Tuesday, June 1, 2010

Amazing buttercream frosting

My first attempt ever at making buttercream frosting.  For many years I had avoided making icing, as it always ended up being that weird sloppy thin stuff made of pretty much just icing sugar and milk.  I had recently had a cupcake from my beloved Starbucks with buttercream frosting on it, and decided that would be worth a try myself.  Warily I attempted this recipe, but one taste told me this may be one of the best things I have ever made, and I make a mean cheesecake, so that is saying a lot. 

I don't have a piping set yet, so I just used a freezer bag with a hole cut in the corner to pipe the icing thickly onto some cupcakes... I would recomend doubling the recipe though, for a generous and sensual cupcake.  I sacrificed a two or three cupcakes for the sake of this, which is okay, because although my husband loved the cupcakes too (and perhaps a little bit sneaked into my infants mouth as well...)  he enjoyed having a few that were not as super-sweet to snack on. 

I topped each cupcake with yellow white chocolate swirls I made by placing out parchment paper on the table, melting some yellow bakers chip-thingys in a bowl and scooping the contents into a sandwich bag.  I cut a tiny hole in the corner (no piping set yet as I said) and created rough swirls, kind of like how a child draws the sun.  I made many because they don't all turn out beautiful from a hot-to-hold plastic bag, but when cooled they are nice decorations to top your cupcakes. 

Here is the recipe for those who are curious:


1/2 cup unsalted butter, softened (I used organic, because I had it on hand for the baby)
1 1/2 teaspoons vanilla extract  (real if you can)
2 cups confectioners' sugar, sifted
2 tablespoons milk
food coloring as needed (optional)


Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
I got the recipe here: http://allrecipes.com/Recipe/Quick-and-Almost-Professional-Buttercream-Icing/Detail.aspx

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