The Best Frosting Ever

Once again, I am updating an old post with a new photo.  One that is prettier and more appealing!  This frosting continues to be a favorite and I always get asked for the recipe.  It's light and creamy and not too rich or sweet.  The recipe below makes enough to frost 24 cupcakes in the manner seen in the photo.  I use a large Wilton 1M tip and pastry bag (found at Michaels or Joann) to frost my cupcakes.  It actually makes quick work of it and gives a lovely presentation.  Here is where I learned how to do the swirls and my other favorite design with the 1M tip: the rose.  It's REALLY EASY.  I promise.

More often than not I use 1 tsp. vanilla extract and 1 tsp. almond extract* when making this frosting.  That seems to be the most popular flavor combo.  If you want a brighter white frosting, you'll have to use the clear imitation vanilla.  If you are going to use food coloring, I recommend the gel or paste varieties.  Liquid coloring thins out the frosting too much and you will not like the result.  And, as mentioned below, this frosting is best eaten the day of or at least after no more than 48 hours.  I typically make my cupcakes the day before, keep them in an airtight container, and frost them just before I leave/serve.

March 2010:

This frosting is to die for. It's like whipped cream. You MUST try it!

I've seen it in several places on the internet, so I don't know who came up with it first, but I used the recipe from OurBestBites. The Pioneer Woman also posted one on her Tasty Kitchen blog. They both include photo tutorials that are worth checking out. I recommend the one from Our Best Bites, because they get a better finished product.

This frosting is best eaten within 24-48 hours and does not do well in the fridge or in warm temps (above 80 degrees). Store the cupcakes in an airtight container at room temperature (65-75 degrees F).

Also, you can use any flavoring/extract you want: vanilla, almond, coconut, lemon, etc.


THE BEST FROSTING EVER (makes enough for 24 cupcakes)

1 cup milk
6 Tbsp. flour
1 cup (2 sticks) butter, softened (salted or unsalted)
1 cup granulated sugar (not powdered sugar)
2 tsp. vanilla extract*

In a small saucepan, whisk together flour and milk until there are no lumps. Stirring constantly over medium heat, whisk the mixture until it thickens:

You want it like a very thick pudding.

If you screw up and get lumps (been there, done that), strain the mixture through a sieve, using a rubber spatula to press it through. Don't worry if it gets super thick. It will still work. Pour flour mixture into a bowl and refrigerate until cold (this can take up to 15-20 minutes).

In an electric stand mixer with the whisk attachment, beat butter and sugar for 2 minutes or until light and fluffy. Add flour mixture and vanilla extract. Now beat at a high setting until creamy and sugar is dissolved (this can take anywhere from 2-10 minutes - just test it with your fingers to see if it's still grainy). If it looks goopy and weird, keep beating.

Once frosting is creamy you can add gel or paste food coloring, if desired.

Apple Cinnamon Butter

In many parts of the country (unfortunately not in my neck of the woods) it's the beginning of the beautiful fall season.  Boy do I miss it - the cooler weather, the changing leaves - but just because it's still 100 degrees here in Arizona doesn't mean I can't enjoy the food that signifies autumn! 

I found this little gem of a recipe on Tasty Kitchen and loved it so much I just had to share.  I think it would be a great neighbor gift to go along with a fresh loaf of homemade bread!  A 4 oz. mason jar or small Ziploc container would do the trick.

APPLE CINNAMON BUTTER
from Nancy on Tasty Kitchen

1 cup unsalted butter, softened
1 tsp. ground cinnamon
2 Tbsp. applesauce
2 Tbsp. sugar
3 pinches ground nutmeg

Add all ingredients in a mixing bowl.  Whip on high using the whisk attachment of your mixer (or you can beat with a hand-held mixer).  When done, it should be light and fluffy.

Serve soft right after making or put in a resealable container and store in the refrigerator.

Cranberry Apple Butter

I have never been a fan of apple butter. (I think it's because I've only tried store-bought apple butter and let's be honest - homemade anything is usually better than store-bought.) My brother- and sister-in-law took my daughter and I to The Flying Biscuit Cafe in Sandy Springs, GA, this summer. They serve all of their biscuits with homemade cranberry apple butter. I liked it and thought, "Oh, okay. Apple butter ain't bad."

Fast forward a week and I couldn't get that stuff out of my mind. I was craving it like chocolate and wondering if they sold it by the jar. Lucky for me, an internet search turned up the very recipe that they use in the cafe (thank you, PBS!). I bookmarked it for future use when cranberries came in season again. And here we are!

This year I hope to use my brain and freeze a couple of bags of cranberries so I have them available at other times of the year. Wish me luck.

CRANBERRY APPLE BUTTER
from The Flying Biscuit Cafe

2 cups dark brown sugar
1 cup orange juice (not from concentrate)
1 1/4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 cinnamon stick
2 cups cranberries
10 Granny Smith apples (about 3 lbs.), peeled, cored, and sliced

In a large saucepan, combine sugar, orange juice, and spices. Bring to a simmer over medium heat. Add cranberries and simmer until berries begin to pop. Reduce heat to low and stir in apples. Cook, stirring frequently, until apples are soft; about 45 min - 1 hr. Remove cinnamon stick and either blend mixture with an immersion blender or puree in blender or food processor until smooth.

Let cool and refrigerate. Will keep in fridge for 2-3 weeks.

Or fill clean, hot jars with apple butter to within 1/2-inch of rim, wipe rims clean, and screw on hot lids. Immerse in boiling water bath for 10-15 minutes. Cool for 24 hours. If any lids "pop," refrigerate jars and use within 2-3 weeks. Properly sealed jars will keep at room temp for 18 months - 2 years.

7-Layer Greek Dip

Okay, for all you sugar haters out there (just kidding - who could hate sugar?) here is a healthy and flavorful recipe. I'm borrowing it from, where else?, Our Best Bites. I made it for New Year's Eve and accidentally bought Kalamata olives that were marinated in something spicy (stupid Fry's deli needs to fix their labels) so it had a little kick to it but it was still really good. I made it again this weekend since I still had so many of the ingredients on hand.

You can use store-bought hummus (you'll most likely find it in the deli section as well as the Kalamata olives) or there is a great recipe to make your own here. I've bought Stacy's brand pita chips to serve with it, but crackers are great too.

7-LAYER GREEK DIP
from Our Best Bites

1 (8 oz) pkg. cream cheese, softened (low fat is fine)
1 tsp. dill weed or Greek Seasoning (I actually use about 1/2 - 3/4 tsp. of both)
3 cloves of garlic, minced or pressed
2 tsp. lemon juice
1 1/2 cups hummus
1 cup seeded, diced cucumbers
1 cup seeded, diced tomatoes
1/2 cup chopped Kalamata olives
1/3 cup chopped green onions
1/2 cup crumbled Feta cheese
1/8 - 1/4 cup chopped fresh parsley

With an electric mixer, combine cream cheese with dill and/or Greek seasoning, garlic, and lemon juice. Spread in the bottom of a pie plate or shallow serving dish. Then spread a layer of hummus. Then, in order, sprinkle evenly with cucumbers, tomatoes, olives, onions, Feta*, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, crackers, or fresh veggies.

*I also like to sprinkle some freshly cracked black pepper on top, before the parsley.

Strawberry-Cranberry Jam

I made this jam last year as gifts for extended family. It was my first time making jam and I did okay, but I like the way it turned out better this year. I've adapted the recipe and the flavor seems better.

If this is your first time making jam, Allrecipes has great information here. And read the comments section for even more helpful tips. It's really not that hard, just a little time consuming. But this jam makes it worth it!

Fresh cranberries are not available until fall/winter at which point the price of strawberries is ridiculous. I just bought a 4 lb. bag of whole frozen strawberries at Walmart for $6. I used a little over 3/4 of the bag, I think. Or you can freeze your cranberries now and make the jam in the spring when strawberries are fresh and cheap.

I got four 1-pint jars and five 1/2-pint jars with this recipe, but I had a little left over and I really think you could get 6-7 1-pint jars.

STRAWBERRY-CRANBERRY JAM
adapted from Sparkling Holiday Jam on Allrecipes.com

2 1/2 quarts (10 cups) strawberries, coarsely chopped
1 (12 oz) bag fresh or frozen cranberries, coarsely chopped
2 (1.75 oz) packages powdered fruit pectin
1 tsp. margarine (to prevent the jam from foaming too much)
4 lbs. white sugar

Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.

In a large saucepan combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar and return to a boil. Cook for 1 minute; remove from heat.

Quickly fill jars to within 1/2 inch from top. Wipe rims clean and put on lids. Process in a boiling water bath for 5 minutes. Let cool on the counter for 24 hours.

Lids should be compressed - if you can "pop" the lid, put jam in fridge and consume within two weeks.

Fantastic Fruit Dip

I got an ant bite while taking this photo. The things I do for you!

Now that it's summer, all best fruits are coming in season. I thought this would be the perfect time to share this recipe. My favorite fruit dip! I first had it at a party that my friend Holly threw. It is simply delicious. And it's simple to make. Just two ingredients for creamy, fluffy bliss.

FANTASTIC FRUIT DIP

1 (8 oz) tub strawberry cream cheese spread
1 (7 oz) jar marshmallow creme

Combine both ingredients in a medium bowl until smooth. Serve with fruit. Refrigerate leftovers.

Guacamole

I didn't like guacamole, or avocados for that matter, for a long time. Now that I'm a grown-up, I'm finally appreciating the 'finer' things. This is my favorite guac recipe. Give it a try, I think you will like it too. If you like it chunkier, don't mash the avocados as much.

GUACAMOLE

3 ripe avocados
2 limes
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tsp. salt
2 garlic cloves, minced
2 roma tomatoes, seeded and diced

Scoop avocado into a medium size bowl. Squeeze in the juice of 2 limes. Mash.

Mix in the green onions, cilantro, salt, and garlic. Fold in tomatoes.

Can be served immediately or stored in fridge. Best eaten within 24 hours.

Pumpkin Spread

I found this recipe in our newspaper today. I think it sounds delish, so I thought I'd share.

PUMPKIN SPREAD

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can solid-pack pumpkin
2 Tbsp. pumpkin pie spice

In a large bowl, blend cream cheese and sugar until smooth. Add pumpkin and spice and blend thoroughly.

Serve with sliced apples or pears, graham crackers, gingersnaps, or sugar cookies. Can be spread on bagels or toast. Refrigerate leftovers. Makes approximately 4 cups.