I’m one of those cat moms who celebrates every birthday and adoption anniversary. So of course I’m always looking for special ways to honor our fur babies! We currently have three cats, including a feisty calico named Clara. Her coat pattern (and personality) inspired this calico frosting, a mix of chocolate, cream cheese and peanut butter. Each bite is a little bit sweet, tart and salty, which makes it the perfect topping for all kinds of cupcakes!
Start by letting the butter and cream cheese soften to room temperature, which takes about an hour. Tip: If you cut the butter into chunks it will soften faster and incorporate more easily.
See the recipe below for detailed instructions. But here are a few things to keep in mind:
- I typically use a combination of heavy cream and whole milk in my frosting recipes. I love the richness and creaminess that they add. But you can use one or the other, or substitute them entirely for skim milk. Just keep in mind that the consistency may change based on the liquid used. You want it to be easily spreadable, but to hold peaks.
- Feel free to substitute the chocolate for this chocolate cream cheese buttercream if you want a little extra tartness. You can also sub the cream cheese for vanilla frosting.
- Combining frostings is really easy! All you need is plastic wrap and piping bags (and a tip). See the instructions below, or check out this post.
- This recipe yields enough to frost about 3 dozen cupcakes, depending on piping style.
Tag me @rosesandwhiskers on Instagram if you try this calico frosting recipe and use the hashtag #rosesandwhiskers. It would taste great on almond, chocolate and vanilla cupcakes. What would you use it on?
Happy baking!
Calico Frosting
A combination of chocolate, cream cheese and peanut butter (dyed orange) buttercream frostings for a "calico" look. It's a little bit sweet, tart and salty -- a flavor combo that will make sense to all of you calico owners out there!
Ingredients
Chocolate Buttercream
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup Crisco
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tbsp dark cocoa powder
- 8 tbsp whole milk and/or heavy cream see notes
- 1 tsp vanilla extract
Cream Cheese Buttercream
- 1/2 cup unsalted butter softened to room temperature
- 8 oz. original cream cheese softened to room temperature
- 4 cups powdered sugar see notes
Peanut Butter Buttercream
- 1/2 cup salted butter softened to room temperature
- 1 cup creamy peanut butter
- 4 cups powdered sugar sifted
- 10-12 tbsp whole milk and/or heavy cream see notes
- 1 tsp vanilla extract
- orange food coloring
Instructions
Chocolate Buttercream
- Let the butter soften for about an hour. Cream the butter and Crisco until light and smooth.
- Add in the powdered sugar, cocoa powder, and 4 tbsp of milk/cream. Mix on low speed until incorporated. Add in the vanilla extract and remaining liquid. Once combined, beat on high speed until light, creamy and fluffy.
Cream Cheese Buttercream
- Let the butter and cream cheese soften for about an hour. Then cream on high speed until smooth.
- Mix in the powdered sugar on low speed. Once combined, cream on high speed until light and creamy.
Peanut Butter Buttercream
- Let the butter soften for about an hour. Then cream the butter and peanut butter until smooth.
- Mix in the powdered sugar and 5 tbsp of milk/cream on low speed until combined. Add in another 5 tbsp of milk/cream, the vanilla and a few drops of orange food coloring, and mix on low speed until combined. Add up to 2 more tbsp of milk/cream and additional orange food coloring as needed. (See notes about desired consistency.) Cream on high speed until light and fluffy.
Achieving the "Calico" Look
- Use an offset icing spatula, or put each flavor in individual piping bags, to spread each flavor in vertical lines on a sheet of plastic wrap. I do one line of each, and then repeat, so that I have 6 lines each (two of each flavor).
- Roll the plastic wrap and insert it into a piping bag. Then insert that piping bag into a second piping bag fitted with Wilton tip 1M. Starting in the middle of the cupcake, pipe in a circular pattern to create a rosette or layered rosette (as pictured in this recipe).
- Yields enough to frost about 3 dozen cupcakes, depending on how heavy-handed you are when piping. Store in the refrigerator, and enjoy!
Notes
* I prefer using an equal amount of both heavy cream and whole milk in my frosting recipes. I like the richness and creaminess that they add. BUT you can use one or the other, or substitute skim milk. Just be sure to check consistency. You want each frosting to be easily spreadable but to hold peaks. The exception is the cream cheese buttercream, which will be a little creamier.
* When combined with the other calico flavors, the cream cheese buttercream pipes perfectly. But if you make the cream cheese buttercream on its own, add another 1/2 cup or so of powdered sugar to give it a better piping consistency.
