Valentine’s Day: An Excuse to Make Frosting
I’m not sure where the week has gone…it probably doesn’t help I’ve had evening rehearsals with Alexandria Choral Society, Alexandria Symphony Orchestra AND Virginia Bronze Handbell Ensamble. I can confidently say our concerts (yes, TWO) this weekend will be outstanding. Debuting the beautiful piece Maestro Kluge (of ASO) has composed…it is spectacular. Just beautiful.
Now if I can only concentrate on the choral cues instead of watching the handbell ringers. And violins. It’s extremely hard.
There are still a few tickets left if you’re interested!
Stu is flying solo, so if you need a date…
Did I mention there will be hand bells?
My view from the risers
OK, on to more Valentine’s loveliness…
Our paper hearts put us in the mood for something sweet. And heart shaped.
When I saw the sprinkles in the dollar bin at Target, I got a hankerin’ for cake.
Then the heart-shaped molds? Well, they sealed the deal…just what we needed to celebrate this super important holiday that until a two years ago I refused to acknowledge.
It doesn’t help that I keep all the ingredients on had at all times. For a cake emergency. Butter, flour, powdered sugar, cocoa….
All I said to Ethan was “Want to make some chocolate…” and his answer was a confident “YES! YES MAMA!” running into the kitchen to grab his “blue stool”.
He is my son.
I didn’t even get to tell him the part about finding THE best damn frosting recipe. Or icing…whatever you want to call it. The stuff you put on cake.
I did this “frosting challenge” a while back when I tried several recipes, deciding swiss meringue was for me.
But after another Pinterest search…
I found it. My favorite cupcake frosting recipe…Georgetown Cupcake’s magical mixture of butter cream AND cream cheese. What do you know, it was posted via Fox News Magazine. (Never would’ve looked there)
Turns out, it is the easiest, most basic recipe possible. Smushing together both cream cheese and buttercream ingredients Four of ‘em, whipped into a frenzy.
Honestly, the article recipe isn’t all that clear, so here it is, plain and simple:
Georgetown Cupcake’s Secret Vanilla Cream Cheese Frosting
- 4 tablespoons unsalted butter
- 4 cups confectioner’s sugar, sifted
- 1/4 teaspoon pure vanilla extract
- 6 ounces cream cheese
Place all these ingredients, softened, in the bowl of your electric mixer and whip whip whip! You can use it right away OR store it in the fridge for 4-5 days (maybe even longer!) I actually leave mine in the mixer bowl with foil on top so I can pop it on the mixer and re-whip without doing any more dishes. Works like a charm.
Try this and tell me it’s not the best cupcake icing ever.
Go ahead. Becha can’t.
Ethan of course doesn’t care about recipes or quality of ingredients. He just wants cake. He thinks anything chocolate I make is amazing.
We used Ina Garten’s chocolate cupcake recipe (only needed about half for our molds) for perfectly moist, deliciousness. If you use silicon molds like us, fill them about 3/4 of the way…don’t want them bubbling over.
We got through about two cakes (among the three of us) and I just threw the rest in a zip lock and the frosting in the fridge—right in the mixing bowl covered with foil. Frosting came right back together two days later when
I we needed another chocolate fix.
We didn’t make enough to give away, these would make sweet little gifts for neighbors and friends. Wrapped in cellophane and ribbon? Little card stock tags tied on?
Nothing says “I Love You” like an three extra pounds gained from eating cake with frosting…or “testing” frosting right out of the mixing bowl.
I may or may not have invented a new dessert called “Frosting Fingers”.