My daughter recently celebrated her 5th birthday…you can probably guess what “theme” she was hoping for!?! Yep, you got it – a Frozen birthday theme! That means everything from three batches of Frozen cupcakes and a cake – to three dozen cookies. That means a lot of frosting – in adult terms.
The week of her birthday, I made five batches of frosting. By the end of the week, I nearly had frosting coming out of my ears 😉
The first batch of frosting was a little sad. It sure was tasty, but the consistency for the cupcakes was too runny, and by the time I had piped the cupcakes with frosting, you really couldn’t tell because they were more like blobs – I guess I was going for the Frozen avalanche look with those instead 😉
As a side: The Lindor Coconut truffles are quite delicious, though. I highly recommend them.
I’ve learned that frosting can be a bit tricky. I love the butter taste in frosting. I don’t like to taste much of the shortening flavor – but you actually have to have both the butter and the shortening if you want your frosting to “set up” just right. Then drop in the clear vanilla to help with flavor. Lastly, add a small amount of milk to achieve the right consistency.
When it came time to make the frosting for the cake and make these patterned roses, my sister came to the rescue and gave me this recipe, and I think it turned out just right! I attempted the ombre look, and it was actually easier than I thought – just add the desired amount of food coloring for the effect your going for. This recipe is tasty, and the frosting will stay in place, without loosing it’s shape 🙂 Yay! Hopefully you won’t have to make five batches. This recipe should be enough for one cake, plus some extra.
And don’t forget your Olaf goodie bags to take home.
- 1 bag (2 lbs) powdered sugar
- 1 stick unsalted butter, softened, diced
- 1 c. vegetable shortening
- 1½ T. vanilla extract
- 1 t. almond extract (if desired)
- ⅛ to ½ c. whole milk (to desired consistency)
- In the bowl of an electric mixer, cream the butter, shortening, vanilla extract, and almond extract until smooth - about 3 to 5 minutes on medium speed.
- Stop the mixer.
- Add about ¼ of the powdered sugar. You may need to add this gradually (or you will have a Frozen sugary snowstorm in your kitchen).
- Mix on low speed until incorporated. Pause to scrape down the sides of the bowl with a rubber spatula, then add another ¼ of the powdered sugar. Continue mixing and pausing down to scrape the sides of the bowl and add more powdered sugar until you have added it all. This mixture will likely be quite thick.
- Then add ⅛ c. of the milk and mix at low speed until incorporated. At this point, it's up to you whether or not you'd like to add more - based on desired consistency.