hey y'all today I made you a blueberry mini shortbread with cream cheese frosting. and today I'm featuring you my very own student Elise Cuadro. she is a nice person. And a very good cook. today i thought her how to make a cream cheese frosting, and how to use a piping bag she did a great job today.
I always thought teaching was easy, but it really is difficult, I'm not saying she's bad but she tried to lick off the frosting every time I looked away...
serving- 4-6 people or 24 mini short bread
slightly adapted this from food wishes
1- 24 mini muffin pans *I used the one from pampered chef
1 1/2 cups of AP-flour
1/2 cups of sugar
1/4 of tsp of baking powder
1/2 tsp of salt
1 stick of butter frozen and cubed
1 large egg yolk
1/2 tsp of COLD water
1 package of wild blueberry *please use wild blueberry, regular ones are far too big and not enough flavor
1- 8oz stick of cream cheese
powdered sugar to taste
1 tsp of vanilla extractor 1/2 tsp of pure Mexican vanilla
2 tbsp of butter
1- take a food processor and combine flour and sugar
2- add the baking powder and salt
3- add the frozen butter and pulse the food processors on and off until its very fine crumbs
4- add the egg yolk and keep pulsing it until the yolk in mixed in evenly
5- add the water to the mixture
6- it should still be a fine crumb but if you squeeze the mixture together it will be solid
7- pack the dry ingredients into the bottom of each mini muffin pans
8-place the blueberry on top of the crumbs
9- place the rest of the crumbs for the blueberries
10- bake at 350F for 20 minutes
for the cream cheese frosting
1- in a stand mixer cream the cream cheese until it will incorporated air to make it soft
2- add 2 tbsp of butter and stir
3- add powdered sugar until tasted to liking
4- add the vanilla extract * I used pure Mexican vanilla, not extract
5- stir at high speed until done
6- pipe out the cream cheese frosting on to the shortbread
No comments:
Post a Comment