When I was a kid, I went to a birthday sleepover that served some kind of dessert with store bought frosting on top. The next morning my mom picked me up and on the way home we had a conversation that went something like this: Amanda: Mom! Did you know you can buy icing at the store? Mom: Yes, it comes in a can. We don't buy that stuff. How is it possible that I had gone 10+ years without tasting store-bought frosting? It's simple really, my mother was and still is a baking goddess. I can credit most of my kitchen knowledge to her; she's seriously the best at everything Most of my friends would say that cupcakes are my signature item. I feel like I make them for everything, and I seriously might be capable of making them with my eyes closed. I'm a firm believer that good buttercream frosting is key for cupcake success. Lets get get to work on this frosting, shall we? Buttercream Frosting 1/2 cup unsalted butter -softened 1/2 cup shortening pinch of salt 1 tsp. vanilla extract (I love to use vanilla bean paste - I find it at Home Goods) 4 cups sifted powdered sugar milk to reach desired consistency 1. Begin by creaming your butter and shortening. Beat with an electric mixer until very smooth. 2. Add in a pinch of salt and vanilla. Mix well. 3. Gradually add powdered sugar 1 cup at a time mixing well after each cup. The frosting should be dry and crumbly at this point. 4. Add milk to reach desired consistency. Thicker icing will hold shape and is great for piping flowers. Icing that is very thin is okay for spreading but will not hold decorative shapes well. For cupcakes, I prefer a frosting that is medium thickness (thin enough to pass through a piping bag but still stable enough to hold shape).
5. Once your frosting has reached your desired thickness, frost your cooled cupcakes. I used a large star tip and chocolate ganache to decorate mine.
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