FROSTING CONTAINER RECIPES

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VANILLA HONEY BUTTERCREAM FROSTING | RECIPES TO NOURISH



Vanilla Honey Buttercream Frosting | Recipes to Nourish image

Rich and sweet, a little goes a long way slathered on your favorite cake. This delicious, naturally sweetened Vanilla Honey Buttercream Frosting made with 3 real food ingredients is so easy to make, it only takes a few minutes.

Provided by Emily Vidaurri

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 3

1/2 cup COLD grass-fed butter
1/2 cup + 2 tbsp raw honey
2 tsp gluten-free organic vanilla extract

Steps:

  • Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.
  • Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down frosting with a spatula.

Nutrition Facts : Calories 80 calories, CarbohydrateContent 3 grams carbohydrates, CholesterolContent 20 milligrams cholesterol, FatContent 8 grams fat, FiberContent 0 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 61 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIP…



Pumpkin Spice Cupcakes with Cream Cheese Frosting Recip… image

I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "frosting container recipes"

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIP…
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 340 calories per serving
  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
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