Petra CoxPetra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.
I am Petra Cox with Mom s Apple Pie Company in Occoquan, Virginia, and today we are making some pumpkin confections with a basic pumpkin cake batter recipe. For our pumpkin muffins and pumpkin jelly roll cake we are going to use a cream cheese frosting, and I am going to show you right now how we make that.
For the cream cheese frosting, you can make it in different quantities, but a good rule is that for a cup of cream cheese, which is eight ounces, so bars of cream cheese that you find at the grocery store, you use three quarters of a cup of confectioner s sugar and a teaspoon of vanilla.
The cream cheese should be on a nice workable temperature, just room temperature, around 70 or so, before you start working with that. I am working in a batch of four cups of cream cheese, that s four bars, so I am going to use three cups of sugar and four teaspoons of vanilla.
Before I add the sugar in my mixer, I am just going to give the cream cheese a quick stir. It just makes it a little easier to start adding the sugar. There is another cup, I am going to add it in three increments, so if you are using just a cup of cream cheese, you could add the sugar one quarter cup up at a time. Don t mix it on a really high speed until most of the confectioner s sugar has been worked in, otherwise it will sort of flare up in your face, there will be a little cloud, there is our last bit. So, I am going to put the edges -- you can get the edges down with a rubber spatula before adding the vanilla, and then that will be your last step.
Stir it real quick. So, that is four cups of cream cheese, three cups of sugar, and about three or four teaspoons of vanilla in our icing. You can tell that it s sort of a kind of liquidy icing right now, not very stiff, but if you give it a little bit of time in the fridge, it will stiffen up a little bit.
As far as decorating, this is a good temperature to work with if you are going to do something nice with an icing bag or just spread it over your cake. So, that is how we make a cream cheese frosting for pumpkin muffins or cupcakes, and a pumpkin jelly roll cake. Next, we can get to the process of putting those things together.