Easy Cupcake Frosting

I am going to share my favorite cupcake frosting with you guys because it is so easy to make, but tastes so much better than store bought frosting.

Another thing that I love about this frosting is it is very versatile. It can be a stiff icing perfect for detailed borders around cakes, cookies, or cupcakes or it can be a smoother consistency perfect for spreading easily on to a cake for a professional looking finish.

The secret to varying consistencies? Milk. And how much milk you add. 

This was not always my go to frosting recipe, I have tried several different kinds. Some required heating and cooling-- which were good, but the time involved was a real problem for me. I have a problem with patience (meaning I have none). I did try a cream cheese type frosting recipe which was delicious and tasted like a spreadable cheesecake, but it was really too runny (but I will whip it out occasionally with red velvet cupcakes, because red velvet cake and cream cheese icing are soul mates). I wanted the frosting that you get from the bakery, the frosting with a "crust" on the outside, super creamy on the inside, and topped with the perfect "cupcake swirl"  (that perfectly piped frosting twist on the top of the cupcake). That is when I found Wilton's recipe for Crusting Buttercream Frosting. And I have never gone back.

Before we get to the recipe: spoiler alert: My BUTTERcream icing does not contain BUTTER. I know, just move past it. You CAN make this frosting with butter-- I have just found to get the best "cupcake swirl" shortening works better. 

But I am going to call it buttercream, because shorteningcream does not sound as good.

**Recipe adapted from Wilton's Buttercream Icing recipe**

This makes a lot of frosting, and can be easily cut in half if you only need a small amount of frosting... Except I have never had a problem with TOO MUCH frosting.

Happy Baking!

Craft Show x 3

Mark your calendars because I will be at 3 Craft Shows in March. I will have cupcakes and cookies available for purchase and will be booking orders as well... and doing some giveaways!

So come see me and then buy all my treats.

Links to the facebook events here:

March Madness Vendor Event

Ladies Day Out Vendor Event

Marching in to Spring Vendor Event

Hope to see you there!!

Baseball Cake + Cookies

This week I had the opportunity to team up with one of my very talented friends for a baseball birthday party. 

I get asked quite a bit if I do cakes, and I do not. I will do cakepops and cupcakes (and of course cookies) but cakes have never been my thing. They are Charity's thing... check out her AMAZING cakes over here. 

The order was for 6 St. Louis Cardinals cookies and 6 Detroit Tigers cookies.

I decided to do baseball cookies with each teams logo/initial. 

Together with Charity's cake they turned out very cute.

Make sure to check out Charity's Creative Cakes to see some amazing cakes!

Valentines Day

Full disclosure, I do not LOVE Valentines Day... never have. 

But I do love making valentines day cookies!

I also love any excuse to dress my dogs up in clothing.

This year for Valentines Day I did not make sugar cookies, I made meringues, they were sugary, pink&sprinkled, crispy and melt in your mouth good. 

Pretty much everything I am looking for in a cookie.

I decided to bag some up to give to the neighbors, and then I put some on sticks for my fave kiddos.

I know there are several meringue recipes out there on the internet, pinterest, etc. I use my grams and it has yet to fail me. I have no idea where it is from, but it is kept jammed in to her cook book written on the back of an old greeting card. Suggesting to me that she found it in a magazine or on TV and grabbed the closest thing to her to write the recipe on.

I love her hand written recipe card, but I will share it all with you electronically ;)

My grandma always added chocolate chips to hers, so that is always an option. I omit them because I don't like chocolate. *gasp* yeah, I figured we get it out now. I do not like chocolate. Also not a fan of pie. It's best you know now. I am sure it will come up later. 

The ingredients for these cookies are simple ingredients that are usually on hand, the hardest part about the cookies is making sure you get the meringue right. For best results make sure there is no moisture in the bowl that you separate the egg whites in to. Also make sure not to get any yolk in the egg whites. It works best to use eggs that are room temperature.


The difference between soft peaks and stiff peaks:
Soft peaks will curl and fall easily off the beater. Still peaks will stand up.


To add sticks, lay a cookie stick out on the cookie sheet and pipe the meringue mixture over the stick. Add the sprinkles immediately after piping so they will stick to the cookies

And Enjoy! :)

from me and my animals dressed as humans:



For more pictures of some of my Valentines cookies, click HERE

Hi.

Welcome to my updated blog!

If this is your first time here, please check out my About Me section to learn more.

If you are here because you would like to order some of your own customizable sweet treats, then please check out the Ordering Info section.

I am pretty excited to be offering sugar cookies, cupcakes, and cake pops!

If you aren't sure what you are looking for, but need some inspiration, check out some of my older designs PB (pre-blog) here

Or you could always fulfill that New Years Resolution... you know, to learn to decorate your own amazing cookies!

Trust me, if I can do it, you can too!

Check this out

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Links on the top right side of the page

If you came to find how tos, diys, and recipes... stay tuned :)

-Andrea