Every year I make New Year’s resolutions. And every year, I break them 🙂 This year’s list included the usual – exercise more, eat better, read regularly, don’t waste time, grow as a person, etc etc etc. It also included blog / baking related tasks – post regularly without stressing myself out, bake a cake a week and decorate as practice, try recipes that scare me, etc. I’ve been pretty good about posting regularly in my opinion. Well, as well as can be expected 🙂
The whole “baking a cake a week” thing sort of fell flat though. But, looking on the bright side, it’s not like I didn’t bake ANY cakes! I ordered myself a few 6 inch pans, and have managed to tackle about one a month. Pat on the back for me. Hah, the thing is, I’ve been sticking to my staple chocolate cake and vanilla cake recipe, and have only been branching out when it comes to frostings. And it is totally dependent on the mood I’m in.
Take this Raspberry Cream Cheese Frosting for example. All I knew was that I wanted cake, with berries. But I had no berries in the house. And very little butter. And I was wearing super comfy pajamas that I was in no mood to change out of to go to the store. But I did have cream cheese, and my chocolate cake doesn’t need butter. A quick google search later, and I found this awesome frosting recipe from A Spicy Perspective. Seemed straight forward enough, and it looks so smooth and creamy. The end result? Pretty darn good. It tastes more sweet berry cream cheese-y than frosting-y, but in that moment that’s what I wanted. I wouldn’t recommend this as a frosting for the Summer or even if you plan on leaving out for longer than an hour since it does melt a little. Probably would be best to use it in whoopy pies or cupcakes.
- 8 oz. cold cream cheese
- 3/4 cup room-temperature butter
- 1/2 cup raspberry jam ("spreadable fruit" is thicker and easier to work with)
- 1 tsp. vanilla
- Pinch of salt
- 2-3 drops red food coloring
- 3+ cups powdered sugar
- In the electric mixer, beat the cream cheese, butter and jam together until smooth. Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
- Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
- Place in the refrigerator until and cupcakes are cooled and ready to be frosted.