Being a kid today is so different than back when I was growing up. While things like Barbie, Disney, and My Little Pony are still around (although modernized), so many things have changed since we were kids. Which is why I was thinking the other day about all the things my 6-year-old daughter says to me that I never anticipated coming out of her mouth at such a young age.
“Mommy, take my picture!” (As she poses when I pull out my phone in the grocery line. Oh, and the fact I have a phone in my purse.)
“Will you upload that to Facebook?” (After I’ve taken the requested picture.)
“Who was that texting you?”
“Why can’t we fast-forward this commercial??!!” (Because, shock of all shocks, we are watching live TV.)
“Mommy, I know how to get to pbskids.org. You don’t need to help me.” (Uttered when she was barely 5.)
“What’s a VCR?”
“Why can’t you just play the Selena Gomez song I want in the car?” (Uh, ‘cuz radio is LIVE.)
“I want to have a blog too someday.”
And then there are the constant recipe requests, like this one:
“Mommy, can you make some cupcakes and somehow make frosting using ice cream?”
Which led me to this recipe.
She asked me that question a few weeks ago. I initially thought she meant for me to use ice cream as the frosting but I was wrong. She wanted ice cream in the frosting. As just a component of it. I figured, why not?
The beauty of this frosting is that you can make it whatever flavor you want. I used mint chip because I liked how the green would show for photography purposes. Also, mint chip ice cream has a very distinct flavor and I wanted to be able to see if I could actually taste the ice cream. And you can. It’s amazing! I can’t wait to make this frosting with other flavors of ice cream.
I thought it would be cute to serve them in ice cream cone wrappers. I used this template, printed it on brown card stock and used a crayon to make the sugar cone marks. Then tape the wrapper into a circular shape and place your cupcake inside.
Make sure to taste your frosting as you are adding the powdered sugar (I’ve made note of this in the recipe instructions). Some ice cream flavors or brands are sweeter than others. You also need to chill this frosting for awhile before attempting to decorate your cupcakes. Otherwise it’s too runny to hold up.
Ice Cream Buttercream Frosting
- ½ cup (1 stick) butter, softened
- 12 ounces (about ¾ cup) melted ice cream, any flavor (I used 2 single serving size cups of mint chip)
- 3-4 cups powdered sugar
- ¼ cups mini chocolate chips or other garnish to reflect your ice cream flavor
- Using a hand mixture in a large bowl, beat butter and ice cream until lumps are gone. Slowly beat in powdered sugar, starting with 3 cups and working up to 4 depending on the sweetness of your ice cream. Here’s the hard part – chill for at least one hour before frosting cupcakes. Sprinkle with garnish.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 16, 2011