Cream Cheese Buttercream Frosting
1 (8 oz) package cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
1 (1 pound) box powdered sugar (about 3 3/4 cups)
1 teaspoon vanilla extract
Place cream cheese and butter in bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
With the mixer on low, slowly add the sugar (I usually sift it first), scraping down the sides of the bowl as necessary.
Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
I really enjoy decorating cupcakes! I haven't done it too much but am getting the hang of it more and more. And it is actually a lot simpler than it looks. What you need is a frosting tip, decorating bag, and coupler, if necessary. For a regular cupcake, I use a 1M Wilton tip and a 12 or 16 inch decorating bag. Fill the decorating bag with icing. It's easiest if you roll down the edge when scooping it in then roll the edge back up when filled.
|Hold the bag at a 90 degree angle right above the cupcake.|
|Pipe the icing from the outside inward|
|Stop pressure and pull the tip away|
|Begin a second smaller spiral and when done, stop pressure and pull tip away.|
At first, the chocolate was too thick and dripping everywhere and the sprinkles I put on didn't look right.
|So not what I was going for...|
|I like it!|
A few more cake pop pictures: