The basic Cream Cheese Frosting is so easy to make from scratch, why eat the store-bought? This tastes so much better! There is no need to use white vanilla extract. As you can see, the frosting stays very white with the brown color vanilla extract. This recipe makes about two and one-half cups, enough to frost a 2-layer cake. See more pictures in the slideshow…
This icing recipe is a perfect ratio of corn syrup to confectioner’s sugar that works beautifully! It is somewhat similar to Royal Icing but it has NO meringue powder and NO Egg whites! The CORN SYRUP hardens it to a shiny, pretty surface, but it doesn’t make it super hard. WHAT IS SO IMPORTANT TO ME: You can STACK the cookies or pastries without them…
This has to be the EASIEST ganache to make ever! It is delicious! It pours beautifully over cakes! Not too thin, it is just the right consistency to pour. You can use it as a chocolate sauce over ice cream, too. In the picture the ganache is over my Inside-Out Chocolate Cake. You can find the recipe for that in the search. A fudgy, moist…
“Royal Icing is a stiff icing used for decorating and it is usually made with egg whites or meringue powder. I never liked the hard royal icing where it is so sturdy that it cracks when you bite it. And I never cared for the taste either. But I discovered a trick I use all the time now! ……CORN SYRUP! Corn syrup gives you the…
This is the famous classic Betty Crocker carrot cake and to me, it is the best carrot cake recipe, and I have tried many! For my own personal taste I just increased the vanilla extract from 1 teaspoon to 2 teaspoons only because I really love vanilla. This cake has a delicious carrot flavor and it is so moist, without added fruit or juices! It…
Magnolia Bakery in New York City is world renowned! What a smooth, creamy, delicious frosting this is! Sweetened perfectly, not overly sweet. Copycat recipes for this famed New York City Magnolia Bakery Frosting are everywhere! This is my version of it. I go easy on the confectioner’s sugar and add vanilla bean paste which I think really kicks up the vanilla taste a notch….
