Whilst I was at ICES, the vendors were pretty generous with the items they gave us. The lovely folk at Loranns oils gave me some bottles of cheesecake flavoured oil. They have this great recipe for "NO Cream Cheese - Cream Cheese frosting". Which is especially good when you have someone wanting cream cheese icing on a wedding cake in the middle of summer. (their recipe follows below)
This recipe makes a rich-tasting, not too sweet frosting.
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered cane sugar
1 to 3 tablespoons heavy cream
1/4 teaspoon LorAnn Cheesecake Flavouring
dash of sea salt (optional)
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered cane sugar
1 to 3 tablespoons heavy cream
1/4 teaspoon LorAnn Cheesecake Flavouring
dash of sea salt (optional)
*Non-dairy recipe: substitute shortening for butter and water for cream.
Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes. Add cream one tablespoon at a time, until desired consistency is achieved. Add Cheesecake flavoring and salt and beat an additional 1 minute.
Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using.
Makes about 3 cups frosting.
Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using.
Makes about 3 cups frosting.
Iced cakes and cupcakes can be stored at cool room temperature for up to 3 days.
But that's not all I was given, there's magazines from American Cake Decorating, tips covers & couplers from Ateco, Stencils from Designer Stencils, Edible images from Lucks & more, check out the photo - it's all up for grabs and you could win it! along with some cheesecake oil from Loranns. Simply leave me a comment and tell me your favourite thing you've baked lately and you could be in to win. Competition will be drawn Friday September 21st 2012 - at random
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