Gluten Free Traditional Decorators' Frosting

The following is an excerpt from my feature article The Cupcake Craze in the Fall 2009 issue of Delight Gluten Free Magazine:

Decorators’ frosting is a must for piping designs on special occasion cakes. Even a simple drop flower and leaf can make a cupcake seem extra special.

If you are interested in jazzing up your cupcakes try adding color and texture. White frostings can be customized by adding concentrated gel icing colors. Wilton brand icing colors are made to produce deeper, richer color by adding just a small amount. Most importantly, gel colors will not water down your frosting like liquid food colors do. When watered down frosting cannot hold its shape for piped designs. The best part is that all of Wilton’s icing colors, decorating sugars, and decorative sprinkles are gluten free.

Check out http://www.wilton.com if you are interested in taking Wilton method cake decorating classes in your area; here you will find class locations, cake decorating tips, and supplies. After taking a class you will be amazed at the unique signature you can add to your cupcakes.

Traditional Decorators’ Frosting (holds its shape for piped designs)

1-1/3 cups shortening
½ cup water
2 lbs. powdered sugar
¼ teaspoon salt
1 tsp vanilla

Beat all items together with a hand mixer in a very large bowl until light and fluffy (about 8 minutes). Keep tightly covered at room temperature until ready to use. May be tinted with gel icing colors and or piped with cake decorating tips and pastry bags onto completly cooled cupcakes and cakes.

*Recipe adapted from Jane’s Cakes & Chocolates

Enjoy!

Gluten Free Coconut-Pecan Cream Cheese Frosting

Have I ever told you that I am obsessed with cake? Cake, cupcakes, and frosting = happy thoughts in my world! When I was a small child I would peruse the pages of my mother's old Betty Crocker Cookbook and study the detail of every cake photo, dreaming and hoping that one day I would taste them all. When I grew up, my adoration for cakes never faded. I took cake decorating classes and started making my cake dreams a reality. I really feel that a great cake must have homemade frosting to be completely delicious. Often I make my cakes from mixes, but my frosting is nearly always from scratch. The cupcake in the photo (above) shows my Gluten Free Coconut-Pecan Cream Cheese Frosting on top of a chocolate cupcake made using a Pamela's Gluten Free Chocolate Cake mix. This frosting would taste great on just about ANY cake or cupcake you choose, whether from scratch or from a mix!

My Gluten Free Coconut-Pecan Cream Cheese Frosting was one of the recipes included in the feature article I wrote for Delight Gluten Free Magazine's Fall 2009 issue, entitled The Cupcake Craze. I hope it makes you happy too!

Gluten Free Coconut-Pecan Cream Cheese Frosting

1 package (8 oz) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
2 ¾ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
½ cup flake coconut
½ cup finely chopped pecans
½ cup additional flake coconut, toasted (for topping)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, one minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in the ½ cup coconut and the pecans. If a thicker frosting is desired, refrigerate covered, for 30 minutes or use at once to frost cupcakes (or cake). After frosting, sprinkle cupcakes with ½ cup toasted coconut. Yield: 3 1/2 cups

*Recipe adapted from the Cake Mix Doctor Cookbook

Enjoy!