1(12oz) pouch of The Frosting Queens Velvety Vanilla
1 ( 8 oz.) package cream cheese, softened
2 cups sweetened coconut flakes
Preheat oven to 350 degrees.
Using a mixer, beat frosting and cream cheese together until smooth. Pour coconut flakes evenly onto baking sheet. Place in oven for 2-4 minutes allowing flakes to turn golden brown in color. Watch carefully. Frost your dessert with cream cheese frosting. Garnish with toasted coconut.
Chocolate Peanut Butter Fudge
1(12oz) pouch of The Frosting Queens Majestic Milk Chocolate
1 cup peanut butter
cup chopped nuts (optional)
In a microwave safe bowl, microwave frosting for 1 minute. Add peanut butter and microwave for an additional minute. Add chopped nuts if desired. Stir to mix thoroughly. Transfer to greased 8x8 pan and refrigerate until completely chilled. Cut into squares and serve.
Chocolate Cabernet Fondue
1(12oz) pouch of The Frosting Queens Charmed Chocolate
6 oz. semi-sweet chocolate chips
4 Tablespoons marshmellow crème
1-2 Tbsp. Cabernet wine
Over a low burner, heat frosting, chocolate chips and marshmellow crème. Stir until smooth. Remove from heat and stir in Cabernet wine. Keep warm in fondue pot or small crock pot. Serve with cubed pound cake, cubed cheesecake, strawberries, bananas, biscotti, nuts or cherries.
Bakin' Maple Bacon
2-3 Tablespoons of The Frosting Queens Crowned Caramel Buttercream Frosting
2 teaspoons freshly ground pepper
1/2 pound bacon (10-12 slices)
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, then a wire rack. Place bacon slices on wire rack. Brush slices with caramel frosting and sprinkle with pepper. Bake until golden brown and crisp, 18-20 minutes. Serve.
1 can of big refrigerated biscuits (8 count)
12 Tablespoons of The Frosting Queens Crowned Caramel Buttercream Frosting
1 Tablespoon cinnamon
Cut top of frosting pouch off and squeeze frosting into a bowl. Cut each biscuit into 8 pieces. In a greased regular size muffin tin, spoon 1 Tablespoon of Crowned Caramel Frosting into each of the 12 tins. Sprinkle frosting with cinnamon. Place 5-6 pieces of biscuit into each tin on top of mixture. Sprinkle with cinnamon again. Bake at 350 degrees for 17-20 minutes or until golden brown. Cool 1 minute. Turn upside down. Serve warm.
Royally Creamy Fudge
1 (12 oz.) pouch of your favorite Frosting Queens Buttercream Frosting
1 (12 oz). package baking chips, any flavor (ex. chocolate chips)
Using complimentary flavors, melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth. Cut off top of The Frosting Queens pouch and squeeze frosting into a separate bowl. Melt, using the same technique you did for the chips, until pourable. Stir chips and frosting together and pour into a greased 8x8 pan. Chill at least an hour. Cut into squares. Sprinkle with powdered sugar.
Note: Add chopped nuts, chopped candy or mini marshmallows when stirring, for a special treat.
Fondue Fun For All Ages!
1 (12 oz). pouch of The Frosting Queens Charmed Chocolate Buttercream Frosting
1 tsp. - 1 Tbsp. of your favorite baking liquid (ex. pure vanilla extract, milk or cream, red wine, liquor)
Cut off top of The Frosting Queens pouch and squeeze frosting into microwave safe bowl. Melt the frosting about 30 seconds, stirring occasionally, until pourable. Add baking liquid and stir. Transfer into a small fondue pot. Serve with cubed pound cake, fresh fruit, brownies, cookies, marshmallows, or any dippers you enjoy.
Princess Cake Pops
1 13x9 inch cake, prepared following box directions
1 (12 oz.) pouch, any flavor, The Frosting Queens Buttercream Frosting
Using a fork and a large bowl, break up cake into crumbles. Add up to 1 pouch of Frosting Queens frosting to the bowl, combining until sticky enough to form cake balls.
If time allows, chill dough up to 1 hour. Form balls on cookie sheet. Melt candy melts in microwave safe bowl and dip top of sticks in melted candy. Put sticks in cake balls. Dip cake pops in melted candy and coat with a variety of sprinkles. Set on cookie sheet with wax paper to dry.
The Kings Trifle
1 13x9 inch Devils Food Chocolate Cake, prepared following package directions
1 package (6 oz.) Instant Chocolate Pudding, prepared following package directions
1(12oz) pouch of The Frosting Queens Charmed Chocolate Buttercream Frosting, melted in microwave safe
bowl until pourable
1 pint heavy whipping cream, whipped on high with the following two ingredients-
cup powdered sugar
1tsp. pure vanilla extract
6 Toffee candy bars, crushed
Prepare all as outlined above. Cut cake into 1x1 inch cubes. Place half of the cake cubes into bottom of trifle or glass bowl. Layer with half of the following: pudding, frosting and whipped cream. Sprinkle with half of the candy. Repeat with another layer, starting with cake, until the whipped cream is on top. Sprinkle with remaining candy. Refrigerate 4-5 hours. Serves 8-10 persons
Goin' Co-Co-NUT over Citrus!
Our Mom's traditional birthday cake has a zesty lemon filling, and of course, our Velvety Vanilla Buttercream Frosting--a perfect combination for any Spring Celebration.
Classic White Cake Mix
1 cup water
One-quarter cup vegetable oil
3 large egg whites
1 jar of lemon curd (refrigerate at home)
1 lemon, zest and juice
2(12oz) pouch of The Frosting Queens Velvety Vanilla Buttercream Frosting, room temperature
2-3 cups sweetened shredded coconut
Directions For White Cake-
Follow the directions on the box, being careful to use only the egg whites. Place parchment paper on the bottom of 3- 8-inch round pans, use non-stick cooking spray on sides and bottom. Divide the batter evenly. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove from pans. Remove lemon curd from the refrigerator and spread evenly among the 2 layers.Sprinkle both layers of lemon curd with lemon zest and juice. Place both pouches of The Frosting Queens Velvety Vanilla Buttercream Frosting into a bowl. Bring to room temperature completely. Stir for perfect consistency. Spread vanilla frosting on top and sides of cake. Top frosting with coconut. Serve.
Devil Meets Angel (Dark Chocolate Cupcakes with Vanilla Buttercream)
1 package Devils Food cake mix
1 (3.9 ounce) package Chocolate instant pudding and pie filling
4 large eggs
One and one-quarter cups water
One-half cup vegetable oil
1 cup semi-sweet chocolate chips
1(12oz) pouch of The Frosting Queens Velvety Vanilla Buttercream Frosting
In a large bowl, stir dry cake mix, pudding mix and chocolate chips together. Add the rest of the ingredients and beat on medium speed 2 minutes. Spoon into paper-lined muffin cups, two-thirds full. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans before removing to wire rack to cook completely. Frost with The Frosting Queens Velvety Vanilla Buttercream Frosting and sprinkle with edible pearls. Recipe makes two dozen. Enjoy!
The Crowned Jewels
Heres a great Back-To-School Bake Sale Recipe that is fast, easy and tasty and will have you looking like a baking pro, despite your hectic schedule!
1 package fudge brownie mix (13-inch by 9-inch pan size)
3 large eggs
Oil and water according to package directions
15-20 flat-bottom ice cream cones (about 3 inches tall)
1(12oz) pouch of The Frosting Queens Striking Strawberry and/or Velvety Vanilla Frosting in pastry bags
with decorator tips
Preheat oven to 350 degrees. Prepare brownie batter according to package directions, using 3 eggs. Place the ice cream cones in muffin cups; spoon about 3 tablespoons of batter into each cone. Bake for 25-30 minutes until tops are dry and toothpick comes out clean. Cool completely. Frost each cone to look like ice cream. Decorate with sprinkles
Caramel Apple Beer Cake (Fit for a King!)
The Fall season signals the start of prep sports of all types as well as the kick-off to football season. Enjoy this recipe that is sure to make any tailgate party a success, using a tailgate favorite ingredient—beer!
1 box spice cake mix
1 small box instant butterscotch pudding
1 cup Pale Ale of your choice
One-quarter cup oil
4 large eggs, slightly beaten
One-half package of The Frosting Queens Crowned Caramel Frosting
1 medium apple, peeled and diced
One-half cup chopped pecans (optional)
1/2 (12oz) pouch of The Frosting Queens Crowned Caramel Frosting
1-2 Tblsp. Pale Ale
Preheat oven to 350 degrees. Mix all cake ingredients in a large bowl until well combined. With non-stick spray, grease Bundt pan. Pour cake batter in pan and bake 35-40 minutes. Let cake cool 20 minutes. Turn out onto a plate. Cool completely. Stir ingredients for glaze until desired thickness. Spoon over cake.
Blondies Have More Fun...with FROSTING!
1(12oz) pouch of The Frosting Queens Crowned Caramel Frosting, room temperature
1 1/4 cups all-purpose flour
1 tsp baking powder
2 large eggs
1/2 cup butterscotch chips
Foil-line an 8x8 pan or pie pan. Grease with butter. Preheat oven to 325 degrees. Stir ingredients together until well combined. Pour into pan. Bake for 35-40 minutes.
Frost with an additional pouch of The Frosting Queens Crowned Caramel Frosting (optional)
1.Always use frosting at room temperature and stir before using.
2.Buy 2 pouches- One for frosting and one for decorating.
3.Spoon the frosting in a pastry bag with a star tip to decorate your dessert.
4.Fold in whipped cream or cream cheese for a great dessert pizza sauce.
5.To make a glaze, add milk until you get the desired consistency.
6.If the frosting needs softening, add milk or place in microwave with lid off for 10-20 seconds, stir.
7.A spoonful of frosting can cure almost anything and guarantees a smile!