I made this cake four or five weeks ago when I promised my sitter, Miss Karolyn that I’d make cream cheese frosting (this was the fave) for her mom who was baking 100 banana cupcakes for a baby shower. Her mom, Beth wasn’t sure what cream cheese frosting tasted like so, I decided to use my brown speckled bananas to bake a few cupcakes and top them cream cheese frosting for her to try. I only baked 6 cupcakes and used the rest of the batter to make a mini three layer cake and three mini bundt cakes (My bundt cakes stuck to the pan, so no photos.). I also used this opportunity to try out two new recipes. I used this lovely layered banana cake recipe and its cream cheese frosting recipe which I found on the blog, Evil Shenanigans.
The cake was great the first day and even better I thought the second. The frosting on the other hand was good but not great. Miss Karolyn’s mom who I passed along all the cupcakes to liked both the cupcake and the frosting but I thought I could do better with frosting.
When Miss Karolyn had first asked about the frosting I called my blogging buddy Monica to ask her opinion about how many cups of frosting I would need and to see if she had a recipe to recommend. She did and I should have listened up and made it from the get go. I didn’t but luckily I talked to her again and she convinced my I needed her recipe a try. Oh, my goodness! It is hands down the yummiest cream cheese frosting I have ever had. My only issue with it and every cream cheese frosting I’ve ever made is that it doesn’t hold it’s shape or at least mine doesn’t. It gets so soft. Yes, I added powered sugar, as much as I could without over doing it. Is there some secret I’m missing? Help!
Vanilla Bean Frosting from Cupcake Bakeshop
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 package (8 ounces) cream cheese
- 2 teaspoons vanilla extract (I only added a splash as I used vanilla bean paste)
- 1/2 vanilla bean, seeds scraped out (I used 1Tbs vanilla bean paste)
- 4-5 cups powdered sugar (I used 5 cups)
Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined. Then add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.
Makes enough to frost 24 cupcakes.
Thanks everyone for all your get well wishes.