I was watching Martha Stewart a few weeks back and she demonstrated a way to create a swirl effect for frosting so I gave it a try. I was happy with the results but then covered up most of the effect with red sprinkles. I’ll need to rethink that next time. But if you look closely you can make it out. The cake batter also has a swirl effect.
Here is how it is done:
Cupcake batter – Take a small amount of batter and mix a food coloring or color gel in. Then swirl into plain batter. Place batter in muffin liners.
Frosting – Take food coloring (or color gel) and paint a few stripes down the inside of a prepped piping bag. Then carefully spoon frosting in middle of bag. Squeeze some of the frosting out until you see the swirl effect. I completely forgot to take pictures of this. Drats! But I learned the technique from Martha Stewart’s Swirl Technique Video
I also want to highlight my treasure find this fall. I have been looking for a pedestal stand where ribbon can be woven in and out and then I buzzed into the new Marshalls near our house and there it was for $11.97 — what a find.
Below is the recipe for the Cream Cheese Frosting.
- 4 oz cream cheese, softened
- 6 oz butter, softened
- 2-3 cups powdered sugar, sifted
- 1 1/2 tsp vanilla
- Milk if needed - I used unsweetened almond milk
- Beat the cream cheese and butter until velvety smooth.
- Add vanilla.
- Add sugar in a little at a time until you have the consistency desired.
- As mentioned this is a lighter texture frosting so once it is spread or piped - place in refrigerator or freezer to stabilize the butter/cream cheese in recipe.
- Decorate as desired.
G’day! One one Debbie? YUM!
Thanks for sharing!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
I need to try this tip the next time I make cupcakes.. both with the batter and the frosting. Thanks for sharing on Foodie Friends Friday and I hope that you will join us tonight when our Best of 2013 linky party starts.