Chocolate Ganache Frosting

 I’ve wanted to make chocolate ganache frosting for several years now. Our wedding cake was topped with chocolate ganache instead of frosting and I’ve always wanted to figure out how to properly use it to top cakes. I’ve used ganache for drizzle or glaze, but never as a frosting by itself. This is a rich, chocolaty frosting that holds up well against warm weather. It is a wonderful frosting to pair with any cupcake base. My preference is chocolate cake, but there are a couple other cakes this frosting pairs well with. I have a couple of cake ideas that will be posted later this week for you.The trick to using this as frosting is to completely cool the ganache before you use it to frost a cake or cupcakes. I found that cooling it overnight in the fridge worked best. This make certain the ganache was completely set so that you will then have no problems for frosting.Once you’ve transferred the cooled ganache to the bowl of a stand mixer you want to beat the ganache on high until it begins to resemble frosting. It will become very light and fluffy, pretty much the perfect consistency for frosting. When the frosting is ready it will be considerably lighter than when you started. It will also have just about doubled in size. Once this has happened simply transfer the frosting to a piping bag and frost cupcakes as usual. The frosting will set once it is on the cake so you don’t need to worry too much about storing it in the fridge. If you need it to set quickly you can fridge it for a half hour.[amd-yrecipe-recipe:80]

How To: Frosting Cupcakes

I had someone ask me the other day how I got my cupcakes to look so professionally frosted, so I though I’d do an entire post on it so you can learn too! There are of course different ways people do this but this is the easiest way I’ve found. You will need a few basic supplies to frost cupcakes this way.Supplies:Piping BagsFrosting TipsRubber Bands or Piping Bag Ties (optional)I prefer to use Wilton brand piping bags and piping tips. I’ve tried a couple of different brands and I just feel the Wilton tips hold up better than some of the off brand/other brands I’ve tried. You can of course use whatever brand of tips and piping bags you want though. I personally use disposable piping bags. I’ve tried using the reusable ones, but I find them hard to clean adequately and they don’t last forever. I normally purchase the 24 pack from Michaels and this gives me several months of piping bags.If you have problems with icing coming out of the top of the piping bag when you are working you can use a rubber band or piping bag tie to close the top. This is completely optional. I personally don’t use one because I don’t mind if my hands get dirty while piping. However this is completely up to you and what you prefer.There are four basic piping tips I use. I find these give my cupcakes the most professional look and feel. These tips are (in order L to R) 4B, 2D, 1M and 1A. They are all Wilton brand icing tips. These tips are the large variety so you do not need to use couplers with them. My personal favorites, and the ones I most often use are the 1M and 1A. The 1M give the professional swirl look and the 1A give the beehive look. I actually have two 1M tips, one that is normal and then one that I’ve opened the tines on. This give the same basic look but you can pipe chunkier frostings through it without problems. The opened top is the best for things like my Ginger Orange frosting since it contains pecan chunks.Frosting the top of the cupcakes is very easy. You simply use a swirling motion while squeezing frosting out of the bag onto the top of the cupcake. This will take some practice before you become really good at it. If you want a small amount of frosting you can simply hold the piping bag in place while squeezing out the desired amount of frosting. With either of these frosting techniques you need to make sure the frosting is centered on the cupcake. The stiffer the frosting the better it will hold up to using a pronged icing tip. If you have a very thin frosting you probably want to use the 1A and do a circle of frosting on top.Happy Frosting!

Carrot Cake Cupcakes with Orange Ginger Frosting

I saw this cake recipe in the April 2015 edition of the Food Network Magazine and I knew I had to make it. I had previously read on several occasions about paring ginger frosting with carrot cake so I decided to build a recipe that showcases that flavor and also compliments the orange flavor of the cupcakes.I didn’t think I would actually like the frosting since it isn’t the flavor combination I typically go for. However this is one of the most amazing frostings I’ve ever tried. I am currently trying to see what other types of cupcakes it would be appropriate on because it is so amazing. The orange and ginger combination are the perfect complement to each other and neither is too strong for the recipe.

Alex and his coworkers raved about these cupcakes. They really seemed to love the carrot cake pared with the orange ginger cream cheese frosting. If you like carrot cake these cupcakes are a must make. I would encourage you to try them with the frosting recipe here. I really think you’ll be pleasantly surprised with the end result.

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Carrot Cake Cupcakes with Orange Ginger Frosting:For the Cake:6 Tablespoons Chopped Pecans1 ¼ Cup Flour1 Teaspoon Baking Powder½ Teaspoon Baking Soda1 Teaspoon Ginger½ Teaspoon Cinnamon1/8 Teaspoon Allspice1/8 Teaspoon Nutmeg1/8 Teaspoon Salt¾ Cup Sugar¼ Cup Brown Sugar½ Cup & 2 Tablespoons Oil2 Eggs¼ Cup Unsweetened Applesauce1 Cup Grated Carrots1 Teaspoon Orange ZestFor the Frosting:6oz Cream Cheese6 Tablespoons Butter2 ½ Teaspoons Ginger3 Cups Powdered SugarJuice of ½ of a medium Orange (about 3-4 Tablespoons)To make the cake:Preheat the oven to 350 and line a 12 cup muffin tin with paper liners.

In the bowl of a stand mixer combine the sugars, oil and eggs together until light and fluffy.Add in the spices, applesauce and vanilla. Stir until well combined.

Add the flour, carrots and orange zest. Stir well.Remove from the stand mixer and stir in the chopped nuts. Using a ¼ Cup measuring cup put the batter into the prepared muffin tin.

Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.Remove the muffins from the baking tin and set on a cooling rack. Cool completely before frosting.To make the frosting:

Cream the cream cheese, butter and ginger together in the bowl of a stand mixer.Slowly add the powdered sugar to the mixture. Stir until well combined.

Slowly add the orange juice to the frosting, while beating it on low.Cream the frosting until it is light and fluffy.

Frost cupcakes using a frosting bag with tip.

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Source: Cake adapted from Food Network Magazine, April 2015

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Marshmallow Frosting

This frosting is pretty much the most amazing thing I’ve ever tasted. It is the perfect amount of marshmallow and frosting combined. One thing I did realize (after I’d made it), was that you need to serve it directly after you make it. I made the mistake of preparing it a few hours in advance and that was definitely the wrong thing to do. While it still tastes amazing a few hours later, the frosting falls the longer you leave it. So basically delicious product, but it doesn’t look pretty.

I suggest using Baker’s Sugar for this recipe. While granulated sugar works you are going to get a finer finished product with the Baker’s Sugar. Baker’s Sugar is a super fine sugar that dissolves well in recipes. Using this for the frosting will result in a super smooth and fluffy frosting.

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Marshmallow Frosting:4 Egg Whites1 Cup Baker’s Sugar¼ Teaspoon Cream of TartarDash of Salt1 Teaspoon VanillaFill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Transfer the bowl to a stand mixer fitted with the whisk attachment and add the vanilla extract. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more.  Use immediately or store in an airtight container at room temperature for up to 3 hours.

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Source: Adapted from Chow