Strawberry Cream Cheese Frosting with Strawberry Compote

Frosting is one of my weaknesses. I love a good frosting! You can transform a good or even a mediocre cake into something delicious with the right frosting. I have to thank my Aunt Karen and my cousin, Cheri, for the recipe. They made chocolate cupcakes with a version of this frosting and I fell in love. The recipe was originally made with raspberry extract, but I modified it a little and used strawberry extract. The beauty of this recipe is that you can use any extract you want and it will taste great.

I made chocolate cupcakes for my birthday and I thought a strawberry frosting would be awesome because I was craving chocolate dipped strawberries when deciding what to make. I love using extracts in baking and I wanted an even more potent strawberry flavor so I opted to add a compote to the frosting. What is a compote you ask? It's basically a fancy French word for fruit that has been boiled down and reduced in water and sugar with or without spices. When you made a compote, it basically concentrates the flavor of whatever fruit you are using. You cook it down until it's a jam-like consistency, so it's perfect for adding flavor to frostings or cakes because most of the moisture is evaporated and you are left with an intense fruit flavor. I also loved how fresh it made this frosting taste. I prefer using a compote rather than a fruit puree because the flavor isn't as strong with a puree and you also have to worry about excess moisture. If you don't want to take the time to make a compote, you could use a couple tablespoons of fruit puree, just know that it won't be as strong of a fruit flavor. Or you could even use a tablespoon or two of a seedless jam preserve. You can use almost any fresh or frozen berries for a compote. I opted for frozen because this is not the peak season for strawberries and frozen would be a better choice for getting more full-flavored berries. This frosting is also very sweet, so I'd make sure to use it with a cake flavor that will balance that out.

Now about extracts. Finding a good extract that doesn't taste artificial is hard to find. I love baking with extracts, but sometimes it takes some work to find good ones. I used strawberry extract from Beanilla. The quality for price can't be beat and the flavor is amazing! It tastes like fresh strawberries and it enhanced the strawberry compote perfectly.

Here's what you need to make the compote:
-1 pint of fresh or frozen strawberries *If using fresh strawberries, you will need to add some water to bottom of pan to prevent burning
-Juice from one medium lemon
-2-3 TBS vanilla sugar (or you can use agave, honey, or regular table sugar)

Combine all ingredients in a medium sauce pan. Cook over medium heat for about 25-30 minutes, stirring occasionally. This may take more or less time. Just make sure you pay attention to the liquid. You want the mixture to look thick like jam. Remove from heat and cool slightly before adding to cake batter. You want it to be cooled entirely before adding to frosting so that it doesn't melt the fat in your frosting. When I made this compote the strawberries were broken down enough that I didn't need to put it into a blender or food processor. If you want a smoother consistency, blend it until smooth before adding to your frosting.

*Note: You will not use all the compote for your frosting. You can also put the rest into whatever cake batter you are using if you want a more intense strawberry flavor.

Here's what you need for the frosting: This will bake enough to frost 24 cupcakes or frost and fill (1) 9-in. round cake.

-1/2 C butter, room temp
-8 oz. cream cheese, room temp
-4 oz. white chocolate chips, melted
-1 tsp. vanilla
-2-4 tsp. strawberry extract (may need more depending on the quality of your berries used for the compote)
-1/2 C strawberry compote, room temp
-4-5 C powdered sugar
-2-3 drops of food coloring, optional

1. Using a standing or hand mixer, whip cream cheese until light and fluffy, about 1-2 minutes. Turn off mixer and add melted chocolate. To melt chocolate, melt over a double-boiler, use a chocolate melter or microwave in 30 second intervals on 30% power. Immediately whip to incorporate. It's important to add the chocolate all at once because if you try incorporating it slowly, it will solidify and make lumps in the frosting.

2. After chocolate is incorporated, add butter and whip for another minute. Add vanilla, strawberry extract, compote and food coloring if desired. Stir until incorporated. Add powdered sugar and mix until incorporated and then whip an additional minute so that frosting is light and fluffy.

Use to fill or frost cakes or cupcakes. This frosting will store for about a week in the fridge in an airtight container. If you use frosting after refrigeration, allow to come to room temp and whip until frosting is fluffy.

Here is the printable recipe.


Enjoy and Happy Baking!

Oatmeal Cake with Coconut Frosting

Oatmeal Cake with Coconut Frosting
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We have a tradition in our family that the birthday person gets to choose their favorite dinner and favorite birthday cake for me to make. This year my husband chose my oatmeal cake with coconut frosting. This is a recipe that I grew up with that is one of my all-time favorites. It totally reminds me of home. I remember having it for my Dad's birthday. He's a sucker for this cake.

This cake is awesome. It's moist, dense, and reminds me of why I love brown sugar. It has a slightly caramel taste and the frosting totally compliments it. The frosting I could just eat by the spoonful. The vanilla extract makes the frosting rock and this cake isn't complete without it. I almost never make this frosting to go on German chocolate cake. It's always reserved for oatmeal cake. When I was little it was kinda tradition that we'd eat the leftover cake for breakfast the next morning. That's probably not the most healthful, but it's made with oatmeal so it completely justifies having seconds, right?

When I make this cake for a special occasion I like to do the double-layer round, but if you are in a hurry or just want a cake for a simple dessert, then a 9x13 works well. Sometimes we just make this cake for a treat and I almost always do it in a 9x13. But because it was my husband's birthday, I did the double-layer. The cake actually comes together in about an hour and a half for the double-layer, but a 9x13 takes less than an hour, so you can plan accordingly. I always make my frosting while the cake bakes and it saves a lot of time. If you do the double layer, you will want each cake to cool almost completely so that the layers don't break. I usually frost mine when it's slightly warm when you touch it because I'm a little impatient. The frosting is okay to be slightly warm also when you frost it. If doing it in a 9x13 pan, I usually let the cake cool for about 5 minutes and then I put the frosting on it and then let it cool completely before serving. This cake also tastes amazing after it sits a day. The frosting makes it even more moist.

Here's what you need:

-1 1/2 C oatmeal (I use rolled oats, but you can use quick oats if that's what you have)

-1 1/2 C boiling water

-1/2 C (one stick) butter 

-1 C brown sugar

-1 C white sugar 

-2 eggs

-1 tsp. pure vanilla extract (sometimes I double this)

-1 1/2 C all-purpose flour

-1/2 tsp. salt

-1 1/2 tsp. baking soda

Frosting (do a double batch for a double-layer cake):

-2/3 C evaporated milk

-2/3 C brown sugar

-2 egg yolks

-1/4 C real butter

-1 tsp. pure vanilla extract

-1 1/2 C sweetened flaked coconut

-1/2 C toasted pecans, coarsely chopped

1. Preheat oven to 375 degrees. Combine oatmeal and boiling water in a large mixing bowl and let it stand for 5 minutes. Add the butter, white and brown sugar, eggs, vanilla, salt and baking soda and mix with an electric mixer. Mix for about a minute until all ingredients are well incorporated. Add the flour and mix just until incorporated.

2. Grease and flour (2) 9 in. round pans. I usually grease with butter-flavored Crisco. I also trace the bottom of the pan on a piece of waxed paper and cut out a circle to put in the pan. This really helps the cake not to stick. Separate your batter evenly into both pans. If using a 9x13 pan, grease and flour and pour all batter into the pan.

3. Bake at 375 degrees for about 30-35 minutes. Do the toothpick test after 30 minutes and check. (Mine usually bakes for 33-35 minutes). Rotate your cake halfway through baking to ensure that it gets baked evenly. (You should do this for all baked goods.)

4. While cake is baking, make the frosting. Combine milk, sugar, egg yolks, and butter in a medium sauce pan. Stir over medium-high heat until it comes to a boil. Boil for a minute or 2 until the frosting begins to thicken. Remove from heat and stir in vanilla and coconut. Set aside.

5. For a double-layer cake: Remove pans from oven and allow to sit for 3-5 minutes. Take a knife and run it around the cake pans. Take a cloth and flip the cake onto your hand holding the cloth to remove from pan. It should come out easily. Remove the waxed paper from the bottom and transfer the cake to a wire rack for cooling. Repeat for the other cake. For a 9x13 cake: Remove pan from oven and allow to sit 3-5 minutes and then add frosting. Sprinkle with pecans

6. Double-layer cake: Once cakes are cooled completely, get your serving platter or cake stand. Take 3 strips of waxed paper and form a triangle on the platter. Place bottom layer on top of waxed paper strips. If the top isn't even, trim the top with a knife to make it even.

Place a big dollop of frosting on the first layer. Spread to the edges and then garnish with 1/2 C of toasted pecans. Add the next cake layer on top. Add a dollop of frosting and spread to edges. Continue frosting the cake all the way around to completely cover cake.

Once frosted sprinkle with remaining toasted pecans. Remove strips of waxed paper.

Let the cake cool completely and then serve. Enjoy and resist the temptation to eat the cake entirely to yourself. :)

Enjoy and Happy Baking!


Here's the printable recipe.

Biscoff Spiced Cream Frosting

Most of you know that I have a *slight* obsession with this stuff. It is like heaven in a jar and I have to hold myself back from eating it by the spoonful. This is the next best thing since Nutella was invented. I first tried Biscoff cookies when I was on a Delta flight. If you've never had a Biscoff cookie, it's like a shortbread-type biscuit made with spices. It reminds me a lot of gingerbread. A miracle formed when some intelligent person decided to take those cookies and make them into this delectable, creamy, divine spread. This stuff is a little hard to find, but I had luck finding it at Walmart and Walgreens. It's usually located by the peanut butter.

I love this stuff so much and I thought what could be better than homemade frosting made with this stuff. And then something miraculous happened.... yep, this frosting. It is creamy, fluffy, spicy and you will want to make it just so that you can eat it by the spoonful. This frosting is perfect because it holds it shape and it doesn't leave a greasy film in your mouth. Do you remember when I talked about my co-worker that preferred store-bought frosting because she had never tasted good homemade frosting? Well, I think this frosting converted her to the "dark-side" of homemade frosting. When I let her sample one of my cupcakes with this amazing frosting, she told me that it was the best frosting she had ever had. Seriously, it is delicious.

This is my new favorite frosting. It tastes amazing with the Butterscotch Spice Cupcakes. This frosting combines a bunch of my favorite frostings into one. It's like buttercream frosting meets cream cheese frosting and gets tangled up with marshmallow frosting. Get ready for something that will knock your socks off.

Here's a list of what you need:
-1/2 C. butter (no substitutions)
-2/3 C. Biscoff spread
-2/3 C. marshmallow cream (the canned stuff)
-4 oz. cream cheese, softened to room temp
-1 tsp. vanilla
-1 TBS. lemon juice (I used the RealLemon stuff from the store because I didn't have fresh lemon)
-2-4 TBS of milk
-3.5-4 C of powdered sugar
-4 TBS of butterscotch chips for garnish

1. In a large bowl add butter and Biscoff spread and mix until smooth with an electric mixer.

2. Add mashmallow cream, cream cheese, vanilla and lemon juice and mix until incorporated and smooth.

3. While mixing, add 1 cup of powdered sugar at a time. You may need to add a TBS of milk at a time if frosting becomes too thick or pasty. Mix until the frosting becomes light and fluffy and holds it shape.

4. This makes enough frosting to generously frost about 36 cupcakes. You can store any leftover frosting in an airtight container for a day or two. If you store in the refrigerator, you may need to whip it again right before frosting a cake or cupcakes.

5. Take 3 TBS of butterscotch chips into a rotary grater and grate some butterscotch shavings onto each frosted cupcake. Coarsely chop the other TBS of chips and place on frosting for garnish. Enjoy!

I'm working on a "How to Frost Cupcakes" Tutorial that I'll post when I've completed it. I'll show you different decorating tips with a pastry bag and techniques for getting that professional-looking appearance to your cupcakes.

Printable Recipe:

Biscoff Spiced Cream Frosting
Frosts about 36 cupcakes

1/2 C. butter (no substitutions)
2/3 C. Biscoff spread
2/3 C. marshmallow cream (the canned stuff)
4 oz. cream cheese, softened to room temp
1 tsp. vanilla
1 TBS. lemon juice
2-4 TBS of milk
3.5-4 C of powdered sugar
4 TBS of butterscotch chips for garnish

In a large bowl mix butter and Biscoff spread together with an electric mixer. Add in marshmallow cream, cream cheese, vanilla, and lemon juice. Mix until smooth. While mixing, gradually add powdered sugar, about a cup at a time. You may need to add a TBS of milk at a time if the frosting becomes too thick and pasty. Beat frosting together until fluffy. Frost cupcakes. Place 3 TBS of butterscotch chips into a rotary grater and grate shavings onto cupcakes. Coarsely chop the other TBS of butterscotch chips and place on to frosting for garnish.