Cream cheese frosting is so popular for fall with pumpkin cake, carrot cake and spice cake! But, why not enjoy it in the spring and summer with fruity cakes? I love making strawberry cream cheese frosting during the spring and summer months. This recipe is quick and easy, imparting a nice natural strawberry flavor in every bite. If you choose to use the optional strawberry powder, make your own using a dehydrator or buy one from a source that is all natural. Some strawberry powders contain artificial ingredients just like many strawberry extracts do. Nature Restore offers an organic natural strawberry powder.
This super light frosting pairs beautifully with a pumpkin cake! It has just a touch of sweetness and it is so light and fluffy.
I use it on carrot cake and pumpkin cake when I want a lighter, less sweet frosting instead of a more traditional cream cheese frosting.
This is impossible to resist! It is so light and airy. It is the perfect adornment for a fall pumpkin or carrot cake.
- 8 ounces mascarpone cheese, room temperature
- 8 ounces cream cheese, room temperature
- 8 ounces unsalted butter, room temperature
- 1/8 cup maple syrup, room temperature
- 3/4 cup confectioner's sugar
- 1 tsp vanilla
- Beat the cream cheese and butter until well blended, about 5 minutes. Scrape the sides down well several times to make sure they are incorporated.[BEAT]
- Add the maple syrup and the confectioner's sugar. Beat another minute until fully combined.[BEAT]
- Gently fold in the mascarpone cheese, blending until just added.[BLEND]
Make sure your ingredients are room temperature, as the frosting will curdle if your ingredients are cold. If this does happen, you can fix it by letting it come to room temperature and continuing to beat. You can either wait or run warm water around the edges of the bowl until the ingredients warm.
This recipe makes enough to frost one 8" layer cake. You can either frost a two layer cake and the outside of the cake, or frost a 3 layer cake and the top, with a semi-naked finish on the sides. I prefer the latter for a more unique look ... and to have 3 layers of cake!
Use edible paper, an airbrush and some basic piping and you can make this eye popping peace sign cake!
Makenzie loves the peace sign, making this a perfect birthday cake choice. She loves all colors and especially adores chocolate! This cake is filled with cookies and cream mousse for fabulous flavor.
Ready to make your peace sign cake? This cake is a 9″ round cake, the perfect size for working with edible paper. First, bake your favorite cake. Split and fill the cake with your desired filling. I enjoy having 3 layers of cake and 2 layers of filling. This means you will split one layer in half and just level the 2nd layer. First, place one of your split layers down on the board, then fill with about 1 cup of filling. Lay your full cake layer down and top with filling. Finish by topping with the last half layer and crumb frosting the cake. Use your favorite frosting to frost the cake and then you are ready to make the peace sign. Make sure to keep the top of the cake frosted in white, but the sides may be any flavor or color you like. We’ll pipe the top color on the cake. Continue reading