Buddy Valastro’s Cream Cheese Frosting
How to Make Sweet Potato Souffles with Boozy Whipped Cream | TDa…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
How to Make Cannelloni with Chicken and Spinach | Rachael Ray
How to Make Stuffing 2 Ways (with Sausage and with Mushrooms) | …
Rachael and John House Tour: The Rebuild Is Complete After 2020 …
How to Make Pub Cheese Mashed Potatoes | Rachael Ray
We totally get it -- when you’re in a bind, store-bought cake ingredients can be a lifesaver.
But if you have even just a little time to spare (and a mixer!), whipping up your own frosting is so worth it.
Just ask anyone who’s tried the real thing!
To make a simple buttercream frosting, you essentially only need butter, powdered sugar and vanilla extract (our friend Buddy Valastro adds shortening to his). All the ingredients should be mixed together at low-medium speed until smooth (pro tip: add the powdered sugar gradually to avoid a mess).
Just add cocoa powder to the buttercream recipe detailed above. Easy peasy!
Mix cream cheese and butter with a stand mixer at medium speed until creamy, or for about 30 seconds. While most people think the butter needs to be softened beforehand, our pal Buddy Valastro deems that step unnecessary (he just mixes the butter on its own for a few seconds in the mixer before adding in the other ingredients). He also advises bakers to always use butter over margarine and powdered sugar over granulated sugar to create the creamiest texture possible.
Pour in the vanilla and mix for another 30 seconds. Add the sugar -- a little at a time -- and mix until smooth, or for approximately one minute after the last addition.
The best part? As you can see from when Buddy showed Rach how to make this in the video above, the entire process shouldn’t take longer than 5 minutes.
We bet a trip to the store takes longer than that!
This popular one only requires 2 ingredients -- heavy cream and sugar!
Put the cream and sugar in a bowl and whip on high speed with a hand mixer. Pro tip: Don’t overmix, or you’ll end up with butter!
Another 2-ingredient wonder!
If you have bittersweet chocolate chips and heavy cream, you’re all set. Place chocolate in a glass bowl. Heat up heavy cream to a boil -- but do not scald. Pour heavy cream over the chocolate and whisk the mixture very slowly, creating a shiny emulsion.
Pro tip: If the ganache is too thick, add in hot water to thin out to desired consistency.
Combine the contents of your desired glaze in a saucepot and place over high heat (in the case of this delicious rosé doughnut recipe, it was rosé and strawberry jam).
Bring to a boil and simmer for 10 minutes (or until thickened, depending on your ingredients).
Turn off heat and whisk in confectioner’s sugar. Remove pot from the stovetop and let cool for 15 minutes or until the glaze thickens a bit more (to your desired drizzle-able consistency).
You know that icing you see on picture-perfect holiday cookies? This is it!
In the bowl of a stand mixer, beat egg white powder, confectioner’s sugar, water, vanilla and lemon juice with the wire whisk attachment on medium high until it forms peaks, or for about 5 to 7 minutes. If it’s too stiff, add some more water to loosen.