Classic Buttercream Frosting Recipe

We had Liam's birthday party with his classmates this weekend.  He really wanted the chocolate ganache recipe to adorn his cupcakes, but since the kids were going to be decorating the mini cakes themselves, I convinced him that perhaps something that set up a bit softer might be easier for them to work with.  I offered this recipe, since it sounded mild and creamy in flavor and texture so they could add to their masterpieces as many flavors as they wanted.  It was a hit!  I had also read about a little hint (now I can't remember where, so forgive me to whomever made the comment on another site) regarding coloring frosting.  Rather than simply coloring your frosting the typical way, try adding color AND flavor by adding Kool-Aid.  I don't typically buy Kool-Aid, but for this purpose the $0.16 was totally worth the cost of the sugar!  I first used this recipe to frost the cupcakes, then decided that they were just too plain looking and wanted to dress them up.  I started piping more of the white stuff (thinking that some kids may not like the blueberry flavor), and then took the rest of the frosting left and added the Kool-Aid to it.  Perhaps it was a bit much flavor for what was left, as it was a bit sweet, but I think it gave a really good flavor to the blue color.   And, it gave the very plain white cupcakes some color as well.  Don't you agree?  Which one calls to you more?

The recipe comes from the Sweet Savory Life blog.  The author is a cake decorator, so has used this recipe on wedding cakes.  Her piping skills put my meek attempts to shame!  (Did you notice the "twist" effect on the blue piping?  I only had one decorator's bag to work with, and was too lazy to wash out the white or mix it in better or find out exactly what you are supposed to do.  It's supposed to be all blue of course, but I like my mama oops!  It gives it some flare!)  Alice inspires the baker in me!  I can only hope that my renditions of these recipes will do the same for you!

1 C butter (2 sticks or 1/2 pound), softened
3-4 C confectioners sugar, sifted (yes, you must sift so the little clumps of sugar don't give you a clumpy frosting!)
1/2 t salt
1 T vanilla extract
up to 4 T milk or heavy cream

Directions:
Beat butter for a few minutes with a mixer's paddle attachment on medium speed.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.  Increase mixer speed to medium and add vanilla extract, salt, and 2 T of milk/cream and beat for 3 minutes.  If your frosting needs a more stiff consistency, add remaining sugar.  If it needs to be thinned out, add remaining milk 1 T at a time.

Cream Cheese Frosting

This used to be my standby recipe.  It is delicious over a chocolate cake.  And, I imagine it would be great on bars, carrot cake, cookies, etc.  I found it on allrecipes.com.  The original recipe follows and is good, but I have also followed one of the comments on the website to tweak it a bit.  We love it!  Original recipe yields 2 cups.

• 6 tablespoons cream cheese
• 1/3 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1 tablespoon cream
• 1 teaspoon vanilla extract

1. Mix all ingredients thoroughly and spread on cooled bars or cookies.   

Alterations as suggested by one of the comments:

• 1/3C margarine
• 1T cream
• 4 oz cream cheese
• 1 1/3 C powdered sugar
• 1 t vanilla

Chocolate Ganache

I've never been the best baker, never mind a cake decorator!  So, this year, for Liam's birthday, I thought I'd try a new "frosting" recipe, since my other recipes haven't worked out as well as I'd hoped over the years.  I wanted something easy, spreadable, and something that wouldn't necessarily require refrigeration.  I still wanted to make my own, though the store bought variety was tempting!  I wasn't meaning to find something so adult and elegant, but I did!  All I can say is YUM!  If you like chocolate, look no further!  THIS IS IT!  I loved this recipe.  It gives you three different ways to prepare it, all three easy-- even for me!  This comes from the savorysweetlife blog.  If you want to be even more tempted, go check out her photos.  It will make you want to eat your computer screen!  (I'm serious!)

Ingredients
8 oz of chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 T flavored liqueor

Directions
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil.  Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.  Allow ganache to cool before pouring over cakes as a glaze.  The longer you allow the ganache to cool, the thicker it will set.  Typically I stick mine in the refrigerator so it is slightly cold before whipping.  For piping or frosting, allow the ganache to completely cool and set up.  When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

Makes about 2 cups of straight ganache, but increases in volume when whipped-- perhaps 3 cups?

*Notes:  
1- You'll want to use semi sweet chocolate (Alice from the linked blog has also used bittersweet chocolate).  If you don't want the extra work of chopping the chocolate, semi sweet chocolate chips can be used instead
2- For whipping, you'll want to make sure that the ganache has cooled completely.  Alice (from the linked blog) recommends placing it in the frig for 15-20 minutes once it's cooled to room temp.  Then treat as you would whipping cream, using cold beaters and bowl.  
3- There is a bit of a debate as to whether or not to refrigerate.  The foodservice manager in me, says it's made with heavy cream, so you should probably refrigerate.  However, I did a bit of both.  I refrigerated it at first, which left the frosting a bit too hard for my taste.  Leaving it out maintained a more creamy texture when eaten.  The cream was pasteurized and you heat it again as well.  I haven't gotten sick yet, so I'm calling it "safe."  (We aren't serving a hospital population here... we're mostly healthy so use your own discretion.)