Shakin & Bakin Foodie Blog

Looking for the perfect decadent dessert to make? I think this gourmet cake recipe would make the perfect dessert to serve at dinner parties, holiday meals or if you're planning a romantic dinner for two. The recipe is courtesy of Epicurious Wine. The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake. Recipe makes 10 servings.

Dark Chocolate Cake with Red Wine Glaze Recipe

Cake:

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
1/3 cup all-purpose flour, plus more for pan
8 ounces bittersweet chocolate (at least 70% cacao), chopped
1 cup sugar
4 large eggs
3/4 teaspoons kosher salt

Glaze and assembly:

8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
1/2 cup powdered sugar
1/2 cup Epicurious Cabernet Sauvignon

Special equipment: A 9" springform pan

For cake:

Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.

Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.

Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

For glaze and assembly:

Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan.

Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.

Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.

DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

About 15 years ago my mother taught me how to make vanilla buttercream frosting and I've been making it ever since. It's my family's favorite homemade frosting that I use to top off cupcakes, cakes, brownies and sometimes I will frost a homemade loaf of cinnamon raising bread with this particular frosting. It's super creamy and yes...sweet!

One of the reasons I love this recipe is that it only utilizes 4 different ingredients. Next, if I need a stiffer frosting, I'll add a tad more confectioners' sugar. If I need it a little less stiff and more creamy, I'll add a tad more milk. You can really play around with those two ingredients to get the perfect consistency to your own liking. Finally, I typically have all four of these ingredients on-hand, so I don't need to run out to the grocery store at last-minute!

Let's face it...homemade frosting is definitely BETTER than the store-bought counterparts! Here's my mom's recipe which will make approximately 3 cups. If you're going to frost a 2-layer cake, you'll most likely want to prepare a double batch.

Vanilla Buttercream Frosting Recipe

1/2 cup butter, softened (not margarine)
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons whole milk

In a large mixing bowl, beat the softened butter with an electric hand-mixer until creamy. Beat in the confectioners' sugar, vanilla extra and milk. Continue beating until it reaches the desired consistency.

Pennsylvania is known for Whoopie Pies and many say that it's the Whoopie Pie birthplace. If you visit Lancaster County you will find delicious Whoopie Pies being sold in many of the Amish Country gift shops, stores, restaurants, etc.

We used to live down in Lancaster in the late 1980's and one of my neighbors gave me her chocolate whoopie pies recipe. Today...I am sharing that recipe with all of you.

Whoopie Pies Recipe

1/2 cup butter, softened
1 cup brown sugar, firmly packed
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
whoopie pie filling (recipe below)

Preheat oven to 350 degrees F. Light spray a whoopie pie baking pan with non-stick cooking spray. Set aside.

In a large mixing bowl beat together the softened butter with the brown sugar until creamy.  Add in the egg and vanilla extract. Beat again until smooth. Set aside.

In another large mixing bowl sift together the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Beat half of the dry ingredients into the first bowl until combined. Pour the remaining dry ingredients and the buttermilk into the first bowl and beat with an electric mixer until well combined.

Fill each cavity of the Whoopie Pie baking pan 2/3 of the way full. Use a spoon to level off the batter in each cavity. Place baking pan into the oven and bake for 8-10 minutes or until they are done. Remove and let them completely cool before adding the filling.
Whoopie Pie Filling Recipe

6 Tbsp. butter, softened
1 1/2 cups. confectioner's sugar (10X sugar)
1/8 tsp. salt
7 oz. marshmallow creme
1 tsp. vanilla extract

In a large mixing bowl beat the butter until creamy. Add in the confectioner's sugar and salt, beat again. Beat in the marshmallow creme and vanilla extract. Keep beating the mixture until it gets more firm and thicker. It should be light, fluffy and spreadable. If needed, you can refrigerate it for an hour or two to get it to thicken up.

Spread the filling in between two of the cake halves. We add about 1 1/2 tablespoons of filling per whoopie pie. Once you have them filled and assembled, store them in an airtight container.

What is better in life than Wine and Chocolate? Oreo's, Wine, and Nutella all combined into a Cupcake, that's what! Check out Nuvino Wine's newest recipe:

Oreo Nuvino Wine Nutella Cupcakes Recipe

For the cupcakes:
1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
¼ cup brown sugar
2 tablespoons granulated sugar
1 egg
¼ cup Nuvino's Red Blend Wine
½ teaspoon vanilla extract
¼ cup Nutella
10 Oreos
For the filling:
½ cup Nutella
5 Oreos
For the frosting:
1 cup red wine, any kind you like
¼ cup granulated sugar
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
salt, to taste
Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside. The cupcakes: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and Nuvino's Red Blend until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.

The filling: In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside. The frosting: In a small saucepan, combine Nuvino's Red Blend and sugar. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let to cool.

Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer. Assembling the cupcakes: Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake.

Nuvino is a single-serve, premium wine in a pouch designed to meet a growing consumer interest in international varietals available in smart, convenient packaging. Nuvino comes in four distinct wines such as Chardonnay, Malbec, Red Blend, and Sauvignon Blanc and they’re as agile, adventurous, and as adaptable as you are. In fact, not only can Nuvino go wherever your curious heart will take you, it will make new environments even more memorable as you savor both the journey and the destination. PreservPak is the technology that enables our wine to handle any adventure you throw at it by locking in and preserving all of our four distinct wines for up to 18 months while imparting no flavor profile of its own.

I love to cook but I admit...I am more passionate about baking. When it comes to baking, I like to bake all kinds of things like cookies, cupcakes, fruit pies, vegetable pies and sweet breads. If I had to choose a favorite...it would be cupcakes and cookies because they are so versatile and you can find a gazillion different recipes for both.

Recently I had the opportunity to review the follow book for all of you.

Title: Dare to Bake!
Author: Ady Abreu
ISBN: 978-0-7643-4796-2

Book Synopsis: Learn to bake new and creative cupcakes using everything from the standard vanilla and chocolate to fruits and vegetables. These proven cupcake recipes can be easily recreated at home and also provide a fresh twist to some classics. There are the Tamarind and Guava cupcakes or the Hibiscus flower and Passion Fruit cupcakes that include exotic but easy-to-find fruits. There’s also a selection of all-time favorites: peanut butter apple, fruity cereal, and pumpkin spice latte. The versatility of vegetables can be found in sweet and savory cupcake flavors such as spinach, corn, and pepper. With step-by-step baking instructions for the cupcake, filling, and icing, you’ll soon be creating gourmet and delicious cupcakes that are sure to impress family and friends. This book is perfect for the avid bakers who want to look beyond the typical cupcake recipe.

My Thoughts: I collect cookbooks and have over 200+ in my current collection and I have to admit, this one is quickly becoming a favorite. It's a hardcover book with 88 pages. The foodie photography inside this book is simply mouth-watering!!! This cookbook goes way beyond the basic chocolate, white or yellow cupcake...yup, way beyond! These are gourmet cupcakes that you can easily make at home!

Examples of Recipes: Pomegranate Ginger Cupcakes, Spiced Chocolate Cupcakes, Pear & Cranberry Cupcakes, Coconut Curry Cupcakes, Fruit Cereal Cupcakes, French Toast Cupcakes, Ham & Pineapple Cupcakes, Three Peppers Cupcakes and so much more!!!

I am a banana and chocolate lover and when I saw that there was a recipe for Banana Chocolate Cupcakes I immediately did the happy dance! The recipe was inspired by frozen chocolate bananas. The base is a chocolate cupcake with caramelized banana filling and topped off with a caramelized banana icing. The author includes all three of the recipes so you can whip them up to perfection! All of the ingredients used are basic ingredients and the step-by-step instructions are super easy to follow & understand. There is a full color photograph with the recipe so that you know what they will look like when completed. We have a family reunion we will be attending later this month and I am going to make these cupcakes for sure!!!

This is a beautiful cookbook and I am so excited that I now have a copy of it in my collection. I know I will be using this book over and over again! You can find it and many other books at Schiffer Publishing. I highly recommend this one to all of you!!!

Disclaimer: Shelly H. has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

Easter is just around the corner and I am already kicking my baking into high gear! Every year we host a Easter party here at our home for the kids with a big old-fashion egg hunt. This year, I will be serving these adorable Easter Bird Nest Cupcakes to all of the kids who will be attending the Egg Hunt and Party.

Easter Bird Nest Cupcakes Recipe

1 box White Cake Mix
1 tub Cream Cheese Frosting
1 cup Shredded Coconut Flakes
Green Food Coloring
1 bag HERSHEY'S Mini Robin Eggs
16-18 Cupcake Liners

Prepare the cake mix according to package directions. Only fill them 3/4 of the way full as you don't want them with high tops on them when they are done baking. Let cupcakes cool. Add 2-3 drops of green food coloring to the cream cheese frosting, stirring until the color is well-blended. Spread frosting on top of the cupcakes. Add 2-3 drops of green food coloring to the shredded coconut flakes and then sprinkle them on top of each cupcake. You can add a lot of coconut or a little, entirely up to you. Place 3-4 HERSHEY'S Mini Robin Eggs on top of each one. Store them in an airtight container until serving time.

How to Print Recipe: At the bottom of the post is a share button. Click on button to see options and then click on PRINT. A new window will open with the recipe inside it for printing purposes. Enjoy!

Today I would like to introduce you to a really cool product to hit the foodie market and it's a gourmet frosting spread that comes ready-to-use in a resealable, squeezable pouch! The company that makes this delectable gourmet treat is called Dollop who is world-famous for their gourmet cupcake creations.

The company is based out of Rochester, New York and is the proud winner of Food Network's Cupcake Wars. The company is owned by Heather Saffer and she wanted to give customers the freedom to create their own cupcakes with an array of cakes, fillings, frostings and toppings.

I received a large 16 ounce pouch of the Dollop Frosting Spread in the Peanut Butter Cookie Dough flavor. As soon as I received the product, I was immediately impressed. I love that it's packaged in an easy-to-use pouch that is resealable. I can use as little or as much as I need and save the rest for later.

The Frosting Spread can be used on cupcakes or cakes, but it is so much more versatile than that! You can use it as a dip for pretzels, melons, strawberries, potato chips, apple wedges, cookies, grapes, etc. You can also use it as a spread on your favorite dinner rolls, bagels, toast, etc.

I had an entire house full of guests on Saturday helping us with some of our remodeling work going on over at our other house. Along with various foods I served that day, I whipped up a fresh fruit and cheese tray, and served that tray with the entire pouch of the Peanut Butter Cookie Dough Frosting Spread.

At first my guests were not too sure about using it as a dip, but let me tell you, after just one dunk of fruit or cheese into the frosting spread, they were all hooked! Seriously, it was a fight over who was going to eat the fruit & cheese tray with that delectable frosting spread! They were not interested in the buffalo wings and pizza, nope, they all wanted this tray!

I was very fortunate that I got a few grapes off of it which I happily dipped into the frosting spread and WOW, I can now see why they were all fighting over it! This gourmet frosting spread is absolutely delicious! It tastes just like freshly made homemade cookie dough, but even better, since I didn't have to make it! LOL I served 2 types of cheese on that tray (Cheddar and Colby Jack) and let me tell you, that cheese dipped into this frosting spread was "out of this world" delicious! Who would of thought that cheese and cookie dough frosting would go together? Yummy!


Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

Today I am sharing with you a vintage recipe from the late 1960's that my 86 year old aunt gave me to years ago when I first got married. This recipe is really easy to make and trust me...very hard to mess up. I have made the perfect frosting each and every time I have used this recipe. It is a great chocolate frosting for cakes and cupcakes.

Never-Fail Chocolate Frosting Recipe for Cakes and Cupcakes

4 squares (4 ounce) unsweetened chocolate
13 oz. can sweetened condensed milk
1 tablespoon water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Melt the chocolate squares over hot water in a double boiler pan, stir in the canned milk and cook over low-medium heat for 5 minutes, stirring often with a rubber spatula. The mixture is done once it has thickened up. Stir in the water, vanilla extract and almond extract and simmer on low for 1 additional minute. Remove from heat and let cool for 4-5 minutes and then spread on your cooled cakes or cupcakes. The frosting will cover two 9" layer cakes or 18-20 cupcakes.

Today's recipe is another great vintage recipe from the late 1960's that was given to me by my great aunt. This chocolate fudge frosting is really great for cakes and cupcakes or if you are a brownie lover and like frosted brownies you can use it as a brownie frosting.

Chocolate Fudge Cake and Cupcake Frosting Recipe

4 1/2 squares unsweetened chocolate
1/4 cup hot water
2 1/4 cups confectioner's sugar (powdered sugar)
4 large egg yolks
4 tbsp. butter or margarine
1 teaspoon vanilla extract

Melt the chocolate squares over hot water in a double boiler pan. Remove pan from heat and stir in the water and confectioner's sugar. Add in the egg yolks, one at a time, beating after each addition. Add in the butter or margarine, one tablespoon at a time. Stir in the vanilla extract. Stir the mixture until it is creamy and smooth.

This frosting will cover two 9" layer cakes or 18-20 cupcakes.

This is a vintage recipe that I got from my aunt about 20 years ago and you can use this butter cream frosting on cakes, brownies or cupcakes. It is really easy to prepare and has a nice creamy texture to it.

French Butter Cream Frosting Recipe

1 cup semi-sweet chocolate morsels
1/4 cup instant or regular coffee
1/4 cup confectioners sugar
4 medium egg yolks
1/2 cup butter, softened
1 tablespoon vanilla extract

Place chocolate morsels, and liquid coffee into a blender container, cover and process until smooth. Pour the sugar, egg yolks, butter and vanilla extract into the container and blend again until smooth. Chill the container until it is of spreading consistency and use the frosting on cupcakes, cakes and/or brownies.

Looking for a quick and easy orange frosting recipe? Need some orange frosting for a Halloween cake or Halloween cupcakes? If so, you gotta try out this quick and easy recipe! It will cover two 8" round cakes or 18 cupcakes.

Orange Frosting Recipe

2 large egg whites
1 cup granulated sugar
3 tablespoons orange juice
1/2 teaspoon cream of tartar
pinch of salt
8 marshmallows
1/2 teaspoons grated orange rind

In a large mixing bowl combine together the egg whites, sugar, orange juice, cream of tartar and pinch of salt. Pour mixture into a double boiler pan over a pan of boiling water (underneath it). Cook on medium heat for 2 minutes and then remove from heat, beat with an electric mixer for 7 minutes or until frosting holds its shape. Cut marshmallows into quarters, fold them into the frosting until partially dissolved. Stir in the grated orange rind until all ingredients are well combined. Spread frosting on a cake or cupcakes.

Wow...I can't get over how many vintage recipes I have been finding in great aunties box! There are hundreds upon hudreds of them...they are all tattered, torn, yellowed & faded from being in storage for years.

Great Auntie had a habit of cutting recipes out of newspapers, magazines & from paper advertisments and tucking them away in this box. I am posting several of them onto my cooking & recipe blog as a way to preserve them for generations to come!

This vintage recipe is from the maker's of Karo Syrup.

No-Cook Marshmallow Frosting Recipe

1/4 tsp. salt
2 egg whites
1/4 cup granulated sugar
3/4 c. Karo Syrup, Red Label
1 1/4 tsp. vanilla extract

Add salt to egg whites & beat with an electric mixer or rotary beater until mixture forms soft peaks. Gradually add sugar, 1 Tbsp. at a time, beating until smooth & glossy. Slowly add Karo Syrup, beating thoroughly after each addition, until firmly peaked. Fold in vanilla extract. If desired, tint with food coloring.

Yields: Will frost two 9-inch layers or one 10" tube cake.

Oh...I just love this cake recipe given to me by my great auntie! She used to make this cake for us every year for our family summer picnics and everyone always raved about how delicious it was.

Irish Rag Cake Ingredients

3 cups granulated sugar
1 cup butter, softened
6 large eggs
1 cup milk
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt

In a large bowl, mix together all of the cake ingredients in the order that they are given. Lightly grease your 9x13" cake pan and bake your cake in a preheated 350 degree oven for 30-40 minutes or until its done.

Ambrosia Icing Ingredients:

1 lb. flaked coconut
2 oranges, finely chopped up
1 orange rind, finely grated
1 cup sweet cream
1 large egg white, beaten well
1 cup confectioner's sugar (10X sugar)

Mix together all of your icing ingredients until smooth. Spread on top of your cool Irish Rag Cake.

I really love using this recipe when I need a fast and easy chocolate frosting to top off a cake, cupcakes or a dish of brownies. You can mix this recipe up in less than 10 minutes and it only uses 5 ingredients that you most likely already have on hand. It will make about 2 cups of frosting.

Chocolate Frosting Recipe

3 cups confectioner's sugar (10X sugar), divided
2/3 cup of powdered cocoa (I like to use Hershey's)
1/2 cup butter, softened
5 1/2 tablespoons of milk, divided
1 teaspoon vanilla extract (I like to use Watkin's Vanilla)

In a medium sized mixing bowl, beat together 1 cup of the confectioner's sugar with the powdered cocoa, butter and 2 tablespoons of cold milk. Stir in the vanilla extract and beat again. Gradually beat in the remaining ingredients until creamy and smooth.

Use the frosting right away or refrigerate it. However, if you refrigerate it, you will need to let it sit for about 10 minutes before using it so that its not too stiff to spread.

When it comes to making cupcakes...I love frosting mine with vanilla or cream cheese frosting. The following recipe is the one that I like to use to make homemade Vanilla Frosting and its pretty easy to prepare.

I made some lemon flavored cupcakes and then used this recipe for my frosting.

Vanilla Cupcake Frosting Recipe

2 cups confectioners sugar
1 egg white
1/2 cup vegetable shortening
1 tablespoon butter
1 tablespoon vanilla extract
2 tablespoons flour
2 tablespoons cold milk

Beat egg white and 1 cup of confectioners sugar for 1 minute. Combine all ingredients and beat until light and fluffy. Spread onto your favorite cooled cake or cupcakes.

If you are looking for a simple cake icing recipe that is super easy to make and only takes 3 ingredients, then you found it! I like to use this recipe to glaze my bundt cakes (tube cakes).

Recipe is from: Better Homes and Gardens New Cookbook

German Chocolate Cake Icing Glaze Recipe

Ingredients:

1 (4 ounce) package German sweet chocolate, broken up into pieces
3 tablespoons butter or margarine (I use butter)
1 1/2 cups sifted powdered sugar

In a small saucepan, melt together the chocolate and butter over low heat. Remove from heat; stir in the powdered sugar and 3 tablespoons of hot water. Add more hot water, if needed, to make of pouring consistency. Spoon over cake. Glazes top of a 10" round tube cake (bundt cake).

This chocolate cake frosting is really easy to prepare and tastes delicious. You can use the frosting to frost cakes, cupcakes and brownies. Of course, we enjoy it most on chocolate cake or chocolate cupcakes.

This recipe is from the Better Homes and Gardens New Cook Book.

Chocolate Sour Cream Frosting Recipe

1 (6 ounce) package semisweet chocolate pieces
1/4 cup butter or margarine
1/2 cup dairy sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups sifted powdered sugar

In a saucepan, melt the chocolate and butter over low heat, stirring frequently. (I find it best to stir with a nonstick silicone spatula). Cool mixture for about 10 minutes. Stir in the sour cream, vanilla extract and 1/4 teaspoon salt. Gradually add in the powdered sugar, beating by hand until its smooth and of spreading consistency.

This frosting will frost two 8-inch or 9-inch layer cakes.

Here is a very easy recipe to make that you can use to frost cookies, cakes, cupcakes or brownies. Out of all of my butter cream frosting recipes, this one is the easiest to make and the best!

Vanilla Butter Cream Frosting Recipe

1/4 cup butter (not margarine)
1 1/2 cups confectioner's sugar (powdered sugar)
milk
1/4 teaspoon vanilla extract

In a medium-sized Tupperware mixing bowl, cream the butter together with the confectioner's sugar. Add a little cold milk and vanilla extract until frosting is of spreading consistency.

This is a really simple 3 ingredient recipe to make Peanut Butter Icing. If you like it creamy, this is what this recipe will give you...the perfect icing for cakes, cupcakes and brownies. From time to time we even use this as a fruit dip...just beat it extra long when using the mixer to make it light and fluffy.

Peanut Butter Icing Recipe

1 (8 ounce) pkg. cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup creamy peanut butter

In a small bowl, using an electric mixer, beat the cream cheese until fluffy. Gradually add the canned milk and then the peanut butter. Continue mixing until the icing is smooth and creamy.

This icing will make enough to frost a 9 or 10" layer cake, 24 cupcakes or a 15x10" sheet cake.

This is a very easy to make homemade Vanilla Frosting Recipe that only uses 3 ingredients that you most likely have on hand. You can use this to frost your cakes, cupcakes and/or chocolate brownies.

Easy Homemade Vanilla Frosting Recipe

2 cups powdered confectioner's sugar
3 tablespoons milk, divided
1 teaspoon vanilla extract

Mix confectioner's sugar, 1 1/2 tablespoons milk and vanilla extract in a medium-sized bowl with an electric mixer. Add the additional 1 1/2 tablespoons of milk until the frosting is of spreading consistency. This recipe will make 1/2 a cup of frosting that you can use on small cakes or cupcakes.