Monday, January 3, 2011

Icing on the Cake

Nothing comes close to the explosive flavor of an extra large dollop of creamy, sugary-sweet frosting.  Perhaps that is way so many people (myself included) are huge fans of mini cupcakes.  With their small size, and favorable frosting to cake ratio they make frosting lovers near and far rejoice.

We created our favorite buttercream after some trial and errors (all yummy :) )

1 Cup butter (room temperature)
1/3 Cup Shortening
*1/2 - 1 Tbl vanilla extract
2 Tbl water (more if needed)
4 cups powdered sugar

Cream the butter and shortening together, incorporate water and extract.  Slowly add your sugar and continue to beat until light and fluffy.

More sugar can be added for a stiffer and sweeter consistency

*Depending on the quality of your extract you may need less or more.  Remember always use the highest quality ingredients you can afford.  Amount of extract depends upon your preference. Clear extract should be used if you wish to have white frosting.

I have found this version of buttercream to not only be very yummy, but very forgiving.  Play around, add cocoa powder, melted chocolate, peanut butter, mint, raspberry, etc.  This recipie can easily be adapted to suite your palate.

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