Ultimate Carrot Cupcakes Recipe

Ultimate Carrot Cupcakes Recipe

Ultimate Carrot Cupcakes

The ultimate carrot cupcakes are not simply a carrot cake recipe poured into cupcake liners. It’s much more sensitive and complex than that for several reasons.

When you use a regular carrot cake recipe to bake cupcakes, the texture typically ends up being too dense for a cupcake.

Another problem is that cupcakes bake for a shorter period of time than a large cake, so that deep caramelization flavour is lost. Which is definitely not okay! That caramelised, slightly chewy top is the BEST part.

 

Flavour Comes First

When I speak of Carrot Cake, I’m NOT talking about those “carrot cakes” that are basically just a vanilla sponge with shredded carrot inside. That is not proper Carrot Cake. It is carrot flavoured Vanilla Cake. If it were a song, it would be “itsy bitsy spider”.

Proper Carrot Cake is much deeper and darker, with such a dynamic flavour and texture. If it were a song, it would be “O sole Mio”. EPIC. Unique. Gutsy. Excellence. (And yes, I’m listening to O sole mio as I write this post 🙂 There’s an AMAZING version where Pavarotti sings it with Bryan Adams – so stunning!)

This ultimate carrot cupcakes recipe is made with golden syrup, dark brown sugar and molasses, so it is absolutely brimming with caramel-ly depth!

The Texture

When I eat carrot cake as a slice of cake, the texture should absolutely be a bit denser than a sponge cake.

However, when I eat carrot cake in cupcake form it has to be just as moist and flavourful, BUT also LIGHT. Heavy cupcakes are just not pleasant…

So this recipe perfectly captures ALL the stunning texture of regular carrot cake, but also with a light, tender and super moist crumb – as a cupcake should be.

The way you prepare the carrots for your ultimate carrot cupcakes is key. Do not shred/grate them too finely. If you grate them too fine, they will just disappear into the batter and be less prominent in the final flavour experience.

Another reason to not grate the carrots too fine is because it leaves more surface area for the batter to react with the carrots. The batter contains sugar and salt which draws the moisture out of the carrots.

So IF you grate the carrots too fine, they react with the batter much faster, drawing moisture out of the carrots much faster and leaving you with a very runny batter in a matter of minutes.

This makes all your lovely raisins, pineapple etc. sink to the bottom when baking. So to avoid this, rather grate your carrots coarser.

 

As for all the extras beyond carrots, I like to use raisins, crushed pineapple plus toasted pecans.

I know that walnuts are more traditional in carrot cake, but the toasted pecans completely outshine walnuts in this instance.

 

These are seriously the ULTIMATE Carrot Cupcakes. Deep, gutsy, EPIC flavour, but with a light, moist and tender crumb. Topped with the best cream cheese frosting ever and toasted pecan nuts. SO YUM! #carrotcake #carrotcupcakes #carrotcakerecipe #bestcarrotcake

 

The Frosting

As you may know by now, I make no secret of my disdain for traditional buttercream and even cream cheese frosting as well, because they are TOO SWEET.

Frosting is supposed to CONTRIBUTE to the flavour experience, not just round off the visual presentation of cupcakes.

Philosophy of Yum Cream Cheese Frosting is balanced and DELICIOUS and it pairs perfectly with these ultimate carrot cupcakes 🙂

These are seriously the Ultimate Carrot Cupcakes. Deep, gutsy, EPIC flavour, but with a light, moist and tender crumb. Topped with the best cream cheese frosting ever and toasted pecan nuts. SO YUM!

So here we go – my recipe for the Ultimate Carrot Cupcakes!

5.0 from 2 reviews
Ultimate Carrot Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
  • 230 g Flour
  • ¾ tsp Baking powder
  • 1 ¼ tsp Bicarbonate of soda
  • ½ Tbsp Cinnamon
  • ¼ tsp Ginger
  • 1 tsp Salt
  • 130 g Eggs
  • ½ T Vanilla Extract
  • 65 g White Granulated Sugar
  • 100 g Demerara Sugar
  • 130 g Canola Oil
  • 70 g Golden Syrup
  • 15 g Molasses
  • 40 g raisins
  • 270 g grated Carrots
  • 100 g Crushed Pineapple, scooped with juice
  • 100 g Toasted Pecans
Instructions
  1. Preheat oven to 180°C/356°F.
  2. Sift together the flour, baking powder, bicarbonate of soda, spices and salt in a large bowl. Set aside.
  3. In a large mixing bowl, place the eggs, oil, vanilla, white sugar, demerara sugar, golden syrup and molasses. Whisk together with a hand mixer on high speed for 90 seconds. It should be pale and almost doubled in volume.
  4. Fold dry ingredients into the wet ingredients using a large metal spoon.
  5. Add the grated carrot, raisins and crushed pineapple to the bowl and fold in. Be sure to mix everything together thoroughly as the fresh carrot can often hide together in little huddles in the batter.
  6. Proceed to fill the lined cupcake tins immediately. Do not let the batter stand. Divide the batter evenly between 15 lined cupcake tin holes. I like to first fill each liner halfway, stir the remaining batter again, and then fill the liners the rest of the way so that the first 5 cupcakes don't get all the extra bits and the last few cupcakes just get batter with no raisins, pineapple, etc.
  7. Bake at 180ᵒC/356°F for about 25 mins, rotating the tins halfway through baking. The cupcakes should be a deep golden brown. Also test the cupcakes with a toothpick – if the toothpick comes out clean, the cupcakes are done.
  8. Leave to cool in the tins. Once completely cold, remove from tins.
  9. Make Philosophy of Yum Cream Cheese Frosting. Pipe onto cupcakes as desired and sprinkle the remainder of the chopped pecans generously on top. Enjoy!

 

If you give this recipe a go, tag me on Facebook, twitter or Instagram @philosophyofyum because I would LOVE to see!

Chat soon

Aurelia 🙂

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

Piping Frosting 101 – The Frosting Piping Manual!

Piping Frosting 101 – The Frosting Piping Manual!

Piping Frosting 101 – The Frosting Piping Manual!

Piping frosting was something I overthought for about a year.

I must have watched 50 videos on YouTube before I actually picked up a piping bag for the first time.

But even after watching ALL those videos I still felt like I had NO IDEA what I was doing! During my first year of more serious baking, I resorted to rather spooning frosting onto cupcakes just to be safe.

Since my last post was my ultimate Vanilla Frosting Recipe and I have shared my ultimate Chocolate Frosting Recipe with you before, I thought I should complete the circle and write this post on PIPING Frosting.

Over the last 5 years I’ve become, thankfully, super comfortable with piping frosting. But I’ve also realized that there are some practical tips and methods that can help a beginner understand more clearly what they need to do.

Most of those 50 videos didn’t help me at all.

The bakers just said: “Pipe the frosting around… Like that!”

That doesn’t do it for me. I need WORDS to explain to me what I need to do.

Just watching someone isn’t enough. And no one can really afford to frost 1000 guinea pig cupcakes before being able to pipe frosting well enough to sell them!

 

Finding the Words to Explain HOW

A dear friend of ours joined me in the kitchen one day so we could bake some cupcakes together. She’s 16 and has a great passion for baking! When the time came for piping frosting onto the cupcakes, I saw her doing it the exact same way I had done it 5 years ago.

That morning I was finally able to articulate WHAT she was doing wrong and HOW to fix it.

So I will start by explaining all the natural MISTAKES beginners tend to make when piping frosting…

 

FROSTING PIPING MISTAKES:

1. Piping Nozzle is too Small

Tiny star tips are so 1990’s. Stay away from them. The finish looks so bad and it’s also much harder to get the frosting to come out with a consistent thickness all the way through. So use a larger nozzle – it makes the frosting look way more generous and voluptuous!

2. Open Star Nozzles aren’t Ideal

Open star nozzles (except for the French tip) do not create a finish as beautiful as CLOSED star nozzles. Closed star nozzles make DEEPER grooves in the frosting, making the finished effect way more dramatic and shapely.

Definitely go for a large, closed star nozzle. If you can only find open star ones, then bend the spikes into the open center to create a closed star shape. I did this 5 years ago with my first ever stainless steel nozzle (13mm diameter opening) – it’s still my favourite one for piping frosting onto cupcakes 🙂

Make sure that the spikes are long enough to bend in all the way to the center. Do leave about 1 mm open in the center though.

Another perk of closed star nozzles is that they SAVE FROSTING! The frosting is more defined when it comes out, but the deeper grooves also mean that less frosting comes out overall. Win-win my friend!

 

Frosting Piping Manual: This thorough post breaks down all the DO's and DON'TS of piping frosting. Includes step by step instructions for piping frosting perfectly every time! #pipingfrosting #cakedecorating #bakingforbeginners

 

3. Plastic Nozzles – No Go!

You still have plastic nozzles in your house? Whaaaat?! NO! Throw those things away or give it to your kids to play with.

The biggest problem with plastic nozzles is that they fray and decay over time. This fraying creates jagged edges on your frosting – not cool.

Stainless steel nozzles basically have a lifetime warranty. As I’ve said, I’ve used 1 piping nozzle for 5 years and for THOUSANDS of cupcakes.

The finish on my frosting is defined and beautifully smooth every time. I highly recommend the Wilton 2D or Wilton 1M tip!

4. Frosting is too Stiff

Frosting needs a form of “elasticity” to be piped beautifully. If your frosting is too stiff, it will behave as if it’s “brittle”. This means it will break off before you get to pipe around the cupcake.

What you want is ONE, long frosting sausage from beginning to end with no breakage whatsoever.

If you only realize that your frosting is too stiff when you are busy piping, remove all the frosting from the piping bag and fix the consistency first.

Yes, it is more effort, but a shabby finish on your cupcakes is way more exhausting on an emotional level.

5. Frosting is too Runny/Slack

If your frosting is too runny/slack, the grooves in your piped frosting will totally disappear and ruin the cupcake’s aesthetics completely.

If you only realize that your frosting is too runny when you are busy piping, remove all the frosting from the piping bag and fix the consistency first.

Yes, it is more effort, but a shabby finish on your cupcakes is way more exhausting on an emotional level.

6. Holding Nozzle too Close to Cupcake

I’ve realized that piping frosting beautifully onto cupcakes is rather about GUIDING the frosting to gracefully rest in the right position than “putting it on” the cupcakes.

When you have the approach of “putting frosting on” cupcakes, then you tend to hold the nozzle way too close to the cupcake while piping. Any sudden movement then causes you to push the nozzle into the frosting on the cupcake, ruining the finish and clean groove lines.

7. Wrong Angle When Piping Frosting

When you are piping frosting, don’t hold the piping bag diagonal to the cupcake. If you do this then every side of the finished cupcake will look different.

Hold the piping bag perfectly perpendicular to the top of cupcake’s surface. This ensures a consistent frosting pattern all the way around.

So now that we know the DON’TS of piping frosting, what are the DO’S?

 

HOW TO PIPE FROSTING PERFECTLY

1. Perfect Piping Consistency

This is quite a sensitive one. We already know that the frosting shouldn’t be too stiff because it will break off when piping. We also know that it shouldn’t be too runny because then our beautifully defined grooves will disappear.

Piping consistency is different from spreading consistency – which is used for layering cakes. To test whether your frosting is piping consistency, you will need a large spoon.

The spoon is handy for 2 reasons. First of all, use it to stir your frosting vigorously for 15 seconds to break any large air pockets and get your frosting smooth.

Secondly you need the spoon for the “plop test”. Yes, this is a term I totally made up just now.

Piping frosting | piping tips | piping frosting on cupcakes

Scoop up a generous spoonful of frosting and hold it up. Now turn your wrist 90 degrees so that the frosting is exposed to gravity, heading towards dropping back into the bowl. Ideally, you want the frosting to linger on the spoon for 3 – 5 seconds before it drops off, back into the bowl.

Another test is the “peak test”. Yet another term I made up just now 🙂

Tap a spoon on top of the frosting and push down gently. Next, lift the spoon up vertically to create a perky peak on the frosting. If the peak bends over and flops down, your frosting is too runny.

If this test doesn’t create one, tall peak but rather a few shorter peaks in an oval arrangement, then your frosting is too stiff.

2. Perfectly Shaped Cupcakes

A “do” that we can’t ignore is that piping frosting perfectly becomes SO much easier when you’ve got perfect cupcakes!

Cupcakes with pointy tops are very difficult to pipe onto because the angle brings gravity into the mix as well, causing your frosting to sag down and ruining your beautiful frosting grooves.

Cupcakes with perfectly smooth and level tops make a world of difference! Fortunately I’ve written a super thorough post on How to Bake Perfect Cupcakes 🙂

3. Holding the Piping Bag

When you’ve filled your piping bag with frosting, twist the end a few times to prevent the frosting from escaping.

Wrap your dominant hand around the filled piping bag. Hold the twisted end securely in the gap between your thumb and index finger.

Piping frosting | piping tips | piping frosting on cupcakes

The frosting will be squeezed out with your dominant hand ONLY! Your other hand is merely there to guide the tip in the right direction. Never apply pressure with both hands.

When piping frosting, apply pressure using the outer part of your palm along with your pinky, ring finger and middle finger. You can also use your thumb’s palm to assist in applying pressure. Let your thumb and index finger focus on keeping the piping bag’s twist from unraveling.

4. Piping Frosting – Basic Swirl

The biggest mistake I made as a beginner was to keep my eye on the frosting while I was piping. KEEP YOUR EYES ON THE CUPCAKE while piping frosting. The aim is to follow the shape of the cupcake – that is your constant reference/guide.

Before you start piping frosting, keep in mind that you are merely GUIDING the frosting into place and not “putting it on”.

Decide beforehand how big your border of exposed cupcake will be (more or less). Your frosting’s first contact point should be another 5 mm inside that border so that the frosting’s blunt starting point will be hidden at the end.

Hold the piping bag as perpendicular as possible to the cupcake’s surface.

Hold the piping nozzle’s end point a good half inch away from the surface of the cupcake. Apply careful, even pressure and make your first contact point.

While still applying consistent pressure, squeeze the frosting so that it gracefully leaves the piping bag and guide it into place. Keep your eye on the outer edge of the cupcake all the time!! That is your guide.

Go all the way around till you reach your starting point. Just before your starting point, curve in slightly, allow your second circle to overlap slightly with your first circle of frosting.

Piping frosting | piping tips | piping frosting on cupcakes

When you have spiraled to the center, push down slightly and then release. This last, slight push secures your last spiral of frosting in place so that it doesn’t lift off into a slim, awkward, angled peak when you remove your piping nozzle.

Also, when you lift off the nozzle at the end, don’t do it 100% straightly upwards. Try to incorporate a bit of the swirl’s direction as you end off.

5. Piping Frosting in a “Rose”

Before you start, keep in mind that you are GUIDING the frosting into place and not “putting it on”.

Decide beforehand how big your border of exposed cupcake will be (more or less).

Hold the piping bag as perpendicular as possible to the cupcake’s surface.

Start in the center of the cupcake.

Hold the piping nozzle’s end point a good half inch away from the surface of the cupcake. Apply careful, even pressure and make your first contact point. Hold your position for another second so that more frosting comes out. (The center of a rose always has more petals)

After this you can proceed to start piping frosting in a spiral, around the contact point.

While still applying consistent pressure, squeeze the frosting so that it gracefully leaves the piping bag and guide it into place.

Keep your eye on the outer edge of the cupcake all the time so that you get a symmetrical rose.

As you approach the end of your cupcake’s outer surface, gradually apply less pressure, till you seamlessly stop (while guiding the last bit of frosting to adhere to the frosting on the cupcake).

A step by step tutorial with thorough explanations on hand movements, frosting consistency, piping nozzles, different piping techniques and more. You'll be piping frosting like a pro in not time! #cupcakedecorating #cakedecorating #perfectcupcakes #pipingfrosting

 

6. Piping Frosting – Tall Swirl

If you want your frosting a mile high on top of your cupcakes, I’m going to recommend something quite controversial.

Rather start with the rose technique and then go over directly into the basic swirl ON TOP of the rose. Doing this creates more frosting structure below your high swirl as well as some additional frosting support in the center.

That’s it my friend! Easy peasy frosting squeezy! 😉

The frosting in all my pics is my Ultimate Vanilla Frosting and Ultimate Chocolate Frosting. They are both SENSATIONALLY delicious!! They’ll turn you into a frosting snob… Seriously… you’ll shun buttercream forever after tasting them.

Chat soon

Aurelia

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

The Most DELICIOUS, Ultimate Vanilla Frosting

The Most DELICIOUS, Ultimate Vanilla Frosting

The Most DELICIOUS, Ultimate Vanilla Frosting

This Ultimate Vanilla Frosting Recipe is THE MAIN reason my clients LOVE my cakes so much…

It’s unique and FREAKIN’ DELICIOUS.

I know buttercream is the “standard frosting” out there, but it does not deserve to be. Its overwhelming sweetness actually DETRACTS from the beautiful flavour of a GOOD cake. 

I know there are some yummy buttercream recipes out there – like Magnolia Bakery’s famous frosting – but once you’ve tried this Philosophy of Yum frosting recipe, there will be a whole new standard of yum for you.

So today I’m asking you to please be open-minded.

low sugar frosting | low sugar frosting vanilla | most delicious frosting | alternative to buttercream frosting

 

This recipe is my Home Bakery’s SIGNATURE Frosting. It’s my GO-TO recipe I use every single day. I use this vanilla version or the chocolate frosting version on ALL my cakes & cupcakes.

It goes with EVERY CAKE FLAVOUR known to man. And not only does it “go with it”, it elevates it to a whole new dimension of bliss!

ALL my Home Bakery clients go gaga over this low sugar frosting, because it has so much flavour and it’s gloriously luxurious and smooth.

Please note that Philosophy of Yum frosting has a higher water content than buttercream or ganache, so if you place a high sugar item on top of it, it will melt into this frosting. This means fondant and sugar candies. But chocolate is A-OK 🙂

For classic cakes, cupcakes, naked frosting, semi-naked frosting, layered cakes, covering cakes etc. this frosting is absolutely perfect! It’s an honest frosting and it is honestly ridiculously delicious!!

Ultimate Vanilla Frosting Development

I explain the whole journey in detail on my chocolate frosting post if you want to check it out. In a nutshell it goes like this:

As a child I could not stand frosting. I always scraped it off the cake because it was just TOO sweet. My mother is a dietitian and developed a lower sugar frosting for her carrot cake recipe. Now that frosting was DELICIOUS! It was, however, a bit too runny to pipe.

When the time came for me to start up my own Home Baking Business, I knew that I would need to come up with my own frosting recipe… And that the frosting would need to be SUPER YUM and lower in sugar so that it’s not too sweet.

I made a drastic decision to omit butter altogether from my recipe! *GASP!!* Since you need to add HEAPS of icing sugar to butter to get it to the right consistency, it’s just so not worth it.

I opted to use whipped cream instead because cream is just SO delicious! The whipped cream also makes the frosting so much lighter.

Because cream cheese and cream are already quite soft, there’s no need to add kilos and kilos of sugar to achieve the right consistency.

The result was just stunning… So smooth, so luxurious, SO YUMMY!!

You'll never want to eat buttercream again. Ultimate Vanilla Frosting elevates cake to a whole new dimension of YUM! It goes with EVERY CAKE FLAVOUR known to man. #deliciousfrosting #creamcheesefrosting #lowsugarfrosting

 

Reasons to make Philosophy of Yum Vanilla Frosting

* It is so flipping DELICIOUS!!! So delicious in fact that it makes you giggle, squirm and dance from the deliciousness.

* Philosophy of Yum Frosting contains a staggering 75% – 80% LESS SUGAR than any other frosting, but it’s completely sufficiently sweet enough. 

* It is actually a whole lot quicker and easier to make than buttercream or traditional cream cheese frosting.

* You don’t need a stand mixer to make this frosting! A simple electric hand mixer is ideal.

* Because there is no butter in my ultimate vanilla frosting, it is also 55% lower in fat than any other conventional frosting. What a bargain!!

* Extra perk: you can freeze this frosting! Say what?? Yes indeed. Let it thaw again in the fridge for about 2 hours and proceed to whip it GOOD. You are basically re-whipping the cream inside the frosting. After a minute or so it will be beautifully thick once more 🙂

Let’s get started! My instructions are going to be quite thorough so that there’s little room for error. I really want you to experience the awesomeness of this Ultimate Vanilla Frosting.

5.0 from 3 reviews
Ultimate Vanilla Frosting
 
Author:
Serves: 12
Ingredients
  • 80 g Whipping Cream (at least 33% fat), ICE COLD
  • 200 g Full Fat Cream Cheese (at least 25% fat), non-aerated, ICE COLD
  • 1,5 tsp Vanilla Extract
  • 50 g Pure Icing/Powdered Sugar (no added corn starch)
  • 40 g White Chocolate (minimum 30% cocoa solids)
Instructions
  1. SUPER IMPORTANT: The recipe varies slightly depending on whether you're using the frosting for piping on cupcakes or to use in layer cakes. The default ingredients list and method steps are for piping frosting on cupcakes. Variations for layer cake frosting will be in brackets. For layer cakes, make this recipe for the 1st layer of cake and let it sit in the fridge overnight. The next morning, make 1.5 times of this recipe as if you're making it for cupcakes (super important!), to frost the second layer of cake and the sides. This frosting doesn't work for cakes taller than 2 layers, but they can be up to 5cm (2-inch) thick layers.
  2. First make your white chocolate ganache. Finely chop the white chocolate. Put it in a small bowl (or mug) with 15 g of the whipping cream. Melt it in the microwave in 2 x 30 second bursts. Stir it till smooth and put it in the fridge to cool down. If I'm in a rush I scrape it onto a plate and put in the freezer for 5 minutes. (*If making frosting for your 1st layer of cake, skip the ganache! Instead, stir ½ tsp agar-agar powder and 3 Tbsp water together in a small saucepan and set aside for 10 minutes. Once it's hydrated, boil the mixture for 2 minutes and set aside to cool slightly.)
  3. Whip the remaining COLD cream to soft peaks with an electric hand mixer in a medium mixing bowl. (*If making frosting for 1st layer of cake, whip all 80 g of cold cream to soft peaks.)
  4. Beat in COLD Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute in total.
  5. Beat in Vanilla and icing sugar for 20 seconds (*if making frosting for a layer cake, beat in 20 g extra icing sugar). Leave frosting to stand in the fridge for 5 minutes so that sugar can melt into the cream cheese thoroughly.
  6. Get the frosting from the fridge. Beat it on max speed for 30 seconds - 1 minute (tilt your bowl and keep your beaters still in on the lowest side of the bowl while beating). The frosting might start off runny, but keep beating in one spot and it will start to thicken up. You're essentially re-whipping the cream inside the frosting. It should be quite thick after 1 minute. *NOTE: If the frosting isn't COLD, it won't whip up.
  7. Next scrape all the white chocolate ganache (it shouldn't be warmer than a cool room temperature when you add it in) into the frosting and beat it in on max speed immediately for 1 minute. The white chocolate will also help to thicken up the frosting even more. (*If making frosting for 1st cake layer, scrape your room temp, liquid agar-agar mixture into your frosting and beat it on max speed for 1 minute.)
  8. The frosting will be quite thick at this stage (depending on the cream cheese you used and how cold your ingredients were). If I’m using the frosting for layer cakes, I use it as it is. Frost the first layer of cake and let it chill in the fridge for AT LEAST 4 hours (I leave them in the fridge over night). Note that this is NOT a hard setting frosting. It will always still be wet to the touch, but it still holds.
  9. FOR LAYER CAKES: When the first layer of frosting has firmed up a bit, you can add 1 more cake layer on top. Not ideal for stacking more than 2 layers of cake!! Make 1.5 times this recipe and frost the top and sides of the cake. When you've frosted the outside of the cake, let it stand in the fridge for at least 2 more hours. After that the frosting is quite stable at room temp and won't melt - even on a hot day!
  10. If I’m piping the frosting onto cupcakes, I like to leave the frosting at room temperature for a few minutes to soften slightly before I transfer it to a piping bag. When you've frosted your cupcakes, let them stand at cool room temperature (or in the fridge) for about 30 minutes. After this the frosting is quite stable and won't melt - even on a hot day! I even tested this on a day that was 43 degrees C (109 degrees F).

Important Notes:

* THIS RECIPE ONLY WORKS WHEN THE INGREDIENTS ARE SUPER COLD. Both the cream and cream cheese should have been in the fridge, on the lowest shelf, overnight. Make sure your kitchen isn’t hot when you mix the frosting.

* If you live in a super hot climate, you may need to take extra precautions. If your frosting isn’t whipping up, let it chill in your FREEZER for 15 minutes. Hold your mixing bowl at an angle and hold beaters in the lowest spot on top speed for 1-2 minutes (don’t move beaters around initially). Once the frosting gets really thick around the beaters, gradually start moving the beaters around in smaller circles to incorporate the runnier frosting with the thick frosting. Continue beating till you see the frosting is as thick as it’s possibly going to get.

* Another precaution for super hot climates: Once you’ve piped the frosting onto cupcakes, let the frosted cupcakes chill in the fridge for at least 30 – 40 minutes so that the piped frosting chills and dries out a bit. After this, you can leave the cupcakes at room temperature and the frosting will keep its shape.

* Super important note: do not use candy or fondant or sugar paste decorations on this frosting! The frosting has a high water content, so sugary decorations will simply melt and weep into the frosting!

* A smaller, deeper mixing bowl makes this frosting much easier to whip up.

* This recipe produces enough frosting for about 12 cupcakes.

* If using in a layer cake: Allow the frosting on each layer to chill in the fridge for at least 2 hours before placing the next layer of cake on top. Do not stack more than 2 layers of cake on top of each other!

* This is not a hard-setting frosting. It remains moist. I love this because it keeps my cakes moist as well, so you never need to do the simple syrup soaking again!

* Because there’s cream & cream cheese in the frosting, encourage your clients eat their bakes within 2 days max.

* This frosting needs to be prepared fresh right before you use it. You can’t make it in advance. But you CAN freeze the left overs for up to 1 month! When you want to use it; let it thaw in the fridge overnight. Then whip it like crazy the next day till it thickens up again.

 

If you give this recipe a go, tag me on Facebook, twitter or Instagram #philosophyofyum because I would LOVE to see!

Chat soon!

Aurelia 😊

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

The Most DELICIOUS, Ultimate Chocolate Frosting!

The Most DELICIOUS, Ultimate Chocolate Frosting!

The Ultimate Chocolate Frosting Recipe

This Ultimate Chocolate Frosting is not a recipe that happened over night. I used to HATE frosting actually! Maybe you feel the same way about icky sweet buttercream as I do?

My childhood memories of frosting are completely grim. Conventional Chocolate Buttercream piped onto semi-dry sheet cakes with a star tip was a STAPLE at every single birthday party as a kid.

Oh and don’t forget the garnish of chocolate vermicelli sprinkles, glace cherries or the tiny rosettes of dulce de leche! Even though every birthday party had a themed cake, there was always one of these chocolate sheet cakes on standby in the background.

As fond as my memories are of childhood birthday parties, the chocolate sheet cakes are not included in that fondness.

That frosting was just too darn sweet. The overwhelming sweetness penetrated into your gills and made your mouth turn skew!

Every time I ate chocolate cake, I hoped this chocolate frosting might taste different, and every time the outcome was the same…

I ended up having one tiny bite, proceeded to SCRAPE OFF ALL THE CRAZY-SWEET FROSTING and ate the semi-dry cake on its own instead (which suddenly seemed a whole lot yummier after tasting that awful frosting!). Did anyone else also do this??

In the end I was so opposed to ANY kind of frosting.

I’d just never tasted a frosting that actually had FLAVOUR of its own. Not just sweet fat to make a dry cake seem less dry. I apologize for the clouds of criticism… I’m just so passionate about flavour 🙂

 

A Second Date with Frosting

My mother was writing Low Fat Low GI recipe books throughout my school years. The series is called “Eating for Sustained Energy”.

The carrot cake recipe is just fantastic! Naturally they had to take a road less traveled when it came to the frosting. Butter is not exactly “low fat” 😀

They also wanted a frosting with less sugar. Problem with buttercream is that you need to add a LOT of sugar to achieve the right consistency and something resembling flavour.

Thus, a smooth cottage cheese (which is even lower in fat than cream cheese), was the option they went for.

IT

WAS

SOOOOO

GOOOOOD!!!!!!

Finally, a frosting that had a great flavour and didn’t make my head spin from sweetness! A frosting you wanted to eat, as is, with a spoon!

The frosting was often a bit temperamental though… If you mixed it too much, it would go runny in seconds. Even so, the flavour and different approach was a great lesson I would draw from in the future.

 

Ultimate Chocolate Frosting Development

When I started baking part-time in 2012, I kind of avoided frosting. I knew I wouldn’t use buttercream. EVER. And I was honestly too scared to make my mom’s frosting out of fear that it would go runny. I needed something pipe-able.

Ultimate Chocolate Frosting elevates cake to a whole new dimension of YUM! It goes with EVERY CAKE FLAVOUR known to man. You'll never want to eat buttercream again. #deliciousfrosting #creamcheesefrosting #lowsugarfrosting #chocolatefrosting

I realized that cream cheese on its own would be too solid and cheesy tasting, so adding whipped cream would make it lighter. Truly, I had never read about whipped-cream-cream-cheese-frosting before or heard about it or anything! It just seemed like a good idea.

The great thing about cream cheese is that it already has flavour and it’s softer than butter, so you can add WAY less sugar to achieve the right consistency and sweetness. Wonderful!

It worked out PERFECTLY. Easy to pipe, super yummy and it seriously goes with ANY cake.

At this point I was still using chocolate ganache as my chocolate frosting. Although I LOVE ganache, it is a bit intense and heavier – even if you whip it. I wanted something more mellow, but still very chocolate-y.

About 2 years later I was watching another episode of Unique Sweets (all my stories seem to involve this show! LOVE IT!). The crew was visiting The Yellow Leaf Cupcake Co in Seattle, Washington. It is a unique cupcake eatery that makes an INSANE amount of cupcake flavours. Like 150+ flavours! The frosting they use is Swiss Meringue Buttercream (SMBC).

The one cupcake flavour on the episode was the “Tomato Soup Cupcake”, which is a flavour one of the owners had as a kid at every birthday party. Amazing! On top of this cupcake they put chocolate SMBC and it just looked divine.

At that moment I realized that I can easily turn my vanilla cream cheese frosting into a chocolate frosting by adding melted chocolate. I tried it and it was amazing.

Low Sugar Chocolate Frosting is so easy and TASTIER!! Photos by Alice Swan

So here is my super classified (until now) Philosophy of Yum Ultimate Chocolate Frosting recipe. I have made it 1000’s of times, refined it and perfected it in my 5 years of full time baking.

I guess if you wanted to be technically correct you could call it whipped-cream-chocolate-ganache-cream-cheese-frosting.

 

Reasons to Make This Ultimate Chocolate Frosting:

# It’s so flipping DELICIOUS!!! So delicious in fact that it makes you giggle, squirm and dance from the deliciousness.

# My Ultimate Chocolate Frosting contains a staggering 75% – 80% LESS SUGAR than any other frosting, but it is completely sufficiently sweet enough.

# It’s actually a whole lot quicker and easier to make than buttercream or traditional cream cheese frosting.

# You don’t need a stand mixer to make this chocolate frosting! A simple electric hand mixer is ideal.

# Because there is no butter in this frosting, it is also 55% lower in fat than any other conventional frosting. What a bargain!!

Let’s get started! My instructions are going to be rather thorough so that there’s little room for error. I really want  you to experience the awesomeness of this ultimate chocolate frosting.

 

5.0 from 3 reviews
Ultimate Chocolate Frosting
 
Prep time
Total time
 
Author:
Serves: 15
Ingredients
  • 30 g Whipping Cream (at least 33% fat) with ½ tsp Granulated Sugar
  • 50 g Dark Chocolate (at least 65% cocoa solids), chopped
  • 70 g Whipping Cream (at least 33% fat), ICE COLD
  • 200 g Full Fat Cream Cheese (at least 25% fat), non-aerated, ICE COLD
  • 2 tsp Vanilla Extract
  • 65 g Pure Icing Sugar
Instructions
  1. First make the chocolate ganache. Place chopped chocolate in a ceramic or glass bowl.
  2. Place 30 g cream and ½ tsp sugar in a saucepan and heat till just simmering.
  3. Add the hot cream to chopped dark chocolate. Stir well until fully combined and glossy. It's totally fine if the ganache splits a bit. Transfer to the fridge to cool down for at least 5 minutes.
  4. Next make the frosting. Whip cold cream to stiff peaks with an electric hand mixer in a medium mixing bowl.
  5. Beat in cold Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute.
  6. Beat in Vanilla and icing sugar. Leave to stand for 2 minutes in the fridge so that sugar can melt into the cream cheese.
  7. Beat again till smooth and thick – about 1 minute. The frosting will be a bit runny at first, but just keep your beaters in one spot and keep beating on max speed and it will thicken up. You're essentially re-whipping the cream inside the frosting.
  8. Beat in the cooled chocolate ganache till the frosting is uniform in colour. If you want your frosting even more chocolatey, go ahead and beat in some cocoa powder.
  9. If I'm using the frosting for layer cakes I use it as it is. Let each layer of frosting chill in the fridge for at least 2 hours before adding another cake layer on top. This frosting isn't ideal for stacking more than 2 layers of cake.
  10. If I'm using this chocolate frosting for cupcakes I make sure that it's at the perfect consistency first before I start piping it. Signs of my perfect consistency: when you tap the side of the bowl, the frosting jiggles a tiny bit. When you scoop up a spoon, it takes about 2,5 - 3 seconds to drop back into the bowl.
  11. Stir the chocolate frosting with a spoon to smooth out any air bubbles before transferring to a piping bag or smoothing onto a layer cake.
Notes
This batch of frosting is enough for about 12 Cupcakes

I hope you’ll try out my Ultimate Chocolate Frosting Recipe! It’s a perfect match with my Banana & Chocolate Cupcakes, not to mention my Ultimate Chocolate Cupcakes.


If you give this recipe a go, tag me on facebook, twitter or instagram #philosophyofyum because I would LOVE to see!

Next time I’ll be sharing a recipe to go with this frosting… a VERY special recipe since it is Philosophy of Yum Blog’s 1 year birthday! 😀

Chat soon!

Aurelia 🙂

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)