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cream cheese
Frosting
Ingredients:
8 oz cream cheese
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Directions:
1.
In a small bowl, mix the cream cheese with a hand mixer until completely smooth.
2.
In a separate bowl, combine the heavy cream, powdered sugar, and vanilla extract using
the hand mixer on high speed until stiff peaks form.
3.
In three parts, fold the whipped cream into the whipped cream cheese. Continue to fold
together until frosting is fully combined without lumps.
4.
Place frosting into a piping bag, or the Dash SuperSqueeze
5.
Top your mini cupcakes, and enjoy.
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Batter Bottle.
™
tie dye
Frosting
Ingredients:
1 ½ cup unsalted butter, softened
2/3 cup light corn syrup
1 ¼ cup powdered sugar
Directions:
1.
In a bowl, mix softened butter on high using a hand or stand mixer until lightened in color.
2.
Add the corn syrup in three parts while mixing on a medium-low speed throughout. Once
all of the corn syrup is combined, mix on high speed for 1 minute.
3.
Add in powdered sugar and mix on low until combined. Then, mix on high for 1 minute.
4.
Add in salt and vanilla extract and mix on low until combined
Optional:
5.
Split your frosting into three equal parts and choose three different food coloring shades.
Add 2 drops of food coloring to each batch.
6.
Separately mix each batch of frosting until the color is well-blended.
7.
Fill three separate piping bags without piping tips with their own color and tie off the ends.
8.
In a larger piping bag with a large piping tip, insert all three frosting colors stacked one next
to the other.
9.
Cut off the piping bags sticking out of the end of the larger piping tip.
10.
Top your mini cupcakes using the larger piping bag. Be sure to apply pressure on all three
colors to achieve a tie dye effect.
1 tsp vanilla extract
pinch of salt
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