Frosting from scratch
Natasha’s Kitchen has, by far, the BEST and easiest cupcake frosting recipe I have ever tried! The taste is amazing, it’s quick, it sets up fantastic and it’s very easy to work with! This particular recipe is enough for about 24 cupcakes, so it’s perfect for the recipe above.
- 8 oz Cream Cheese (room temperature and cut in to slices for easy mixing)
- 2 Cups Confectioners’ sugar (powdered sugar-chilled so it doesn’t fly all over when mixing)
- 1 ½ Cups Heavy whipping cream (chilled)
- 1 tsp Vanilla (or other flavor of your choosing)
Whip the heavy cream for about 1-2 minutes, until it’s thick, fluffy and easy to spread. In another mixing bowl, (using a hand mixer), beat the cream cheese and powder sugar.
Make sure to start out slow with the mixing because going at full speed will have a mess of powdered sugar all over the kitchen and you. Add the flavoring you chose for the icing and mix it for about a minute more.
Once you are done, you will take the heavy cream/cream cheese mixture and FOLD it in to this mixture.
Mix it well. That’s it! You are done with your frosting and you should probably keep it chilled until you are ready to decorate your cupcakes. This frosting is the classic white, and can be used for anything, including regular cakes!
If you want to change the color, it is suggested on the website that a gel be used instead of the liquid. The liquid could break down the consistency of the frosting and not set up as well.
Usually, this frosting is put in to a frosting bag and ready to pipe on the tops, but if you don’t have an icing back, you can use a large plastic food storage back or freezer bag. Just cut a corner off but don’t make it too big or the tip will fall through; push your frosting tip down to the cut corner and add your frosting.
Once you have enough in the bag for decorating, simply twist the top of the bag to push the icing down. Do a small push on a paper towel to get rid of any excess air in the bag.
There is nothing worse than an air pocket when you are decorating with icing. It never turns out well. Keep twisting the bag as you decorate, keeping all possible air pockets from forming.
Refill the bag once you get about ¾ of the way down. Remember to push some icing on the paper towel for more air pockets.Natasha’s Kitchen has, by far, the BEST and easiest cupcake frosting recipe I have ever tried! The taste is amazing, it’s quick, it sets up fantastic and it’s very easy to work with! This particular recipe is enough for about 24 cupcakes, so it’s perfect for the recipe above.