My friend Sally, an avid baker, passed along Stella Park's recipe for whipped cream cheese frosting several years ago. She told me it had become her go-to for all sorts of cakes and urged me to give it a try.
A few things struck me about the recipe, namely the use of granulated sugar as opposed to confectioners' sugar, the use of cold cream cheese as opposed to room temperature, and the absence of butter.
For years I had made Ina's cream cheese frosting recipe, which calls for confectioners' sugar and equal parts softened butter and cream cheese. As you can imagine, no one complained.
But I loved the idea of a lighter, more whipped-textured frosting, and I loved the idea of not having to soften anything.
Though I knew Sally would never steer me wrong, I questioned every step of the process: Will the granulated sugar dissolve? Will the cold cream cheese lighten? Will the heavy cream work in place of butter?
It turns out: yes, yes, yes.
Friends, I have never posted about a frosting recipe on its own but I think this one really deserves its own space. It's especially light and perfectly sweet, and it comes together in no time. Every time I make it, either for this flag cake or this birthday cake, or this carrot cake, someone asks for the recipe, always calling out its texture.
Many of you likely already have a tried-and-true cream cheese frosting recipe in your repertoire, but if you are willing to take a leap on something new, I have no doubt you will approve.
| Whipped Cream Cheese Frosting |
Flag Cake, Best Burger Buns, Stuffed Peppers & More
Several weeks ago, one of my dear Canadian friends, the coach of my daughter's hockey team, became an American citizen. To celebrate the year-long process, she had a small party, and I, with the help of my kids, made a flag cake.
I hadn't made one since about this time last year, when the cake first entered my repertoire, and the process reminded me not only how festive and fun the dessert is, but also how well-received it is: everyone, adults and children alike, loves this dessert.
For occasions such as the Fourth of July, I have a hard time not making pastry-crusted and biscuit-topped bubbling berry desserts, but ever since discovering the beauty of a flag cake, my children will not allow this holiday to pass without one.
Find many more of my favorite July Fourth Recipes here including:
- simple and delicious grilled chicken breasts
- mixed berry galette
- the best no-knead brioche buns
- blueberry cobbler
- two favorite burger condiments
- rhubarb custard cake
- chicken souvlaki with tzatziki
- broccoli crunch salad
- stuffed peppers
- simplest cabbage slaw and more!
Wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸
| July Fourth Recipes |
No-Knead Brioche Buns
The dough for these no-knead brioche buns takes 5 minutes to stir together, and once it's mixed, you can do one of two things:
- Stick the dough in the fridge overnight; then shape and bake the following day whenever you are ready.
- Let it rise in a warm spot for two hours; then immediately shape and bake.
I love using the refrigerator when I'm short on time and want to get one step out of the way. Regardless of which path you chose, the buns will be light and airy. If you wish, you can sprinkle the buns with everything bagel seasoning or sesame seeds.
Here's one recent review:
"I can't say enough good things about this recipe..I've doubled and tripled the recipe many times and it's perfect every time. If I'm making the same day, I hold back a bit of water – if refrigerating overnight, I make as written (cold dough is easier to work with). I've made these for hamburger buns a restaurant and received many compliments!"
| No-Knead Brioche Buns |
Veggie Loaded Stuffed Peppers
Trader Joe's 3-Ingredient Lentil Salad
Watermelon, Feta and Mint Salad
Strawberry Paloma Slushie (great for a crowd 🎉)
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