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Cupcake Frosting Recipes
Cupcake with Peanut Butter Icing
Frosting, also called icing, is a sweet, spreadable or pourable mixture that is used to top cupcakes.  Buttercream, cream cheese, meringue, and whipped cream frosting should have enough body and firmness to hold its shape when piped with a pastry bag or spread with a knife.  Chocolate ganache may be used as a thin glaze or whipped to a firmer spreadable frosting.  Glazes should be drizzled or spooned onto the cupcakes.
RECIPES
White Chocolate Buttercream
Milk Chocolate Frosting
Espresso Buttercream
Peanut Butter Frosting
Chocolate Hazelnut Frosting
Strawberry Whipped Cream Frosting
Chocolate Ganache
White Chocolate Buttercream
(Enough for about 12 cupcakes)

Ingredients:

4 ounces white chocolate, coarsely chopped
1/2 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
1 tablespoon milk
1 cup confectioners’ sugar

Directions:

Melt the chocolate in a microwave or double boiler until smooth.
Remove from the heat and allow to cool slightly.
With an electric mixer, beat the butter and vanilla together until creamy.
Add the milk and cooled chocolate; blend until smooth.
Gradually add the confectioners’ sugar until the icing is smooth and creamy.
Spread the buttercream on the cupcakes.



Milk Chocolate Frosting
(Enough for 12 cupcakes)

Ingredients:

2 ounces milk chocolate, coarsely chopped
3 ounces semi-sweet chocolate, coarsely chopped
2 cups confectioners’ sugar
1/4 cup milk
1/4 cup unsalted butter, room temperature
2 teaspoons vanilla extract
Pinch of salt

Directions:

Melt both chocolates in a microwave or in a bowl over simmering water.       
Stir until completely smooth. Add the confectioners’ sugar, milk, butter, vanilla
and salt. Beat until smooth and creamy.



Espresso Buttercream
(Enough to frost 15 to 20 cupcakes)

Add this frosting to chocolate cupcakes and garnish with chocolate covered
espresso beans.

Ingredients:

10 tablespoons unsalted butter, room temperature
1 tablespoon milk
2 teaspoons instant espresso powder, dissolved in a small amount of hot water
and cooled
3 cups confectioners’ sugar

Directions:

In a mixing bowl, combine the butter, milk, espresso mixture, and half the
confectioners’ sugar. Beat for several minutes until smooth.
Gradually add the remaining sugar to produce a smooth and creamy frosting.



Peanut Butter Frosting
(Enough for 12 to 15 cupcakes)

Ingredients:

1 cup confectioners' sugar
1 cup creamy peanut butter
1 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

Directions:

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl
of an electric mixer. Beat until creamy, scraping down the bowl with a rubber
spatula as you work.



Chocolate Hazelnut Frosting
(Enough for about 12 cupcakes)

Ingredients:

4 ounces dark chocolate, coarsely chopped
1/2 cup Nutella
2 tablespoons coarsely chopped hazelnuts

Directions:

Melt the chocolate in a microwave or double boiler until smooth.
Remove from heat and stir in Nutella. Allow the mixture to cool slightly.
Spoon the mixture into a pastry bag fitted with a star tip.
Pipe the icing on each cupcake. Sprinkle with chopped hazelnuts.



Strawberry Whipped Cream Frosting
(Enough for 12 cupcakes)

You can use this same basic recipe with other fruits as well.
Try pureed raspberries, peaches, mangoes, or apricots.
Push the puree through a sieve to remove small seeds.

Ingredients:

1 cup heavy cream
1/4 to 1/3 cup sugar
6 large strawberries (pureed in a food processor to a thick liquid)

Directions:

Beat the cream and sugar together until soft peaks form.
Add the pureed strawberries and beat until thickened.
Frost cupcakes. Serve immediately or refrigerate.


Chocolate Ganache

To glaze 12 cupcakes, use 6 ounces chocolate and 3/4 cup heavy cream
Chop your chocolate fine and put it in a big stainless steel bowl. 
Heat cream just to a simmer. Remove from heat and pour over the chocolate. 
Let this mixture sit for 2 to 3 minutes. Then, stir the mixture with a whisk slowly
to combine into a rich, shiny emulsion. Don't whisk quickly; you don't want to
create air bubbles. Spread the glaze on the cupcakes with a spoon or dip the
tops of the cupcakes in a bowl of ganache.
Peanut Butter Frosting
 
 
 
 
 
 
 
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RELATED ITEMS
Cupcake with Chocolate Ganache
Ganache is an emulsion of equal parts of chocolate and heavy cream.  Chocolate ganache can be poured as a glaze, chilled and made into a filling, or whipped into a  light frosting.  If you wish to make a frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl and beat with an electric mixer on high for 2 to 3 minutes.  Ganache can be made with dark, milk or white chocolate, but make sure that you use high quality chocolate.
DESSERTS CUPCAKES  >  CUPCAKE FROSTING RECIPES
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ADDING PIZZAZZ
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