frosting | Grin and Bake It!

Category Archives: frosting

Written on May 25, 2011 by Kate

Do you ever watch Hoarding: Buried Alive on TLC? Okay, I’m pretty much the antithesis of the people they feature. There are few things that I’m attached to. My mom can attest to this. When asked to clean out my closet or shelves, I would throw about 90% of the stuff in a trash bag and be done ~ 15 minutes tops, quick, easy, and no one got hurt… that was until my mom discovered the trash bag and initiated the painful process of removing each item one by one to re-itemize what stayed and what went. Just for the record, my mom is also in no way a hoarder. I just, apparently, threw out a whole lotta stuff she knew I’d later regret. Don’t you hate when mothers are always right?

I am now beside myself that I got rid of all of my high school formals. What was I thinking? Oh, how I would love to show up to my 20^th high school reunion this summer in my red, floor length, satin dress with rhinestones, an intricate lace bodice, and huge puffy sleeves. The big hair completed my fabulous look. I have to find a picture to post! It’s quite a sight! I will admit though, that I still have my wedding dress (which I agree is a little weird since I’m divorced and have a son, not a daughter to inherit it. What can I say, we are in no way a normal family, but you already know that if you follow my blog). I loved, loved, loved that dress (worth every penny ~ Thank you Mom & Dad!)~ still can’t bring myself to part with it, too many great memories that go along with that time in my life.

Yes, I’ve gone way off on a tangent, stay with me, there is a connection between hoarding and these cookies (I think).

The one thing I have too much of and struggle to part with are the boy’s books. My BFF, Keri, has inherited several hundred of the boy’s books for her girls. The hoarder would keep all the books; I find good homes for them, except the few I can’t let go of (kinda like the wedding dress) ~ Goodnight Moon, The Golden Egg, and The Very Hungry Caterpillar are a couple of them. Some of my best moments have been spent snuggling my boy and reading.

I loved these cookies so much, I almost couldn’t part with them. You do know the story The Hungry Caterpillar, by Eric Carle, right? And you’re not going to ask me why the cookies have holes in them, are you? I thought everyone knew The Hungry Caterpillar (seems I’m wrong). There are over 30 million copies in print and it’s translated into 50 different languages, so if you don’t know the story, where have you been? Quick synopsis, the plot is not very complex… Caterpillar eats his way through a whole variety of foods. Very fat caterpillar goes into cocoon. The once hungry caterpillar emerges as a beautiful butterfly. The End!

The boy’s school was having a silent auction at their country fair last week and needed donations. I put together a gift card for 25 custom cookie favors, but wanted to make cookies to go with it. I figured even if there were a few grown-ups out there unfamiliar with the book, all of the kids would get it, and none of them would ask me about the holes in the food. Several friends bid on my cookies (my friends should know by now, I will make you cookies out of the goodness of my heart, no need to bid on them). The cookies went to my friend Lisa, the highest bidder, so I now get to do her son’s birthday favors (which I would have done anyway).

Of all of the cookies, my favorite are the swiss cheese, pretty random I know. I’m also quite happy with how the very hungry caterpillar turned out. Hope they were yummy Lisa!!

cookies, Desserts Galore, frosting, Recipes

16 Comments - Leave a comment!

Print This Post

Written on May 21, 2011 by Kate

11 Comments - Leave a comment!

The Little League spring season is coming to an end. The boy’s team was defeated after three playoff games. The final score in the last playoff game was 7-6… so close! Matt, Blake’s dad, was sadly out of town for work and wasn’t able to see it live. He and I texted the entire game so he could get the play by play. I think he was just as caught up in all of the action, as I was. We’re both so proud of how much our boy has grown in the game. Hopefully (but I’m not pushing), he’ll continue playing.

At some point, I think the boy is going to look back and remember his season as a Dirtbag as one of his most fun baseball seasons. He had such a great team of boys. They all really bonded. And yes, I just called the boy a Dirtbag. No, that’s not one of my terms of endearment for him; it’s actually the name of his team. The boy was recruited to play for the California State Long Beach Dirtbags this year, and they definitely lived up to their name, getting filthy every game. I love watching the games; I hate washing the baseball pants! What is the secret to getting them white again? It’s not bleach…I’ve done that. And who decided that white pants were the best color for baseball? Dare I say, a man who has his laundry done for him? I’m just guessing.

I have made a ton of themed baseball treats over the last few years. Last week I had an order for baseball cake pops and brownie pops that turned out pretty cute. For the boy’s team party, I did baseball cookie favors and team cupcakes. I know, I wasn’t very original; I did the same thing last year. I sprinkled the cupcakes in the Dirtbag team colors and then topped them with mini baseball cookies and cookies with the Long Beach team logo. I like the look of fondant cupcake toppers, but I find them a bit confusing for kids (or maybe it’s just me). Do the kids actually eat the fondant cupcake toppers? Should there be an announcement ahead of time telling them not to eat them? I wouldn’t encourage the eating of the toppers, but I guess it’s just sugar, right? Anyway, I avoid the issue altogether and make cookie toppers, two desserts in one!

Have a great week!

Cakes, Cupcakes, frosting, Parties, Recipes

11 Comments - Leave a comment!

Print This Post

Written on May 7, 2011 by Kate

2 Comments - Leave a comment!

When it comes to birthdays, cupcakes rule. They’re portable. They don’t require plates or utensils, and they’re built-in portion control (unless you’re the friend who attended the boy’s party last week that was seen eating at least five cupcakes. I didn’t observe it, it’s just what I’ve been told. I sent him home with very specific instructions that night… Do not tell your parents what you ate tonight. If asked, tell them you had one cupcake. (Was that wrong of me?). In case you’re wondering, he didn’t get sick that night or go into a sugar-induced coma. Phew!!

My only problem with cupcakes is that the birthday boy or girl doesn’t get anything special. My solution… mini cakes. The boy and I discussed video-game themed cake and cupcake ideas and decided to go with Club Penguin. I’m a fan of Club Penguin. It’s one of those rare, happy computer games, full of penguins and puffles, neither of which use guns or explosive devices to kill one another. I’m still not exactly sure what a puffle is, but I knew I could make it in cupcake form. The eyes were made with mini-marshmallows. I cut them in half and the put two together with a dab of buttercream. I used a whole variety of piping tips to make the hair (really out of pure laziness, I didn’t want to stop and wash tips in between). They all ended up looking good. The bright colored frosting was achieved by using Americolor gels, one of my can’t-live-without decorating supplies.

We thought an igloo cake would make the perfect mini cake for the birthday boy, and would look cute on our cake stand. This cake stand is from The Cupcake Tower Shop online at Etsy. It comes in several sizes. I love it because with a little bit of ribbon and double-sided tape, you can coordinate the stand to tie in with the party colors. It also breaks down into small, flat pieces, which makes storage a non- issue.

The igloo cake was made using the Wilton sports ball pan set. Once frosted, we used a toothpick to make the ice block pattern on the cake. I picked up a block of pre-made fondant at Michael’s to make a few penguins and puffles. When covering a cake in fondant, I prefer to make marshamallow fondant. It’s easy to make and tastes much better than traditional fondant. Pre-made fondant is the way to go when making figures. It’s really just edible play-dough, so do not fear! I googled fondant penguins and found a great visual tutorial at bccakes.com .

A few people have emailed asking for my frosting recipe. I know it’s in a few of these posts, and one day (hopefully this summer) I will get organized and put my go-to recipes on my sidebar. I have two go-to buttercream recipes I like to make, one for kids and one for grown-ups. If you’re a purist and the thought of shortening is horrifying to you, stop reading now… The birthday party buttercream recipe contains a combination of butter and shortening. It tastes exactly like the bakery frosting we grew up on. Kids love it, and I do too! I believe almost anything is fine in moderation, so a cupcake with a little shortening, no problem… just don’t eat the entire batch like the boy at the birthday party attempted to do. And just so we’re clear… that child shall remain nameless!

Birthday Party Frosting

printable recipe

1/3 cup white Crisco shortening, softened

1/3 cup unsalted butter, softened

4-6 tbsp. whipping cream (milk or half and half are fine too)

Pinch of salt

1 ½ tsp. vanilla

4 cups confectioner’s sugar, sifted

In a large bowl, using an electric mixer at medium speed, beat together shortening and butter. Add whipping cream, salt, and vanilla, and continue mixing until smooth (2-3 minutes). Gradually add in sifted powdered sugar, beat well until smooth and fluffy. To reach the desired consistency, you may need to add more powdered sugar or cream. If you’re piping the frosting, you’ll want a thicker consistency, than if you’re spreading it on. Add food coloring and blend well. Remember, gel or powder coloring will darken over time.

Cakes, Cupcakes, Desserts Galore, frosting, Holidays, Parties, Recipes

2 Comments - Leave a comment!

Print This Post

Written on March 10, 2011 by Kate

9 Comments - Leave a comment!

This St. Patrick’s Day, we’re hosting a baked potato bar for our neighbors and friends. A nice, buttery potato is dessert to me, but the kiddos will probably not agree. What says St. Patrick’s Day (besides a creepy leprachaun)… a pot of gold at the end of the rainbow. Ever since I saw this rainbow tape-like candy I’ve wanted to use it. Have you noticed how many weird candies are out there for kids lately? They just scream “garnish” to me. Yes, the children will actually eat them the gummier, sourer, the weirder the better.

Here’s what you need…

~ Tootsie Rolls

~ Gold sprinkles or sanding sugar (The ones I used are from Williams Sonoma. I love their new line of stackable sprinkles. Wilton makes gold cake sprinkles, which would work great too.)

~ Airheads Rainbow Belts (I found these in the dollar section at Target. I’ve also seen them at the candy store in the mall, and Powell’s, our old-fashioned candy store, so I don’t think they’re too hard to track down.)

What to do:

Frost a batch of cupcakes with your favorite buttercream, or just use the frosting from the jar from the grocery store. You may cringe, but kids love it and it’s a time-saver. To create a cloud-like effect, pipe using a medium sized open tip (I used Wilton # 12 ). Gently sqeeze the piping bag to make a round dollop on the cupcake. Without lifting the bag up completely, shift the piping bag over and continue making dollops, so that they join together to make a puffy cloud.

Cut a rainbow belt in half and gently insert both sides into the cupcake.

To make the pot of gold, do the following on waxed paper: Cut a tootsie roll in half. Use a paring knife or a toothpick and carve out some of the center of one side. Shape the tootsie roll if you need to. Add the sprinkles to the tootsie roll pot before placing on the cupcake, otherwise you may end up with loose sprinkles on the white clouds. Important note… Do not add the tootsie roll pots until you’re ready to serve, and definitely do not add them the night before. The tootsie rolls will start to melt into the butter cream. I learned this lesson the hard way when making puppy ears for puppy cupcakes for a little one’s party a few years back.

These cupcakes were a test run for our party next week. We served them at our family celebration last night. My mom and the Naughty One just had their birthdays. Does my mom not look amazing in her sixties? The Naughty One is not looking so amazing right now. We haven’t told her that spring training begins soon. We hope to burn off some of that little belly.

Wishing everyone a wonderful & warm weekend!

Cupcakes, frosting, Holidays, Parties, Recipes, Tips

9 Comments - Leave a comment!

Print This Post

Written on December 31, 2010 by Kate

7 Comments - Leave a comment!

Happy New Year! It’s hard to believe another year has past. Why is it that the older you get, the faster time goes by? Looking back, it’s a little scary to see all of the dessert calories I’ve consumed. Luckily, the dial on the scale has stayed in the same place, which is further proof that you don’t have to give up dessert to stay healthy! Here are my top ten favorite dessert recipes from 2010, in no particular order. (Okay, I lied… I just recounted and it’s eleven. Too hard to narrow it down!)

Thank you to everyone who has followed my blog this year. I can’t wait to see what sweet things are in store for 2011!

Apple Cheesecake Bars

Chocolate Peanut Butter Cupcakes

Cake Batter Ice Cream Sandwiches

French Toast Cupcakes

Chocolate Covered Strawberry Cupcakes

Apple Pie Ice Cream

All-American Cupcakes

Salted Caramel Cupcakes

Vanilla Chai Cupcakes

S’mores Martini and Cupcake

Pina Colada Cupcakes

A Few of My Favorites..., Brownies & Bars, Cakes, Cheesecake, chocolate, Cupcakes, Drinks, frosting, Frozen Treats, Martinis, Recipes

7 Comments - Leave a comment!

Print This Post

Written on December 27, 2010 by Kate

3 Comments - Leave a comment!

Hope everyone had a great Christmas. It’s several days later and I’m still not hungry. My sweet tooth is no longer sweet, and I have absolutely no urge to turn on my Kitchen-Aid (which is kind of a bummer when you have a dessert blog). At this point, I realize a lot of people are looking for the secret to curbing one’s appetite, This eight-layer cake with chocolate frosting could be the answer. I know it sounds a bit paradoxical, eating something loaded with sugar to control your appetite, but it’s working for me!

I decided to forgo cupcakes and mini desserts and go BIG for our Christmas Eve celebration. With the help of my girlfriends and mom, we put together a great family-style Italian dinner. We enjoyed a great night with the kids running around giddy waiting for Santa to arrive. After Italian food and this dessert though, I’d never felt so full in my life.

I found the recipe for this layer cake on Saveur.com, one of my favorite foodie sites, and didn’t need to search any further. As if eight layers of yellow cake and homemade chocolate frosting aren’t enough, bits of Reese’s Peanut Butter Cups are sprinkled throughout the layers and garnished on top.

The cake originates from Smith Island, Maryland and has been made for generations, dating back to the nineteenth century. I have yet to try the Smith Island Baking Company’s cakes, but take a look at the varieties they offer, and try not to drool on your keyboard. They look amazing!

The cake itself is actually pretty easy to make. The traditional chocolate frosting is made on the stove, but I opted for one of my favorite chocolate frostings instead. I’m not going to lie though, it’s time consuming ~ the finished product is worth every minute you put into it. I made the cake layers the day before and carefully wrapped each individual layer in Saran Wrap. The cake tasted completely fresh the next day. On Christmas Eve, I made the frosting and put it all together. I was thrilled with how it looked and tasted! Cutting into it is definitely a show-stopper.

If you’re looking for just the right dessert for New Year’s, this is a great way to end 2010. I’m hoping to be hungry and back in my kitchen before New Year’s whipping up something sweet.

Cheers to a great end of 2010!

Smith Island Cake (from Saveur.com)

8 large Reese’s peanut butter cups, frozen
Nonstick cooking spray
1?4 cup flour
1 18 1?4-oz. box yellow cake mix, preferably
Duncan Hines
2 cups plus 3 tbsp. evaporated milk
16 tbsp. butter, softened
1 tsp. vanilla extract
1?2 tsp. salt
4 eggs
6 cups confectioners’ sugar
1?4 cup unsweetened cocoa

1. Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.

2. Heat oven to 350°. Grease four 8″ round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside. Put cake mix, 1 1?2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1?3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10–12 minutes. Divide half the batter between prepared cake pans. Set remaining batter aside. Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around edges, 12–14 minutes. Set aside to let cool slightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans. Repeat process a second time with cooking spray and remaining flour and batter.

3. When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4–5 minutes. Let cool for 5 minutes. Stir well.

4. Spread a cake layer with about 1?4 cup of icing; sprinkle with about 1 tbsp. powdered peanut butter cups. Top with another cake layer and repeat process to make 8 layers in all. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2–3 hours before serving. The cake can be stored for up to a week refrigerated in an airtight container.

Here is the link to the chocolate frosting recipe I love.

Cakes, Candy, Desserts Galore, frosting, Holidays, Parties, Products, Recipes

3 Comments - Leave a comment!

Print This Post

Written on December 15, 2010 by Kate

12 Comments - Leave a comment!

I can be absent-minded on occasion (okay… many occasions). Please tell me I am completely normal. I’m not exactly sure when it started, but I have a feeling it coincides with the initial stages of motherhood. Not too long ago, my mom loaned me a book that she loved. It’s called Still Alice. I am a book finisher. If I start a book, I almost always finish it; this was one of the exceptions. See, about one hundred pages into it, maybe less, I completely freaked myself out and was convinced that I, like the main character, was experiencing the early onset of Alzheimer’s. I’m not exaggerating. My anxiety sky-rocketed with every episode Alice had. I’m hopeful that I will eventually find the courage to finish this story that everyone has raved about.

My boy and his pup are used to my forgetfulness. I think they even find it a bit entertaining at times. They’ll watch me go on a search and rescue for my sunglasses, wait until I’m completely frazzled, and then tell me they’re on my head. My missing keys regularly turn up, of all places, in the front door. And when it comes to people’s names, I am the worst. It’s embarassing. I know all the tricks, repeating it in my head, saying the name back to the person, associating the name with something. Doesn’t matter… I still forget. Tell me you’ve had those uncomfortable moments when you run into someone, who calls you by name, and you draw a complete blank on their name. It’s always so obvious that you are clueless and have no idea what to call the person.

These cream-filled treats, I baked a few days ago, were yet another example of this common state of mind. I had to bake something for a cookie exchange at work, and had a novel idea… peppermint whoopie pies. My idea was fabulous until I realized it was not original at all. I had made these back in March, and posted about them here. Long story short, this is a repeat, same chocolate cookie, same peppermint buttercream, and same amazing taste! (only difference ~ tint of the icing, see photo below)

One of the ladies I work with said to a co-worker, “Those are worth the calories.”, which this time of year I think is a big thumbs up. If I only eat what’s really worth the calories, I still might fit into my jeans on January 1st. Dessert and cocktails, that’s my holiday diet!

Round Two of this recipe, I added crushed peppermint to a few, and made a few with a two-toned, candy-cane like frosting. (Here’s a previous post on how to pipe two-toned frosting. The colors blended together a bit this time around because of the consistency of the frosting. If I go for Round Three, I will make the frosting firmer to make the candy cane look stand out.)

Chocolate Mint Whoopie Pies

Chocolate Cake-Cookie Rounds

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon mounds of batter (I used one rounded tablespoon) about 2 inches apart onto 2 buttered large baking sheets. Bake 11 to 13 minutes. Cookies will be done when they spring back when gently touched. Be careful not to over-cook. Transfer with a metal spatula to a rack to cool completely.

Mint Flavored Buttercream Frosting (Chockylit)

1 cup (2 sticks) butter, softened
4-5 cups powdered sugar, sifted
1/4 cup milk
1/4 tsp all natural peppermint extract (You may use more or less depending on your taste preference.)

Beat butter until creamy, scrape bowl. Add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.Add more powdered sugar as needed to get piping consistency.

To Assemble

Fill a pastry cone or plastic bag with the icing and attach your desired pastry tip. Pipe generously onto a cake round, covering the entire surface, and top with another cake round. Alternately, you can pile on the frosting with a spoon and smooth out with a knife. Continuing this process until all the pies are assembled.

chocolate, cookies, Desserts Galore, frosting, Holidays, Parties, Recipes

12 Comments - Leave a comment!

Print This Post

Written on October 20, 2010 by Kate

8 Comments - Leave a comment!

It’s raining in California. I’m sure you’re well aware because it made national news, right? Weather forecasters get so excited when they can report something, other than a sunny day (with a little morning fog) here. I think it’s common knowledge that people from California cannot drive in the rain, really they can’t.

Here’s what you may not know…

Women get absolutely giddy pulling their Ugg boots off of the shelf (dusting them off) and strutting their stuff in the rain. After school pick-up is a fashion show you don’t want to miss.

It doesn’t matter if it rains or hails, your child will debate you, rattling off a list of reasons why wearing flip flops, shorts, and t-shirts are perfectly appropriate rain attire. (Give up on this one. It isn’t a battle worth winning.)

Many children have no idea how to use umbrellas. I learned this the tough way yesterday doing carpool. I put the car in park, ventured out of the vehicle, got completely drenched, all to give a very important mini-lesson. It went like this, “See this button right here… If you push it, the umbrella will open.” WOW!

Kids think that all schools should be shut down when a heavy rain shows up. The boy woke up ecstatic and was adamant telling me “There’s no way kids go to school in this. School is cancelled.”. Boy, do I love when I can prove him wrong.

Here is the one that is closest to my heart, as I truly miss having my own classroom and my class of thirty kids. This is what I do not miss, even worse than bus duty…those three dreaded words… RAINY DAY SCHEDULE. Rainy days mean kids have recess inside the classroom (okay, I can handle that). Here’s where it gets bad. Let me preface this by saying, we do not have cafeterias in California. Kids eat outside at the lunch tables, unless it rains. In the event of rain, the teacher is stuck in the trenches, forced to deal with the rancid smell of student lunches ~ 30 of them, all with various smells, coming together to make one disgusting odor. Even after the storm has passed, it’s not over, the smell lives on for days.

Please take pity on your child’s teacher and be extra nice. Do you know what the teacher would love… some of these pumpkin whoopie pies. The teacher will be able to endure the pent up energy of thirty little, smelly bodies if he or she knows that at the end of the day, heaven awaits. These are heaven!

Martha is the one to thank for this amazing recipe.

We used to make these as individual cookies and spread a little frosting on them, but then I had the brilliant idea of putting two cookies together, with a dollop of frosting in between. (See, then it’s really only one cookie ~ less guilt) These cookies are a combination between a muffin and a cookie. I refrigerate them and eat them straight from the fridge. You can also leave them out for a bit before eating (if you have the willpower).

Pumpkin Whoopie Pies

cookies:

2 3/4 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. coarse salt

1 1/2 tsp. ground cinnamon

1 1/4 tsp. ground ginger

3/4 tsp. ground nutmeg

3/4 c. unsalted butter (softened)

2 1/4 c. packed light brown sugar

2 large eggs

1 1/2 c. canned solid-pack pumpkin (do not buy the pumpkin pie filling can, you want pure pumpkin) (14.oz.)

3/4 c. evaporated milk

1 tsp. vanilla extract

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 c. batter to a pastry bag with 1/2 inch tip. (or my shortcut – A medium ziplock bag with the corner cut off, no tip needed) Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing one inch apart.

Bake cookies until top springs back, about 12 minutes. Cool sheets on wire racks 5 minutes. Transfer cookies to wire racks and cool completely.

Match up two cookies (similar in size). Spread or pipe frosting on one cookies and gently press the second cookie on top.

Cream Cheese Frosting (Adapted from AllRecipes.com)

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 1/2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

cookies, frosting, Holidays, Recipes

8 Comments - Leave a comment!

Print This Post

Baking my way through the trials and triumphs of life!

Category Archives: frosting