September 20, 2008

Vanilla Chocolate Swirl Frosting



Ingredients:
8 oz cream cheese, softened
1 1/2 cup confectioners sugar
2 teaspoons vanilla paste
1/8 cup cocoa

Directions:
In a large bowl, beat together the vanilla paste (or extract)cream cheese and confectioners sugar until smooth. Frost 12 cupcakes. Add the cocoa to the remaining icing (there should be about 1/4 left) and beat until smooth. Dip a toothpick into the chocolate frosting, thoroughly coating it. Use the toothpick to swirl the chocolate into the vanilla frosting.


IMG_0016
My thoughts:
A subtle swirled icing. More than enough to ice 12 cupcakes or a single layer cake.

8 comments:

  1. This frosting looks great, I am of the opinion that icing is the best part of a cake!

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  2. I can vouch. Not only was the cupcake yummy, the frosting was indeed delicious.

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  3. ^^^wow, that's kinda weird. my name's sara and my bf's is alex. anywho...

    this looks really pretty! i love how simple it is too. what a great idea!

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  4. The Tiger Swirl cupcakes are so cool and DIFFERENT.

    I gotta try these! :)

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  5. Great tip for using the tootpick to swirl.. Thanks!

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  6. I have been subscribed to your blog in Google Reader for months, but the pictures never showed up. I faithfully persisted, hoping that one day that would change. Today, I was so surprised to notice that your photos finally appeared in my google reader. Whatever you changed, keep it up. I love to see your scrumptious photos of food!

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  7. I am intrigued! No butter in the frosting?

    Just out of curiosity, do you prefer vanilla paste to straight vanilla for taste or consistency or both? I used to get vanilla paste at Trader Joe's, then didn't see it for a while and switched back to regular vanilla extract.

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  8. Hi Jami
    I don't see any need for butter in a cream cheese frosting.

    I think vanilla paste has a slightly stronger flavor than vanilla extract, doesn't add extra liquid and people like seeing the vanilla bean specks.

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