frosting andamp icing

Recipe: Classic Easter Cake with Coconut and Jelly Beans

corn syrup

sugar

salt

vanilla extract

angel food cake (12 to 14 ounces)

coconut

jelly beans eggs

The Kitchn

Faith Durand

Step 1: Make the Marshmallow Icing

Whip the egg whites in the bowl of a stand mixer until they form soft peaks. 

Step 2: Make the Marshmallow Icing

Meanwhile, bring the sugar and corn syrup to a boil over medium heat. 

Step 3: Make the Marshmallow Icing

Once the corn syrup comes to a boil, remove from the heat. Turn on the stand mixer to medium speed, and very slowly and carefully drizzle the hot syrup into the egg whites. Whip until stiff peaks form and the bowl has cooled to lukewarm. Use icing immediately. 

Step 1: Assemble the Cake

Set the angel food cake on a platter or cake stand. Use a warmed spatula to roughly spread the marshmallow icing over the cake&#x27;s top and sides. 

Step 2: Assemble the Cake

Optional: Toast the coconut by spreading in a large skillet over low heat. Toast for about 3 minutes or until golden brown, stirring frequently, and adjusting heat if you see dark or burnt spots. Let cool. 

Step 3: Assemble the Cake

Sprinkle the coconut evenly over the cake. Decorate with jelly beans or candy eggs. The cake can be served immediately or held overnight at room temperature. For best freshness, cover it with a cake dome, but this is not necessary. 

Recipe: Chocolate Beet Cupcakes with Sour Cream Ganache Frosting

all-purpose flour

cocoa powder

baking soda

baking powder

beet purée (see Recipe Note)

buttermilk

unsalted butter, melted,

bittersweet chocolate, melted

eggs,

swemisweet chocolate, chopped, melted

kosher salt

sour cream

For more information on roasting beets, follow this guide. You&#x27;ll need 2 small beets to get 3/4 cup purée. Place the roasted, peeled beets in a food processor and purée until smooth.

Samantha Seneviratne

Step 1

Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk together the sugar, beet purée, buttermilk, butter, chocolate, and eggs. Fold the dry ingredients into the wet.

Step 3

Divide the batter evenly between prepared cups. Bake until the tops are puffed and a toothpick inserted into the center comes out with moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely. Frost as desired.

Step 1: To make the frosting:

In a large bowl, whisk together the melted chocolate and the sugar and salt until smooth. Stir in the sour cream. Use immediately.

Spicy Sticky Cinnamon Rolls with Cream Cheese Icing

(1 envelope) active dry yeast

milk,

unsalted butter, very soft

eggs

flour

cinnamon sticks

star anise pod

coriander seeds

cardamom seeds

dark brown sugar

unsalted

cream cheese,

milk

vanilla

powdered sugar,

Make Ahead: To make the rolls ahead of time, follow the recipe up until baking. Par-bake the rolls for just 10 minutes. Remove the rolls and let them cool, then freeze them in their pans or in freezer bags. To finish baking, remove them from the freezer and let them thaw in the fridge overnight. Then bake in the morning at 350ºF for 10 to 15 minutes. Frost and serve warm. For more detailed instructions, read our tutorial on How To Freeze Cinnamon Rolls and Bake Them Later.

To make the dough, sprinkle 2 1/4 teaspoons (1 envelope) yeast over 1 1/4 cups lukewarm milk in the bowl of a stand mixer and set aside for 5 minutes until slightly bubbly. Use the paddle attachment of a stand mixer to beat in 1/2 cup sugar, 6 tablepoons very soft butter, 2 large eggs, 1 tablespoon vanilla, and 1 teaspoon salt. Stir in the 4 1/2 to 5 cups flour, 1 cup at a time, until the dough is thick but still a little sticky.

Switch to dough hook and knead in the stand mixer for 5 minutes or until dough clears side of mixer and is taut and smooth. (Alternately, knead by hand on a floured countertop for 6 to 8 minutes or until smooth and springy.) 

Spray the dough and bowl lightly with cooking spray. Shape the dough into a ball and place in greased bowl, turning it to make sure it&#x27;s coated in oil. Cover with plastic wrap and let rise in a warm place until doubled — about 2 hours.

Step 4

For the filling, grind the spices in a spice grinder until fine and mix with the brown sugar. (If you want to skip the extra spices or use powdered cinnamon instead of whole, substitute 3 to 4 tablespoons cinnamon for all the spices.) Cream the butter with the spices and sugar in a mixer or with hand beaters.

Step 5

Lightly grease two 9-inch cake pans (a 9x13-inch pan works fine as well). On a floured surface roll the dough into a large rectangle, about 14 inches by 24 inches. When the dough is rolled out, slather it thickly with the creamed butter and sugar, making sure to spread it nearly to the edges. Roll up along the long side, stretching and pulling the dough into a taut and tight roll. Use a bench scraper or knife to cut into 24 individual rolls.

Step 6

Divide the rolls among the prepared pans and let rise in a warm place until the rolls double in size — 45 to 60 minutes. While rolls are rising, heat oven to 350F. 

Step 7

Bake the rolls for 20 to 27 minutes. The best way to determine doneness is to take their temperature; they are done when between 190 and 200F. 

Step 8

For the icing, beat the cream cheese, milk, vanilla, and sugar together, adding more powdered sugar as necessary to get the consistency you prefer. Drizzle over hot rolls with a fork. Serve warm.

Recipe: Extra-Creamy Cooked Cream Cheese Icing

(2 bars) full-fat cream cheese,

white sugar

Place the softened cream cheese in the bowl of a stand mixer (or simply use a large bowl and hand beaters). Whip the cream cheese on high speed for several minutes, until it is completely smooth and silky. Scrape the cream cheese out into a separate bowl and set aside.

Whisk the flour, sugar, and salt together in a small saucepan. Turn the heat on to medium and slowly add the milk, whisking constantly. It will look lumpy at first but whisk vigorously to create a smooth paste. Continue whisking as the mixture comes up to a simmer. It will thicken rapidly and dramatically as it comes to a boil (see photo below). Simmer for 1 full minute, then turn off the heat. Scrape the flour and milk paste into the mixer bowl. (If you want to be 100% sure there are no small lumps, pour it through a mesh sieve.)

Turn on the mixer or beaters and whip the flour-milk mixture for 10 minutes, or until it is lightened and no longer piping hot. It should be lukewarm or cooler. Slowly add the whipped, softened cream cheese, whipping constantly. Add the vanilla. Continue whipping until the the two are completely combined and smooth and silky. (See photo below.)

It is best to let this icing firm up a bit more in the refrigerator but you can use it now to ice a completely cooled cake. If not using immediately, store in the fridge for up to 3 days. Whip again briefly on high speed before using. It is also best to refrigerate cakes that are iced with this frosting. It is best eaten within three days or so.

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