Cream Cheese Frosting. Making Cream Cheese Frosting This really couldn’t be much easier, but heck, a couple of photos can’t hurt, right? Just combine all your ingredients in the bowl of a mixer with the paddle attached… …and beat for about 45 seconds until the frosting is smooth and uniform. You might need to scrape the bowl once to make sure all the ingredients are well combined. Cream Cheese Frosting Recipe Cream cheese’s gaminess and gumminess make it a rather odd base for a frosting. 12 ounces cream cheese 8 ounces soft butter 8 ounces powdered sugar ½ teaspoon vanilla extract Whip on medium-high speed until smooth.
Hot Fudge Sauce in 99 seconds | The Family Kitchen. I’ll never buy hot fudge in a jar again. Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge. Since this is actually a recipe for chocolate ganache, you will be able to use it for all kinds of things. You can refrigerate it, scoop it out, and roll it in cocoa powder to make truffles. You can pour it over a cake for a flawlessly glossy icing. You can refrigerate it in a cake pan and slice it for the most sinful chocolate cake you’ve ever had—Endless possibilities! Homemade Hot Fudge 1/2 cup heavy cream 1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best) 1/2 teaspoon pure vanilla extract 1. 2.
*The original post said to reheat in 20 second intervals, but I am afraid that might be too long for some microwaves. A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog. I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.
You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon.
Step Three: Step Four: Fondant with the icing sugar kneaded in. Mozilla Firefox.