sticks of butter
• 1 cup powdered sugar
• 1 8oz. tub of cool whip

Cream everything together for a nice and creamy cream cheese frosting. When making a cake I like to half the frosting before adding the cool whip and add 3/4 of the container to the filling and the last 1/4 of the cool whip to the frosting to be used to cover the rest of the cake.

**Update: This Red Velvet recipe tastes even BETTER (can't believe it's even possible) with Flour Frosting** 

Strawberry Buttercream Frosting

I'm not sure which I like more strawberry whipped cream frosting or this strawberry buttercream frosting. I love the slightly buttery flavor of this frosting. It goes great with chocolate cake or even a guava cake.

Ingredients:

~1/4 C. shortening

~1/4 C. butter

~1 tsp. vanilla extract

~2 C. powdered sugar (sifted)

~1/2 C. chopped strawberries

Directions:

Blend together all ingredient but the strawberries. After blended well, fold in the strawberries.

Whipped Cookies and Cream Frosting

Tastes just like Cookies and Cream ice cream. I have a sister who does not like chocolate or Oreo cookies, but won't hesitate to eat this Frosting straight from the piping bag if I let her!

Ingredients:
~6-9 Oreo cookies
~2 Cup Heavy Whipping Cream
~3/4 Cup powdered sugar

Directions
First crush around 5-6 Oreo cookies in a food processor (make sure they are finely crushed if you will be using a piping bag to be sure no cookies get stuck in the tip while piping). Beat heavy whipping cream and sifted powdered sugar until stiff. Once you have a nice stiff whipped cream, fold in crushed cookies. So simple and so yummy, I love it!

Peanut Butter Frosting

In my opinion, peanut butter is one of the greatest things on the planet!! If left to it, I could eat it right out of the jar. In a peanut butter and jelly sandwich, my peanut butter to jelly ratio is 3 to 1; and my favorite snack is some peanut butter with some apples on the side! That being said, I love peanut butter frosting. In high school I learned from one of my baking mentors a great and simple way to make peanut butter frosting. All you do is mix about a cup of creamy peanut butter to a container of store bought vanilla or cream cheese frosting! That was my go to peanut butter frosting for cake, but for a cupcake, it just seemed too thick for my liking.
And so I came up with this frosting that I absolutely love! I love it not only because it isn't so thick, but it practically melts in your mouth and is sweet and buttery, but still tastes like peanut butter all at the same time!
It is very simple to make too. Just cream the ingredients together:

Chocolate Cupcakes with Peanut Butter Frosting

So, if you are anything like me, you'd agree that chocolate and peanut butter are just one of those combinations that is just too good to pass up. These cupcakes are mouth-watering good! In fact my mouth is watering right now just thinking about them! Made with the moistest Devil's Food cupcake recipes ever and topped with a light and buttery peanut butter frosting, these cupcakes practically melt in your mouth!

Strawberry Whipped Cream Frosting

  Now doesn't just the name of this frosting alone make your mouth water? Think strawberries dipped in whipped cream; that is exactly what this frosting taste like. In fact that is pretty much exactly what this frosting is!

A tip to be sure that your frosting it at a nice firm consistency is to just put that hand mixer to work! Just be patient and keep beating the frosting until it gets nice and stiff. If you stop too soon, when you pipe the frosting you will end up with a frosting blob that can't hold it's shape.

What would you eat this frosting with?