I know strawberry cake is favorite in the south and sells out anytime it’s on a restaurant menu, because it hits all those food memory points. Someone’s grandma made the best strawberry cake or every time we had a get together we had to have the strawberry cake.

Low Carb Strawberry frosting is not easy to make. Strawberries are 92% water and this has to be cooked out or roasted out prior to making a frosting that can you can pipe. What you want is intense flavor without the water that compromises the frosting.

Roast the Strawberries for Low Carb Strawberry Frosting 

I like to roast the strawberries to intensify the flavor and then blend them. You can also choose to cook the strawberries on top of the stove on very low and reduce down as much as possible to eliminate the water and intensify the flavor.

Use Swerve Confectioner’s Sweetener for Sugar Free, Low Carb Keto Friendly Frosting

What Sweeteners do I use to make Keto Strawberry Cake?

I use Swerve granulated and confectioner’s sweetener. You can find out more about why I use these here.

Ways to Use Strawberry Frosting

You do not have to pipe the frosting if you want to use a little less. I love a smooth topping with a fresh strawberry or sprinkles. You can get sugar free sprinkles from Stoka.

Low Carb Strawberry Cake

Low Carb Chocolate Cake:

More Low Carb Frostings from Spinach Tiger

Low Carb Vanilla Butter Cream

Low Carb Lemon Cream Cheese  Frosting

Low Carb Cream Cheese Frosting

Low Carb Chocolate Buttercream 

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Low Carb Strawberry Frosting

Keto Friendly low carb strawberry frosting with butter and cream cheese for cakes, cupcakes, muffins.

Course Frosting

Cuisine Amerian

Keyword frosting, keto brownies, low carb browines, starwberry

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Strawberry Puree

• 1 cup strawberries Can use fresh or frozen
• 3 tablespoons Granulated Swerve

Frosting

• 8 ounces butter
• 8 ounces cream cheese
• 1 1/2 cups Granulated Swerve
• 1/3 cup strawberry puree

Instructions

Strawberry Puree

• Preheat oven to 350 degrees F.
• Put strawberries on baking pan. Sprinkle with Swerve.
• Puree roasted strawberries in super blender or Vitamix.

Frosting

• Beat butter for five minutes until very light.
• Place cream cheese in microwave for 10 seconds to take off chill.

  Beat cream cheese separately.
• Add cream cheese to butter.
• Add sifted Swerve confectioner's sweetener 1/2 cup at a time.
• Make sure strawberry puree is room temperature. If it's iced cold, it will separate.
• Add in strawberry puree a little at a time. Mix very well.
• Keep refrigerated.

Nutrition

Serving: 1of 12

The post Low Carb Strawberry Frosting (Keto Friendly) appeared first on Spinach Tiger.

This is the most delicious low carb chocolate buttercream frosting, and  I mean it. Served at my last dinner party celebrating a birthday, everyone (even the kids) loved this smooth, creamy, sugar free frosting, made possible by Swerve Confectioner’s Sugar. (amazon)

I know what you will want to know about this frosting is how does it compare to a regular chocolate frosting. I think I like it more. I like that swerve puts out a Confectioner’s baking sugar, which makes it so easy to make a guilt free low carb chocolate frosting.

Normally, I would make a double batch of my grain free chocolate cupcakes, but here I used this Swerve chocolate’s box cake mix. It’s only one layer, so I used two. One layer was vanilla and one layer was chocolate. Swerve sent me the cake mixes, but this is not a paid or sponsored post. They asked nothing in return.

I just happen to be one of the bloggers that makes a lot of Swerve desserts and I tag them on instagram. I suggest following me on instagram to never miss a recipe,  and if you love sugar free desserts (that are low carb), give them a follow too.

I hope to get several more of the mixes and come up with some awesome box cake hacks. I am a firm believer of making my own frosting, because it’s so easy, and I like to make frosting according to my own sweet tooth.

This is the frosting that will make any cake or cupcake a sugar free dessert without compromise.

Tips for low carb chocolate buttercream frosting

Make sure the butter and cream cheese are both softened and the powdered sugar and cocoa powder are sifted. These two tips should make it all come out nice and smooth.

Taste your low carb chocolate buttercream frosting

Taste your low carb chocolate frosting. You might like a little more chocolate fudge taste. You can feel free to have a dark unsweetened cocoa to the mix for more of a chocolate fudge frosting. I now use this cacao and only need a half cup. It makes a wonderful rich frosting.

You will only use 1 1/2  cup of Swerve’s Confectioner’s sugar as opposed to 3 to 5 cups of regular confectioner’s sugar. Do not try to substitute cup for cup. It will not work and will be cloyingly sweet. I recommend 1 to 1 1/2 cups per every 3 cups of regular confectioner’s sugar at the most.

What is the best Unsweetened Cocoa for low carb chocolate buttercream frosting?

After many revisions to this recipe, I am now using Better Body Foods Cacao. It’s rich and is giving me the taste I’ve been looking for without mixing cocoas. Whatever you use, please TASTE. You may need more of your unsweetened cocoa.

This low carb chocolate frosting recipe keto friendly. 1/10 serving is 2 net carbs and about 200 calories.

This can be frozen. Take out and allow to sit until softened.

Low Carb Chocolate Cupcakes

This cupcake recipe makes an awesome one layer cake. Double for a spectacular Layer Cake or double for a triple layer naked cake.

These mini bundt cakes  also keto might be the very best chocolate recipe I’ve made so far!

These Keto Chocolate Cupcakes will be featured as small cakes in my keto home bakery, coming soon.

You may also love this low carb cream cheese frosting.

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Low Carb Chocolate Cream Frosting

Delicious sugar free Low Carb chocolate buttercream frosting made with Swerve Confectioner’s Sugar (a powdered erythritol).

Course Low Carb Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 1 cup unsalted butter softened
• 4 tablespoons cream cheese softened or mascarpone
• 1 1/2 cup Swerve Confectioner’s Sugar
• 1/2 cup Unsweetened Cocoa I use Better Body Cacao
• 1/4 teaspoon sea salt or more according to taste
• 1/4 to 1/3 cup heavy cream see notes
• 1 teaspoon vanilla extract

Instructions

• Mix butter and cream cheese together until smooth.
• Sift confectioner’s sugar, and unsweetened cocoa
• Add both to butter mixture. Add salt.
• Add vanilla. Mix well.
• Add in up to 1/3 cup heavy cream.
• You may not need it all, depending on consistency you want.
• Keep in refrigerator until ready to use.
• Allow to come to room temperature before applying.
• Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.

Notes

This will frost a layer cake or 12 cupcakes. When using a Swerve or Powdered erythritol as a sugar substitute. A half recipe will frost a one-layer cake.

Please taste your frosting as all unsweetened cocoa is different. 

Instead of adding in heavy cream, you can also add in a little boiling water if frosting needs thinned down for piping. Add only a tablespoon at a time. 

Nutrition

Serving: 1g | Carbohydrates: 4g | Fiber: 2g

The post Low Carb Chocolate Buttercream Frosting Recipe, Keto Friendly appeared first on Spinach Tiger.

Do you obsess over coconut cake, cupcakes? I do and I know you probably do too if you fall into coconut love camp. I’ve discovered that there are two kinds of people. Those who LOVE coconut and those who hate it. I’m in the love coconut cake camp and have made so many different versions over the years. This keto triple layer cake finds its way on my table every Easter and other occasions as well.

This grain free coconut cupcake recipe is a slight variation of that recipe. 

Converting a great coconut cupcake recipe (one I’ve made at least 50 times, and won a contest for) to a grain free, sugar free option is a challenge, but so worth the extra effort.

To my great surprise the cake part was easy. It took only two tries to nail it, using coconut flour only.

Make These More Special Adding Raspberries to Frosting

I love the color of the frosting. Blend in 1/4 cup frozen (defrosted) raspberries to the frosting for a beautiful pink color and little more flavor.

When You Bake with Coconut Flour

When you bake with coconut flour, you must use a lot more eggs,  as coconut flour absorbs liquid. I used six eggs for 12 cupcakes.  It’s also better to replace butter with avocado oil (or a baking coconut oil) because you need that liquid and moisture.

Coconut Flour Vs. Gluten Free Flour

The good news is that instead of using several cups of flour, you only need 3/4 cups coconut flour . This makes a much more affordable cake than using the gluten free flours or an almond flour cake.  This cake is also less dense than those other alternatives, refrigerates and freezes extremely well. It’s diabetic friendly because there is no spike in blood sugar, and for the keto folks, will not take you out of ketosis.

My original recipe makes giant cupcakes; this recipe makes 12 small cupcakes, but if you’re here to cut sugar, calories and carbs, this is happiness.

My Secret Ingredient to Delicious Grain Free Coconut Cupcakes

I won second place in a big cupcake contest in Nashville with my secret ingredient. Nutmeg. A few dashes of freshly ground nutmeg marries well with coconut and I put it in the batter and the frosting. On another occasion I made these same cupcakes, skipped the nutmeg and added raspberries to the frosting. You could also fill these cupcakes with my sugar free meyer lemon curd

You can add a few frozen raspberries to the frosting to make pretty pink cupcakes!

Frosting Grain Free Coconut Cupcakes

Since I first posted this recipe, I opened a keto bakery. This is a coconut flour only recipe, not using any almond flour like this keto coconut cupcake recipe. This is perfect for folks who have to be nut free.

Perfect Buttercream Frosting or Cream Cheese Frosting

I have discovered the perfect ratio for buttercream frosting and for cream cheese frosting. 

No matter what you read at Swerve or on another site, the ratio that works best is 1/2 cup Swerve Confectioner’s sweetener to 1/2 cup butter or 4 ounces  cream cheese. In fact, with the new and improved Swerve confectioner’s, you may need even less. Taste along the way!

You can choose to use this vanilla buttercream frosting, add in a teaspoon of coconut extract and top with coconut or make the cream cheese frosting below in this recipe. If you don’t have coconut extract, just use vanilla.

Do not put a lot of frosting on these cupcakes. I don’t recommend piping, as this will add to much and it won’t be necessary.  Just smear on enough to cover and then top with unsweetened coconut. It will be more than enough to satisfy your coconut cake craving.

I also found that I need to refrigerate the cupcakes for a while (an hour or so) before eating. They taste better this way.

The cake will be very moist, but will not fall apart, as the xanthan gum helps keep them together. 

So far, these grain free coconut cupcakes are my favorite keto/low carb dessert recipe. It’s not low-calorie. It is high in fat. But it is low in carbs, grain free and sugar free. It’s also diabetic friendly.

I also have a tutorial on how to color coconut with a tutorial video.

If you love coconut and you’re going low-carb I have an amazing coconut ricotta cookie you might also love.

Read more about Swerve here. 

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Grain Free Cupcakes, Sugar Free, Keto, Low Carb

The best grain free, sugar free, keto friendly coconut cupcakes.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 3/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 cup full fat coconut milk
• 1/2 cup oil I use avocado oil
• 6 eggs
• 3 tablespoons sour cream see notes
• 1/2 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon freshly ground nutmeg optional
• 1/2 cup unsweetened coconut
• 1 cup granulated Swerve

!Coconut Cream Cheese Frosting (see notes)

• 8 ounces full-fat cream cheese softened
• 8 tablespoons unsalted butter softened
• 1 1/2 cup Swerve Confectioner's Sugar sifted
• 1 teaspoon vanilla
• 1/4 teaspoon coconut extract
• 1 tablespoon heavy cream coconut cream, or almond milk
• 1/2 cup unsweetened coconut for the garnish

Instructions

• Mix the baking soda, baking powder, nutmeg, coconut flour, Swerve together. Mix very well. set aside.
• Whip eggs on high for at least five minutes until frothy.
• Slowly stream in oil.
• Mix sour cream into milk until well blended. Stream in.
• Add vanilla and coconut extracts.
• Mix in dry ingredients. Allow to sit for 5 minutes.
• Spray cupcake liners. Use an ice cream scoop to scoop into liners.
• Bake at 350 degrees for 13 to 15 minutes.
• Cool completely before frosting.

Frosting Instructions

• Whip cream cheese very smooth. Add Butter. Whip again until very smooth.
• Add vanilla. Mix.
• Add sifted Swerve Confectioner's Sugar 1/4 cup at a time, mixing well on medium low each time.
• Add milk or cream only if necessary.
• Spread on cooled cupcakes.
• Top with coconut.
• Refrigerate for an hour to meld the flavors if you have the time.

Notes

Sour cream: you can replace sour cream with another 1/4 full fat coconut milk. 

 

OPTIONAL BUTTERCREAM FROSTING: 

• 1 cup butter
• 2 tablespoons cream cheese
• 1 cup of Swerve
• 1/2 cup coconut.

The post Grain Free Coconut Cupcakes (coconut flour only) appeared first on Spinach Tiger.

I didn’t remember how much I loved peanut butter frosting until I tasted a chocolate peanut butter cake recently. I then remembered that chocolate cake with peanut butter frosting used to be my favorite and we would order it from Hershey’s bakery. That Hershey’s! In Pennsylvania.

One of the frostings is really a peanut butter confection that is dense and loaded with peanut butter flavor.

The other frosting I use for most recipes is fluffier and has added heavy cream.

I’ve come to believe now that both recipes are necessary to have in your peanut butter arsenal. The thicker one packs a lot more peanut flavor and is dense. I can see this as the  filling between cakes, or on top of chocolate brownies. You can smear it over your favorites but you cannot pipe it. It’s a half cup peanut butter, one cup confectioner’s sugar and 4 tablespoons of butter. The ratio of peanut butter to butter is 2 to one.

My Favorite of the Peanut Butter Frosting Recipes

My favorite peanut butter recipe has the same 2 to 1 ratio, but has more confectioner’s sugar and the addition of heavy cream. It’s easy to pipe and easy to fill, which I’m going to show you in the next post.  It has more whip to it and is perfect for the top of the cake or cupcake.

Keep in mind that when you pipe frosting, you use more. I had ample frosting to top 12 cupcakes with a little bit left over, when I piped the frosting.

If you look at the picture, you’ll see Oxo’s Decorating Tool which is a great way to pipe. (no bag needed).  It comes complete with two couplers, four tips, large and small offering much versatility.

The type of peanut butter you choose to use does matter. I found a very smooth peanut butter that was simply roasted peanuts and sea salt. Some have added sugar and some have added oil to make them smoother. You’ll have to adjust accordingly.

Some of the peanut butters that you have to stir have a thicker texture, which is okay, but tiny particles show up in your frosting. The “no stir” peanut butters often have added oils.

Keep in mind that peanut butter frosting is very personal. Some people like it creamier and you can achieve that by adding more butter to peanut butter ratio. I’ve included some other peanut butter recipes that are a little different from my favorite, but that doesn’t mean they aren’t worthy.

Peanut Butter Frosting Recipes from Around the Web

This peanut butter frosting from Joy the Baker uses equal amounts of butter to peanut butter, a ratio of 1 to 1.

This peanut butter frosting from Eazy Peazy Meals has a ratio of peanut butter to butter 3 to 1, which you might think is very thick, but it looks fluffy.

I’ve used a ratio of peanut butter to butter 2 to 1, which puts me right in the middle, but that doesn’t mean I’ll always stick to it. There are days I’ll add in a little more butter or confectioner’s sugar, depending on the mood I’m in and what I’m looking for. So play around. Find the ratio that satisfies you. I use more confectioner’s sugar than most, but I smooth it out with some heavy cream. I like the texture this creates.

I used this frosting to fill chocolate cupcakes. You can see that here.

More Frosting Recipes from Spinach Tiger

Caramel Frosting

Chocolate Fudge Frosting

Cream Cheese Frosting

Coconut Cream Cheese Frosting

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Two Peanut Butter Frosting Recipes You Need to Have

This peanut butter frosting makes enough for 12 cupcakes. Double the recipe for a full cake.

Course Frosting

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 cupcakes

Author Angela Roberts

Ingredients

• Peanut Butter Frosting Number 1
• 1/2 cup unsalted butter softened
• 1 cup peanut butter see notes
• 1 teaspoon vanilla
• 3 cups confectioner's sugar sifted
• 4 tablespoons heavy cream more if needed.
• 
  Peanut Butter Frosting Number 2 thicker
• 1/2 cup peanut butter
• 1 cup confectioner's sugar
• 4 tablespoons butter

Instructions

• Beat together butter and peanut butter, until it is completely smooth.
• Add vanilla. Mix well.
• Add 3 cups of sifted confectioner's sugar, one cup at a time, mixing well.
• Add in tablespoons of heavy cream a tablespoon at a time.
• If you need to thicken the frosting, you can add in a little more confectioner's sugar.
• Keep refrigerated until use; however, allow to come to room temperature before applying.

Peanut Butter Frosting Number 2

• Mix all together. Makes sure peanut butter and butter are soft and at room temperature.

The post Peanut Butter Frosting Recipes that Love Chocolate Cake appeared first on Spinach Tiger.

Ever since I made these delicious strawberry cupcakes years ago, I’ve been working on a recipe to solve this dilemma. A few times I hit it right on the mark and then didn’t have it written down in a place I could find it.

My challenge has been to get a buttercream that will hold, be spreadable, not drippy and that’s not easy.

The challenge with strawberry frosting is getting enough strawberry flavor into it without turning it into soup. I’ve succeeded with adding in cream cheese (which you can always do), but I wanted a true buttercream with lots of flavor.

The solution came quite by accident. I picked a ton of strawberries at a friend’s farm and came home thinking I must have been crazy, because I picked like I would never see strawberries again. The table overflowed with lush, ripe, juicy berries and I immediately began to make lots strawberry simple syrup and strawberry sauce.

The Solution for Strawberry Buttercream Frosting

I used the strawberry sauce for the frosting, because it was so thick, squeezing it through a sieve and ending up with a very thick gel. Another way to achieve this would be to make the strawberry simple syrup and reduce it down by half. You could even use a store bought strawberry simple syrup and reduce it down. The key is to get it as thick as possible.

This might seem like a lot of work, but you can make this in bigger batches, freeze.

You may have to play around to get the consistency you want. Strawberry buttercream frosting is quite tricky. Make sure the sauce is very thick. If your frosting still seems too runny, you can add a tablespoon of very cold heavy cream or  tablespoon of cream cheese to thicken more.

This strawberry birthday cake uses the strawberry sauce also.

You Might Also Love these Strawberry Cupcakes

More Cakes from Spinach Tiger

More Strawberry Recipes from Spinach Tiger

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Strawberry Buttercream Frosting that You Can Pipe

A strawberry frosting made with butter, real strawberries and you can pipe it.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Author Angela Roberts

Ingredients

• 1 1/2 cups unsalted butter softened
• 4 ounces cream cheese softened
• 7 cups confectioner's sugar
• 1/4 teaspoon salt
• Strawberry Sauce
• 2 cups fresh or frozen strawberries
• 1/2 cup water
• 1/4 cup sugar

Instructions

• Make Strawberry Sauce and reduce down
• Mix ingredients. Reduce to a very thick sauce. Cool.
• Make Frosting
• Whip butter until very fluffy. Add salt.
• Add cream cheese. Mix again.
• Add in 1/2 cup strawberry sauce. Mix well.
• Add in confectioner's sugar a cup at a time.
• If you find your frosting still too thin, slowly add in more whipped butter. It's the butter that brings the body to the frosting. Adding more sugar will not give more body.

Notes

This recipe makes enough frosting for a triple layer cake that follows.

You can add a tablespoon of very cold heavy cream or tablespoon of cream cheese to thicken more.

You can also use strawberry simple syrup and reduce it down to a thick gel.

The post Strawberry Buttercream Frosting that You Can Pipe appeared first on Spinach Tiger.

You want chocolate fudge cupcakes made easy? I have easy. No creaming the sugar and butter. Everything goes right into the mixer at once and it couldn’t be more perfect! Seriously, I wouldn’t lead you down the wrong chocolate cake path, because chocolate cake is serious business.

In this rough and tumble world we live in, chocolate fudge cake is something we fall back on as one of life’s pleasures and ways to celebrate.

This is it. I’ve tried a million recipes for chocolate fudge cupcakes. The ones with coffee. The ones with hot boiling water. The ones with expensive chocolate. And, then I created my own recipe from taking all the recipes I’ve read and tried and I found the best way to make chocolate cake and chocolate frosting. The chocolate cake I’ve held in my chocolate cake dreams and  memories as the very best.

Moist, yet full of body (unlike box cakes, my friends), chocolatey and seriously addicting. If you think you’re only going to take a bite, think again. Work out hard before you eat this cake, because you will not nibble. You will eat the whole thing.

This is very reason I made them in mini-cupcakes for this birthday party. It’s six months later and I’m still hearing about those being the best cupcakes they ever had.

As for the chocolate fudge frosting, I added in some cream cheese, and a good serving of heavy cream. I’m not about to cut down on calories when it comes to chocolate cake, which is how we celebrate most birthdays around here. One thing I might mention is that I usually double the chocolate frosting recipe below and there will be some left over, which isn’t a bad thing.

I’ll let you in on a few secrets. I use less sugar in the cake than most bakers.  I use equal amounts of brown sugar to white sugar. I didn’t use coffee, which I think can be great but also a bit bitter, but I doubled the vanilla.

This is crowd pleaser. People love love love chocolate cake, and this recipe makes sure they stay in love. The only thing that makes this better is a side of vanilla ice cream.

How about you? Are you a chocolate lover? Does chocolate cake hold good memories for you?

More Winning Chocolate Fudge Cupcakes

You can use the same recipe to make a triple chocolate cake or a mini cake.

Ice Cream Sundae Chocolate Cupcakes (too adorable to eat, almost).

Or simply make Chocolate Fudge Cupcakes with Vanilla Frosting

Let me know if you make these chocolate fudge cupcakes? You won’t be disappointed.

Top Peanut Butter Frosting.

Make Cupcakes with Espresso Frosting

Make Cupcakes with Caramel Frosting

I do have this in a gluten free version that is amazingly close.

Gluten Free Chocolate Fudge Cupcakes

More Cupcake Recipes

More Chocolate Recipes from Spinach Tiger

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Best Homemade Chocolate Fudge Cupcakes and Chocolate Fudge Frosting

Chocolate Fudge Cake recipe, enough to make a triple layer cake ,four dozen medium cupcakes, or 6 dozen mini cupcakes with rich dark chocolate fudge frosting.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Author Angela Roberts

Ingredients

• 3 1/3 cups all purpose flour order here
• 1 1/3 cups unsweetened cocoa powder half dark unsweetened, half regular unsweetened cocoa powder SEE NOTES
• 1 tablespoon baking soda
• 1 1/3 cup brown sugar
• 1 1/3 cups sugar
• 1 teaspoon salt
• 12 ounces butter 3 sticks
• 3 cups buttermilk
• 2 teaspoons vanilla order here
• 5 eggs
• FROSTING INGREDIENTS
• 1/2 cup dark chocolate cocoa order here
• 1/2 cup regular unsweetened cocoa order here
• 5 cups confectioner's sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 3/4 cup heavy cream
• 8 ounces butter 2 sticks
• 4 tablespoons cream cheese

Instructions

• Sift together cocoa, flour, baking soda, salt into a bowl.
• Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
• Pour into cupcake pans or three cake pans.
• Bake at 350. Cupcakes take between 15-20 minutes. Mini bundt cakes take 20-25 minutes. One large cake takes between 50-55 minutes. Layer cakes take anywhere from 35-50 minutes.
• SPECIAL NOTE: Do not UNDER bake. Do a touch test. The cake should spring back to be done.
• FROSTING INSTRUCTIONS
• Mix together butter and cream cheese.
• Mix confectioner's sugar with the cocoa powder.
• Add salt and confectioner's sugar and mix well.
• Pour in heavy cream which will begin to thin the frosting. Once the frosting is at the consistency you like, add in vanilla and mix until done. You can make the frosting a day ahead, cover with plastic and once ready to frost cakes, take out for 30 minutes.

Notes

You will need a total of 1 1/3 cups cocoa for the cake batter. I use half of Hershey's dark cocoa and half regular cocoa. You can use all of one type of unsweetened cocoa powder. It can be another brand. I also like Ghiradelli

This makes a lot of cake. I got 48 tiny mini cupcakes and 24 small cupcakes (regular size) from one batch. You may want to use this recipe when you have a big party, or you may want to cut the recipe in half.

The post Best Chocolate Fudge Cupcakes and Chocolate Fudge Frosting appeared first on Spinach Tiger.

There is a magical taste and texture to cream cheese frosting. I like it so much more than plain vanilla butter cream because it’s not so sweet. It also captures flavors exquisitely.

Two Recipes for the Best Cream Cheese Frosting

I couldn’t decide which recipe I liked better, so I’m giving you two of them. One is more cream cheese centric; one has a bigger butter ratio. It really depends on which kind of cake you’re making.

I like the cream cheese centric one when the cake is denser, such as the coconut cupcakes, or carrot cake.

Add in some nutmeg and coconut for the best coconut cupcakes in the world. In fact, since you’re here, I need to tell you that I have made those cupcakes more than 30 times and it’s  my most requested recipe from friends.

In summertime, I love these chocolate zucchini cupcakes, with an orange and basil cream cheese frosting, and in the spring we brighten up with a carrot cake with a lemon cream cheese frosting.

The quintessential cake and cream cheese duo has always been the much beloved red velvet cake with a vanilla cream cheese frosting. I wouldn’t dare try to play with this combination. It’s classic. It’s perfect and that’s why it shows up so often at weddings and special occasions. Recently, I even created a new cream cheese frosting with espresso.

Either cream cheese frosting would be great in these red velvet jars.

Both are delicious and I’m giving you the choice.

You might even change the ratio for your own taste buds. Ingredients to consider playing with include orange zest, orange juice, dark rum, real vanilla bean, sea salt, crumbled cookies, various herbs, cocoa powder, heavy cream, maple syrup, nutmeg, cinnamon, or any pureed berries. You may need to adjust the amount of confectioner’s sugar to get the right consistency. You want it to be able to hold shape as above.

And just for fun, I recently made a goat cheese, cream cheese frosting. 

More Great Frosting Recipes

Chocolate Fudge Frosting

Espresso Frosting for Chocolate Cake

Coconut Cream Cheese Frosting

Lemon Cream Cheese Frosting for Carrot Cake

Ice Cream Sundae Cupcake 

Strawberry Buttercream Frosting

Caramel Frosting Recipe that You Can Pipe

So tell me, what is your favorite cake or ingredient in a good cream cheese frosting?

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Two Perfect Recipes for the Best Cream Cheese Frosting

Two recipes for cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Cream Cheese Frosting No. 1

• 10 ounces cream cheese softened
• 10 tablespoons unsalted butter
• 5 cups confectioner's sugar
• 2 teaspoons real vanilla order here
• 1/2 teaspoon salt
• 1 tablespoon milk or heavy cream

Cream Cheese No. 2

• 12 ounces cream cheese softened (1 1/2 of the 8 ounce packages)
• 5 tablespoons butter
• 5 to 5 1/2 cups confectioner's sugar
• 3 tablespoons of heavy cream optional If you use this option, you will need to add in another 1/2 cup or more of confectioners' sugar)
• 2 teaspoons real vanilla extract order here

Instructions

Cream Cheese No. 1

• Cream butter and cream cheese together. Add in sugar, one cup at a time. Add vanilla. Beat until light and fluffy. Add milk or cream if it needed, if it's too stiff.

Cream Cheese No. 2

• Cream butter and cream cheese together. Add in confectioners' sugar, one cup at a time. Add in heavy cream and vanilla. Beat until fluffy.

The post Two Perfect Recipes for the Best Cream Cheese Frosting appeared first on Spinach Tiger.