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Cheesecake Stuffed Triple Chocolate Chunk Pudding Cookies

Wow, what a tasty mouthful!

Cheesecake Stuffed Triple Chocolate Cookies

I made these cheesecake stuffed triple chocolate chunk pudding cookies on a whim, I felt like baking something and this was the first thing that came to mind with the stuff I had in the house. I love pudding cookies, I don’t think there’s any better cookie in the world. I was first introduced to them by Leah’s family, I was told their chocolate chip cookies are the best in the world and I wasn’t disappointed. After making their recipe a few times I branched out and started trying different things. Pudding cookies are wonderfully soft, they make for the perfect cookie texture!

Cheesecake Stuffed Triple Chocolate Pudding Cookies

Since making a peanut butter stuffed version of these cookies and making them about a thousand times (I’ll be making them again this weekend) I knew I had to change it up a little, cheesecake is the perfect thing to go inside a cookie isn’t it? I’ve also made a Nutella version of these so maybe I’ll post those up one day too.

Cheesecake Stuffed Triple Chocolate Pudding Cookies

This week’s post is being dedicated to my best friend, Leah. She is graduating Summa Cum Laude from Savannah College of Art and Design and I couldn’t be more proud of her (she’s also getting an academic achievement award). It’s an extra big deal because she’s been in college for a few years longer than most people, she originally went to Georgia Tech but after a few years there she realised it’s not what she wanted to so transferred to SCAD and since the schools are so vastly different not many credits transferred over, so she was more of less starting her college career over again! She’s done amazing things though and she is so good at what she does, so much so she already has a full time job in her chosen field, one she’s been working full time since January while also going to school full time – how she’s kept her straight A’s I will never know (SCAD is NOT an easy school, they work you to the bone!). So this weekend I am partying with her (as well as at Fiesta Friday of course) and celebrating her great achievements. I will be making the peanut butter stuffed version of these cookies for her party so it’s only fitting I post the recipe today

Cheesecake Stuffed Triple Chocolate Pudding Cookies

I have posted the base recipe for these cookies before but I’ll include it in this post too, I don’t know about you but I get easily confused jumping between blog posts to get parts of recipes! It’s a very simple recipe anyway so I have no excuse not to to type it up again! The most important ingredient for these cookies is instant pudding mix, which is pretty hard to get in the UK. I normally stock up on some when I’m in the US and take it back with me so I can have yummy cookies all year round! You can buy it on amazon though and you might even be able to substitute Angel Delight (I keep meaning to try this to see how it works, one day I will!). These cookies also are packed full of dark chocolate chunks and milk chocolate chunks (I actually used Galaxy Counters because I had some in the house) and of course cocoa powder – so really these are quadruple chocolate but I prefer saying triple (I’m set in my ways, I don’t know what to tell you haha)

Cheesecake Stuffed Triple Chocolate Pudding Cookies

I’ll be bringing these yummy cookies along to Fiesta Friday so I hope everybody likes them! After you’ve finished drooling over Angie’s yummy vegetarian dish, please do go check out the co-hosts Mr Fitz and Justine, their blogs won’t fail to inspire you!

And I hope I have time to bake this week otherwise I’ll be bringing cookies to the party three weeks in a row!

[recipe title=”Cheesecake Stuffed Triple Chocolate Pudding Cookies” servings=”18-24″]

Ingredients:

  • 2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 3/4 cup lightly packed brown sugar
  • 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 12 oz chopped dark chocolate
  • 6oz chopped milk chocolate

For the Peanut Butter stuffing:

  • 4oz cream cheese, full fat
  • 1/4 cup icing sugar
  • 1/2 tsp pure vanilla extract

Method:

  • Mix the cream cheese, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge while you make cookies
  • Mix the flour, bicarb and cocoa powder in a bowl and set aside
  • Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
  • Stir in chopped chocolate by hand until evenly dispersed.
  • Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take cream cheese filling out of fridge and spoon a small amount (about 1/2 tsp) into centre of cookie disks. Roll the cookie around the cream cheese filling, ensuring no cream cheese can be seen and roll back into balls (some may peek through, don’t worry about that too much). Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
  • Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
  • Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
  • Leave to cool on wire rack. They are great eaten when still warm though.

Notes

  • Store cookies in an air tight container and keep in fridge
  • You can flavour the cheesecake with whatever you like too, just stir in a couple teaspoons of jam or curd or replace the vanilla with another extract

[/recipe]
Cheesecake Stuffed Triple Chocolate Pudding Cookies

 

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Mojito Cookies

A fresh, zesty cocktail in cookie form!

Mojito Cookies

Greetings from Atlanta! I arrived here on Thursday and almost got sent home again, immigration weren’t very happy with me! Don’t worry, I wasn’t doing anything illegal they’re just a bit unhappy with how much time I spend in the states considering I live in the UK. It’s all good though, we came to an agreement though so I can keep on coming here. The reason I come here so often and that is my best friend lives out here. Honestly, best friend is not a strong enough word! She is my other half, my soul mate and being so far apart from her is torture. But I am so grateful I get to spend the summer with her.

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Hanging out at Buckingham Palace last year 🙂 I’m on left, Leah on the right

So I hope you’ll forgive me for being a little late to Fiesta Friday 17, I was busy catching up. And by catching up I mean watch Captain America, The Avengers and Th Winter Soldier! But better late than never, right? And these cookies are sure to make up for it!

Mojito Cookies

The mojito cookies are soft, yummy and full of such fresh flavours! The lime zest and fresh mint really pack a punch with the white rum. Just like the cocktail, the flavours work so well together and these cookies have the added sweetness!

Mojito Cookies

These would be great for a summer party or BBQ, served with cocktails of course. But I actually made these for a good friend of mine as a late birthday present, she loves Mojitos so it was only natural that I made something for her with that in mind! She loved them so they were a success!

Mojito Cookies

In theory, you could probably make these with mint extract. But you’d really be doing them a disservice if you don’t use fresh mint, the fresh kick really is what makes them so great!

Mojito Cookies

I hope you all enjoy these cookies as much as my friend did! As always, a big thank you to Angie for hosting Fiesta Friday, and go check out Selma, Jhuls and Alex as they are co-hosting this week! Have a great weekend everybody!

[recipe title=”Mojito Cookies” servings=”18-24″]
Ingredients

For the cookies: 

  • 170g unsalted butter, room temperature
  • 350g caster sugar, plus extra for rolling cookies in
  • Zest of two limes
  • 2 egg yolks
  • 120ml sour cream
  • 1 tbsp lime juice
  • 1 tbsp white rum
  • 2 tbsp fresh mint, finely chopped
  • 375g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the glaze

  • 50ml white rum
  • 3 tbsp caster sugar
  • 1 tsp lime zest
  • 1 tsp lime juice

Method

  • Line a baking sheet with parchment paper
  • Using a stand mixer or hand mixer, beat together the butter and sugar on medium speed. Add the lime zest, lime juice, rum, mint and egg yolks and combine. Beat in sour cream until just combined.
  • In a separate bowl, add the flour, baking powder and salt and whisk to stir and aerate. Gradually add the dry ingredients into the butter mixture and combine on a low speed until al mixed in.
  • Put some caster sugar in a bowl. Using an ice cream scoop or spoon, scoop out balls of cookie dough and roll them in the sugar. Place on baking sheet with at least 2 inches space between each one. Cover and chill in the fridge for at least an hour
  • Preheat the oven to 180C/350F. Bake the cookies for 12-15 minutes until they are slightly golden and set.
  • Combine the glaze ingredients in a bowl and brush over warm cookies with pastry brush. Leave cookies to cool on wire rack.

[/recipe]

 

 

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Watching Marvel movies last night 🙂

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Peach and Basil Cheese Danish

Peach and Basil Cheese Danish

Yummy cheese danishes with a twist. Perfect for my second Fiesta Friday and my first FF Challenge!

Peach and Basil Cheese Danish

After attending Fiesta Friday last week and having a blast, I knew I would be back! I met so many great bloggers and found so many lovely recipes, it feels great to be a part of it. For my second week I’m bringing along some lovely peach and basil cheese danish, I approached these very cautiously but they came out so much better than I ever could have imagined. The anise flavour in the basil compliments the juicy peach so perfectly, it’s a combination I’ll definitely be using more in the future! The danish pastry is so flaky and buttery, I had to give myself a pat on the back for making it so well on my first attempt! I am very happy to be entering these into the first FF challenge and I can’t wait to see what everybody else has made for it!

Peach and Basil Cheese Danish

I have never made Danish pastry from scratch before, in fact I very rarely make any kind of pastry from scratch. My only excuse for that is that I’m lazy and the pre-made stuff turns out just fine. So approaching this bake was a bit of a nerve wracking one, I was sure something would go horribly wrong. However, one the required ingredients for the challenge is yeast so I knew I had to make this from scratch! I was pleasantly surprised by how easy the process is, I mean sure it’s labour intensive and it takes a long time but it certainly isn’t complicated. And despite it’s simpleness, successfully making it from scratch on my first attempt sure does make me feel accomplished. I want to make myself a little medal that says “made danish pastry from scratch and it was yummy” and wear it all the time! So if, like me, you’ve never done this before and you’re a bit unsure I say go for it! It’s easier than you think and the bragging rights are totally worth it!

Peach and Basil Cheese Danish

At the bottom of this post I have included step-by-step instructions, with photos, on how I made it to help you along. I read a lot (A LOT) of blogs and recipes for danish pastry dough before making this and while most of them follow a similar vein, the one I found most helpful was by Joe Pastry, for the most part I used his recipe (with just a few tweaks) and his instructions on how to laminate the pastry (i.e. fold it to create layers) were super easy to follow. There’s a lot of great tips on his site so I definitely recommend checking it out. Most resources will tell you to use Danish butter to get an authentic Danish pastry taste, and while the Danish butter may be higher in fat and have a slightly tangier taste I personally don’t think it’s necessary if you don’t have easy and cheap access to it, a high quality butter will work fine I am sure. I, however, did use Danish butter because I live in the UK and it’s readily and cheaply available to us here.

Peach and Basil Cheese DanishImage

The other required ingredient for the challenge was a herb. I knew I wanted to make something sweet because that’s what I do best (I’ve yet to post a savoury recipe to this blog!) and basil was the first thing that came to mind. Basil is a staple in Italian cooking but due to it’s sweet anise like flavour, it can be a great addition to a sweet dish. I’ve never actually had basil with peaches before, but the idea of the sweet, juicy peaches combined with the fragrant basil really struck me as great. And I wasn’t disappointed. This is a flavour combination you just have to try to understand how yummy it is.

Peach and Basil Cheese Danish

I used canned peaches in this recipe for two reasons. The first being that my local supermarket didn’t have any fresh peaches and the second being that I have a bad history with trying to peel peaches – Leah (the BFF) and I made peach cobbler once and while the results were scrummy, it took us a very long time to peel the peaches. The quickest way to apparently peel a peach is to drop them in boiling water for 30 seconds and then immediately transfer them to ice cold water, the skins are supposed to slip right off. It didn’t work out that way for us and we had a very frustrating hour removing all the skins! So I decided not to risk that fiasco again and went for the can! Fresh peaches may have produced a fresher result and please feel free to use them instead, but the canned ones worked out great and it left me with lots of peach juice to use in the glaze!

Peach and Basil Cheese Danish

There then is, of course, the cream cheese filling. I’m a huge fan of cream cheese in any dessert and there’s no better dessert to pair it with than a Danish! The beautiful pastry is oozing with the sweet cheese filling, it also has a peach and cream cheese glaze to top it off and create my new favourite Danish pastry! Honestly, these are so yummy I’m having to force myself not to eat them all up! My mum is also pretty mad at me because she’s just started a new diet so she can’t have any!

Peach and Basil Cheese Danish

 

I will be bringing plenty along to FF16 so I hope you guys enjoy them as much as I did! I can’t wait to try what everybody else brought along. And of course a big thank you to Angie for hosting this and Catherine for co-hosting the challenge! You should definitely check out their blogs if you haven’t already, so many wonderful things you’ll be there for days! Thank you to Stacey and Elaine for co-hosting this week’s Fiesta Friday with Angie, I have only been introduced to their blogs today but already I can see they are wonderful, please do check them out if you haven’t already – I’ll be delving deeper once I’ve finished with this post!

 

”Fiesta
And now for the recipe! A step-by-step photo guide for the pastry will follow the initial recipe.

[recipe title=”Danish Pastry Dough”]
Ingredients

  • 2/3 cup milk, room temperature
  • 2 tbsp caster sugar
  • 7g package instant active yeast
  • 2.5 cups plain/AP flour + 2 tbsp (plus more for flouring the surface)
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 250g butter, room temperature

Method

  • Combine the milk, sugar, yeast, 2.5 cups flour, salt and egg using a dough hook in a stand mixer. Mix for about 5 minutes until the dough is smooth, it will be pretty sticky still. Place the dough in a bowl and cover, leave to rise at room temperature for 30 minutes. Then place in fridge for at least 1 hour.
  • When you’re ready to start folding and layering your dough, you need to make your butter slab. Lay out a double layer of plastic wrap and place the butter on top, cover with the 2tbsp flour. Place another double layer of plastic wrap over the top. Using a large rolling pin beat the butter until it is mostly flat. Pull up the plastic wrap and roughly cut the slab into a square, placing the cuttings back on top. Repeat the beating process! You’re done when the butter is a play-doh like consistency, and not greasy looking at all. Once you have this, use the rolling pin to push it into a rough square and set aside.
  • Remove your dough from the fridge and on a floured surface roll it into a rough square, slightly bigger than your butter slab. Place the butter slab on top and fold the dough around it like an enevelope. Seal all the seams.
  • Now you want to grab your rolling pin and lightly beat the edges of the dough/butter packet to encourage the butter to come to the edge. Then roll out it into a rectangle.
  • Fold the dough like a letter – bring one side in the centre and then fold the other side over that. Place back in the fridge for 20 minutes. Then roll out into a rectangle and fold again. You’ll want to repeat this process until you’ve folded it four times.
  • Place the dough back into the fridge for at least 30 minutes (up to 3 days) or until ready to use. You could also freeze some of the dough to use at a later stage if you wish.

[/recipe]

[recipe title=”Pastry Fillings”]

Ingredients

For the peach and basil filling:

  • 1 can of peaches, drained and juice reserved (or 2 cups of fresh peaches). Chopped into large chunks
  • 2 tbsp corn flour
  • 3 tbsp fresh basil, finely chopped
  • 1/4 cup honey
  • Juice and zest of 1 lemon
  • 1 tsp cinnamon
  • 1 egg

For the cream cheese filling:

  • 115g full fat cream cheese
  • 1/4 cup caster sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Method:

  • Preheat oven to 180C/350F and line a baking sheet with greaseproof paper
  • Toss the chopped peaches in the cornflour and put in a small saucepan. Add the basil, honey, lemon juice, zest and cinnamon. Bring to the boil and heat on high for 2 minutes. Reduce heat and simmer for a further 10 minutes. Remove from heat and leave to cool
  • Mix together all the cream cheese filling ingredients using a stand mixer with a paddle attachment or beaters until fully combined.
  • Remove the pastry dough and cut in half. Replace one half in the fridge until ready to use. Roll the over half out into a long rectangle. Cover half the rectangle in half of the cream cheese filling and fold the non cream cheesed half of the dough over it.
  • Using a pizza cutter (or pastry cutter if you’re fancy), cut into strips about 1inch thick. Stretch the strips out and then twist them into a spiral. Then coil it around itself to make a spiral/pinwheel. Repeat with all the strips and place them onto a lined baking tray. Create a well in the centre of each pastry. Mix the remaining egg with a splash of water and brush the pastries with them
  • Fill with about a tbsp of the peach and basil mix.
  • Bake for 20-30 minutes (mine took 30 as I have a cold oven) until the pastry is golden brown. Leave to cool on a wire rack
  • Repeat with the other half of the dough.

[/recipe]

[recipe title=”Peach and Cream Cheese Glaze”]
Ingredients

  • 3 tbsp cream cheese
  • 2 tbsp peach juice (reserved from draining canned peaches)
  • 4 tbsp caster sugar

Method:

  • Mix all the ingredients together until smooth. Spoon into a piping bag and snip off the tip. Pipe the glaze over the cooled pastries, using as much as personally desired

[/recipe]

How to fold the dough and create the pinwheels (apologies for the poor quality of these photos)

Place your butter on a double layer of plastic wrap. Sprinkle flour on top and and place another double layer of plastic wrap over the top. Beat with a rolling pin until flat. Cut into rough square and place cuttings on top, beat again and shape into a rough square

Image

Roll your dough out into a rough square that is slightly larger than the butter slab

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Place the butter slab on top like so…

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Fold the corners of the dough around the butter slab and seal the edges

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Lightly beat the edges of the package with the rolling pin, turning as you do. Do each edge about 5 times, to encourage the butter to the edge of the dough. Then roll out into a long rectangle

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Then fold like a letter, like so

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Chill in the fridge for 20 minutes, roll out again and fold like a letter again. Repeat this so you’ve folded it 4 times. Then wrap in plastic wrap and leave in the fridge for at least 30 minutes

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Don’t panic when you open the fridge and it’s ballooned up,  I was surprised when this happened but it’s normal. The following was after 24 hours in the fridge

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Once you’re ready to start shaping your pastries, remove the dough from the fridge and cut in half. Replace one half into the fridge for later (or freeze it if you want to save it – the full dough makes about 12 pastries)

Danish pastry dough

Look at all those lovely layers

Roll out into a long rectangle. Cover the lower half of the rectangle in half of the cream cheese filling and fold the other half of the dough over. Cut into 1inch thick strips and stretch out each strip

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Twist the strips into a spiral

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Coil into a pinwheel. Place on the lined baking tray and make a well in the centre. Brush with egg wash.

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Fill with the peach and basil mix and bake!

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I hope these photos helped explain my process better! Let me know if you have any questions. Do check out Joe Pastry’s “How to Laminate” post for more tips and photos!

Have a great Friday everybody!

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Blueberry Cake Donuts

Blueberry cake donuts

Delicious blueberry cake donuts, baked not fried!

Today, May 10th, is World Lupus Day and these donuts are the perfect accompaniment for today, since the international lupus colour is purple! Today is a pretty big deal to me because not only do I live with lupus every day, but awareness is extremely important to the cause. There is currently no cure for lupus and in the last 50 years there has only been one drug developed to treat lupus (which isn’t available in the UK) we just borrow drugs from cancer and arthritis treatments. For more drugs to be developed and better diagnosis we need more research and for that we need funding and for that we need people to actually know and care about this disease so they donate money and raise funds, and despite at least 5 million people having lupus worldwide (probably a conservative estimate since lupus can go undiagnosed for years) most people don’t know what it is. That’s why days like today are so important! Systemic Lupus Erythematosus (SLE) is the type I have and it’s an autoimmune illness that affects all parts of your body, the simplest way to explain it is your immune system attacking the healthy cells in your body (like your organs or joints). It is a debilitating disease that can be fatal. If you’d like to read up more on it please do so here and feel free to ask me any questions. If you have a few pennies spare and would like help further research and improve the lives of people with lupus you can donate here (UK) or here (US)

Thank you so much for reading that, now onto the fun part: Donuts!

Blueberry cake donuts

Today is also Eurovision and I’m very excited about it! For those of you not in Europe, Eurovision is a song contest between a bunch of countries in Europe. Its weird and slightly politically passive aggressive but it’s a beloved tradition and most of Europe gets very into it. To get a feel of how weird and wonderful Eurovision is, watch Russia’s entry for 2012  below (it’s worth watching guys, just wait ’til you get to 1:32!) and no, this isn’t a one off crazy entry – this is the true essence of Eurovision!

[youtube http://www.youtube.com/watch?v=XOTBIJCAnKE]
So today’s post is also dedicated to Eurovision by being very American! There are few things I enjoy more than a blueberry cake donut from Dunkin’ Donuts, I could eat a mountain of them. Don’t give me the munchkins because I’ll eat two dozen in one sitting! Unfortunately, Dunkin’ Donuts are few and far between in the UK (probably more fortunately for my waistline and bank balance!). Naturally, I decided to make my own version at home!

Blueberry cake donuts

I don’t really like blueberries by themselves, but put them in something and bake it? Yum! I don’t know why that is, but who am I to question the laws of yumminess? These donuts are great, they have a dense cake like texture to them and are bursting with juicy blueberries. They’re finished with a sweet and sticky blueberry glaze, I just drizzled mine on top but you could also dip them fully in it if you want them extra sweet!

Blueberry cake donuts

I don’t know what they put in theirs at Dunkin’ Donuts or how they bake them, but I’m willing to bet these ones are much healthier! They have no butter in them and only a small amount of oil. They’re also baked, I don’t trust myself with a pot of hot oil (considering I fell down today and ripped part of my nail from it’s bed that was probably a good call!) which is one of the reasons I didn’t fry them. I used a donut pan to bake these, but if you don’t have one you can always use this recipe to make munchkins(a mini muffin pan would work great for that purpose!).

Blueberry cake donuts

 

The secret to a great blueberry taste is orange, it really brings out the flavours of the blueberries and makes them extra yummy in anything! If you can, I would recommend making the glaze at least few hours ahead of baking so the blueberry flavour has time to develop with the orange.

This blueberry cake donut recipe is so easy to make and super yummy, I hope you enjoy them!

[recipe title=”Blueberry Cake Donuts” servings=”18-20″]

Ingredients

For the donuts:

  • 190g plain flour
  • 120g cast sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 egg, room temperature
  • 180g 0% greek yogurt
  • 3 tbs milk
  • 80ml vegetable oil
  • 1/2 tsp vanilla extract
  • zest of one orange
  • 300g fresh blueberries

For the glaze

  • 80g fresh blueberries
  • juice from 1/2 orange
  • 250g icing sugar

Method

  • Preheat the oven to 180C/350F and lightly grease your donut pan
  • Put the flour, sugar, baking powder, bicarb and salt in a bowl. Lightly mix with a balloon whisk to air out and remove lumps*
  • Put the greek yogurt, oil, egg, milk and zest in a bowl and whisk to combine. Gradually add the dry ingredients, whisking to combine and remove lumps.
  • Once all combined, fold in the blueberries until evenly distributed
  • Spoon the mixture into a piping bag and snip of the end (if you don’t have any piping bags, a zip lock bag will work fine) and pipe the mixture into the donut moulds.
  • Bake for 16-20 minutes, until the tops are a dark golden colour. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely
  • To make the glaze, puree the blueberries in a food processor and add the orange juice, combine. Add the icing sugar a few spoons at a time and process until it’s all combined. Spoon the glaze over the top of the donuts and leave to dry on wire rack for 10 minutes – the glaze will stay sticky.

Notes:

  • *This is the cheats way of avoiding sifting! I like to dirty as few items as possible so I tend to use this method quite often!
  • Store in an airtight container for 3-5 days
  • I wouldn’t recommend using defrosted frozen blueberries as they’ll have too much moisture

[/recipe]
Blueberry cake donuts

 

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Whipped Vanilla Frosting

whipped vanilla frosting

Incredibly light and creamy whipped vanilla frosting, perfect on any cake!

whipped vanilla frosting

This frosting is so simple but the results are amazing! It’s no secret that I’m a great lover of swiss meringue buttercream, I prefer it to regular buttercream as it’s much less sweet. But oh, this frosting. It’s so sweet but so yummy, I can’t imagine any cake it wouldn’t go well with.

whipped vanilla frosting

I originally made this frosting to go with a cake I made for the company I work for’s 3rd birthday, which was back in February. I’ve been waiting to post this recipe until I had the perfect white vanilla cake for it to go with, however I’m still working on perfecting that and I can’t wait any longer to share this recipe! This whipped vanilla frosting recipe made even the slightly lacking vanilla giant number 3 cake I made taste like it was made by angels, and made the hours of putting M&Ms on a cake worth it!

whipped vanilla frosting

 

The secret to the lightness of this frosting is whipping the butter for several minutes, I whipped it for 10 minutes total. This turns it white and fluffy and makes it the perfect frosting base.

whipped vanilla frosting

If I didn’t know that was just butter I want to lick it off!

Then the remaining ingredients are whipped in for a few more minutes to create a wonderful creamy frosting that feels so light but tastes so good. Anybody who says vanilla is boring hasn’t been eating the right vanilla goods!

It’s fun to make a post for a recipe I made a few months ago as I can really see how much my photography has progressed in just a few short months! I wish I was able to remake this recipe to take better photos for the blog, but unfortunately my budget doesn’t allow me to make frosting just to take photos of it (especially since a trip to the vet this week put my cat on a very expensive diet!)

This frosting is the perfect accompaniment to any birthday cake or party treat, so it’s only fitting I am bringing this along to my first Fiesta Friday! I can’t wait! Thank you so much to Jhuls for inviting me!

[recipe title=”Whipped Vanilla Frosting”]

Ingredients:

  • 400g unsalted butter, at room temperature and cut into cubes
  • 500g icing sugar, sifted
  • 50ml milk
  • 1.5 tsp pure vanilla extract
  • pinch of salt

Method

  • Using a stand mixer with the paddle attachment, whip the butter for 8-10 minutes on medium speed until pale and creamy
  • Add the remaining ingredients and whip on a low speed for a minute, then increase to medium and beat for 5 more minutes until very light and fluffy.

Notes

  • Best used right away
  • Makes enough frosting for a 2 layer 8″ round cake

[/recipe]
whipped vanilla frosting

 

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