Oreo Frosting

Ingredients:

1-1/2 cup (340g) unsalted butter

6 cups powdered sugar

12 Oreo ~ crushed fine

1-2 tbsp heavy whipping cream

1 tsp vanilla extract

Directions/Instructions:

1. Cut the butter into pieces.  Using the paddle attachment whip the butter at medium-high speed for 3-4 mins, scraping down the bowl occasionally.  Beat the butter until it looks lighter in color.
2. Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it's incorporated into the butter.  Then increase the speed to high and beat for 30-60 seconds.  Repeat until all powdered sugar has been added.
3. In a food processor, grind the Oreo into a fine crumb.  Add the crushed Oreo to the frosting along with the vanilla extract.  Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.

Condensed Milk Buttercream Frosting

Ingredients:

500g butter

1 can condense milk (380-395g)

1 tsp vanilla

Directions/Instructions:

1. In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (about 8 mins).  Scrape the bottom of the bowl a few times.
2. Add the sweetened condensed milk while mixing on medium speed.  Whip for about 8-10 seconds.  Scrape down the bowl and whip.  Do not overmix.

Tip:

If the weather is too humid, 100g shortening and 350g butter.

Easy Chocolate Buttercream

Ingredients:
2 cup semi-sweet chocolate chips
2 cup butter (500g)

• In a medium saucepan, melt chocolate chips & butter over medium-low heat, whisking frequently.
• When melted, cool completely & chill until solid
• Remove from fridge & allow to come to room temperature.
• Put all the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Note:

Makes enough frosting to filling & frost 8" layer cake or 24 cupcakes.

Store refrigerated but allow to come back to room temperature before serving.

Orange Cream Cheese Cupcake

Ingredients:
1/2 cup AP flour (64g)
1 cup cake flour (130g)
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (115g)
3/4 cup sugar (150g)
2 eggs
2 tsp orange zest
1/4 cup orange juice
1/3 cup milk

Directions:

1. Sieve together the dry ingredients in a medium bowl & set aside.
2. In separate bowl, beat the butter until pale & creamy, then add in sugar & beat continuously.
3. Add the eggs one at a time, stirring in between each addition & add the orange zest.
4. Add 1/3 of the dry ingredients into the batter & mix well.  Alternate with wet ingredients.
5. Fill the cupcake liner (55g ea) & bake on preheated oven @ 180 deg. C for about 18-20 mins.

Orange Cream Cheese Frosting

4 oz cream cheese
4 oz butter
2 cup powder sugar (1kg)
1 tbsp heavy cream
2 tbsp orange juice
Orange food colouring

Directions:

1. Cream together butter and cream cheese for about 7-8 mins on medium-high speed.
2. Add in powdered sugar, orange juice & heavy cream.  Mix on low speed until blended the increase speed to medium for about 5 mins.
3. Spread over cooled cupcakes immediately.

Ermine Buttercream Frosting

Ingredients:
10g honey
40g milk
5g all purpose flour

40g salted butter ~ room temp
5g icing sugar

Directions:

1. Add all purpose flour to honey & milk, mix well
2. Heat over low heat till the mixture thickens, stirring constantly.
3. After the milk roux has cooled down to room temp., seal with food wrap & store it in the fridge till needed.
4. After whipping the softened butter till creamy; add in the sugar & whip till it is light & pate.
5. Add the cold milk roux, spoon by spoon.  Mix well before add the next spoon.
6. Transfer the honey ermine cream to a piping bag fix with a Wilton 1M or 6B nozzle.

(Note: The cream can stay in room temp without the need to refrigerate.  However, avoid holding the cream in warm hand for too long, as body temp can melt the cream)

Fluffy Buttercream Frosting

Ingredients:
1 cup butter
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract

Directions:

1. In a bowl of an electric stand mixer, using the paddle attachment whip butter on medium-high speed until nearly white & very fluffy (abt 7-8 mins).  Frequently scrapping down the sides of the bowl.
2. Add in powdered sugar, heavy cream & vanilla extract.   Mix on low speed until blended then increase speed to medium & beat until light & fluffy (abt 5-6 mins).
3. Spread over cooled cakes or cupcakes immediately.