cake topping

Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes

Cream cheese frosting

butter

tbsp orange juice (optional)

icing sugar

full fat cream cheese

<p>Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.</p>

<p>Add the cream cheese and work it in – don’t beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. It should be spreadable and not run off the cake.</p>

This homemade marshmallow cream comes together with a few ingredients for a light and airy marshmallow confection!

Homemade Marshmallow Cream

sugar

corn syrup

water

salt

egg whites (at room temperature)

¼ teaspoon cream of tartar

vanilla extract

Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.

While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.

Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.

Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

More stable than regular whipped cream and with the savory tanginess of mascarpone, this whipped mascarpone is an ideal accompaniment to fruit desserts, cakes and puddings. It can be made up to 2 days ahead of serving and refrigerated until needed.

5-Minute Mascarpone Whipped Cream

(4 ounces) mascarpone

heavy cream or whipping cream

vanilla paste, extract, or seeds from ½ a vanilla bean

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.

Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.

Use right away, or cover and refrigerate for up to 2 days.

If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682813632/q5jjotzm9udjytqzikwc.mp4

This rich and luscious whipped mascarpone cream takes just 5 minutes to make. It's more flavorful than regular whipped cream and stable enough to hold for up to 2 days in the fridge.

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Cream cheese frosting

Homemade Marshmallow Cream

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Top 3 cake topping recipes from across the web

The most viewed cake topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cream cheese frosting

Homemade Marshmallow Cream

5-Minute Mascarpone Whipped Cream

The most viewed cake topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine