Pure Joy Experience

11/06/2025

Thank me later

11/06/2025

11/06/2025

Great vintage frosting by C&H

11/04/2025

11/04/2025

Skip the store-bought — these 6 easy icing recipes taste so much better (and take minutes to make!) 🙌

Cool Whip: https://spaceshipsandlaserbeams.com/cool-whip-frosting/

Ingredients
🤍 Cool Whip
¾ cup cold whole milk
4 tablespoons powdered sugar
3.4 ounces instant pudding (whatever flavor frosting you need)
8 ounces whipped topping, thawed

🤍 Blueberry
1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
16 ounces cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

🤍 Strawberry
16 ounces cream cheese, softened to room temperature
1 cup salted butter, softened to room temperature
1 teaspoon vanilla extract
6 cups confectioner's powdered sugar
2½ cups freeze-dried strawberries, pulsated to a powder

🤍 4 Ingredient Fluffy Marshmallow
¾ cup salted butter, slightly softened (this will give a much fluffy texture than using room temperature butter)
1 ½ cups powdered sugar, sifted (this will help ensure no lumps in the frosting)
1 teaspoon pure vanilla extract
7 ounces marshmallow fluff, we used Jet-Puffed brand (198g)

🤍 Lemon
16 ounces full-fat cream cheese, softened to room temperature (two 8-ounce or two 453-gram packages)
1 cup salted butter, softened to room temperature
1 tablespoon freshly zested lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
7 cups powdered sugar, sifted

🤍 Caramel
½ cup salted butter, softened and sliced into pats
1 cup light brown sugar, tightly packed
⅓ cup cold heavy cream
⅛ teaspoon table salt
2 to 2½ cups powdered sugar, sifted
1 to 2 tablespoons heavy cream

10/21/2025

10/20/2025

20 EASY FOOD RECIPES

10/16/2025

Moist Italian Cream Cake

Ingredients

For the Cake:

2½ cups (310g) all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup (227g) unsalted butter, softened

2 cups (400g) granulated sugar

5 large eggs, separated

1 tsp vanilla extract

1 cup (240ml) buttermilk

1 cup (85g) sweetened shredded coconut

1 cup (120g) chopped pecans

For the Cream Cheese Frosting:

½ cup (113g) unsalted butter, softened

8 oz (226g) cream cheese, softened

3½ cups (420g) powdered sugar

1 tsp vanilla extract

½ cup (60g) chopped pecans for topping (optional)

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Instructions

Preheat your oven to 175°C (350°F). Grease and flour three 8-inch or two 9-inch round cake pans and line the bottoms with parchment paper.

Sift the flour, baking soda, and salt into a bowl and set aside.

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.

Add the flour mixture in three parts, alternating with the buttermilk. Stir just until combined.

Fold in the coconut and chopped pecans. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just combined.

Divide the batter evenly into the prepared cake pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, beat the butter and cream cheese until creamy and smooth. Gradually add powdered sugar and beat until fluffy. Mix in the vanilla extract.

Frost the cooled cake layers and stack them. Cover the top and sides with the frosting. Sprinkle extra chopped pecans over the top if desired.

!