Making the Frosting:
Start with your butter. Allow it to sit out at room temperature for about 10 minutes, but it should still be cool. (I doubled my recipe so that I could frost all of my cupcakes, so all of the ingredients in the pictures will be doubled.)
Slightly blend the butter. It will get all caught up in the mixers, but that's ok.
Add your cream cheese directly from the refrigerator and blend it with the cream cheese.
Add vanilla extract.
Slowly add your powdered sugar and blend on low speed until combined. Increase to medium speed and beat until fluffy.
Slowly add the heavy cream, a little at a time. Don't add too much or else the frosting will not stiffen and will slide out of place on the cupcake.
Your frosting will look nice and creamy.
Now comes the fun part: making it colorful! To make the Tiffany blue color, you will need green and blue food coloring.
For my doubled recipe, I used 35 drops of blue food coloring and 10 drops of green food coloring. If you are preparing only one batch, you should start with about 17 drops of blue and 5 drops of green. Add your coloring and then decide if you think it is dark enough. Add more drops as needed.
Vanilla Cream Cheese Frosting Recipe
Ingredients:
-1/2 cup (1 stick) butter (sit at room temperature for 10 minutes)
-8 oz. cream cheese (directly from fridge)
-1 teaspoon of vanilla extract
-4 cups powdered sugar
-1 to 4 Tablespoons of whipping cream
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.) Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
How to Make the Bows :
**I made the bows the night before decorating the cupcakes. They will need to sit over night in order to harden and keep their shape.**
You will need a package of white fondant (you can find this at Walmart or at a big craft store such as Michael's or A.C. Moore), a rolling pin, a pizza cutter, and a ruler or other straight edge.
Begin by cutting off a piece of fondant.
Roll the fondant out flat. Don't make it too thin. You don't want it to break when you start bending it.
Using a pizza cutter, I cut the fondant into strips that measured 1/2" x 4"
Start with your strip laying flat on your work surface.
Rub a dab of water in the middle of your strip (this will be the glue to hold the fondant in place). Fold both ends to the middle and slightly push the ends in the middle to secure them to where you rubbed the water.
Cut a small strip of fondant to lay over the seam in the middle of the bow. Rub water to secure this in place as well.
Tah Dah!
Let the bows sit overnight in order to harden.
Putting It All Together:
I used the Wilton brand Dessert Decorator Pro to pipe on my frosting with the Open Star (Wilton 1M) tip.
Start at the outer edge of your cupcake and work your way to the middle.
Place one of your hardened bows on top of your cupcake.
No comments:
Post a Comment