Desserts

fifty two

Simple Buttercream Frosting(s)

 

There are a lot of folks out there who claim they know how to bake (key word: claim) and I’ll admit it, I’m one of those people. I know how to bake. I was never very good at chemistry, but I certainly feel as though I hold my own in the kitchen. However, there is a section of baking that doesn’t get nearly as much attention as it deserves: frosting. Even if they make their cakes from scratch, I’ve noticed that many people just buy the canned version. And it makes sense! Canned frosting is always the perfect consistency. Canned frosting tastes like a flavor, not just butter and/or sugar. Canned frosting doesn’t change from a solid rock to a puddle 45 seconds after taking it out of the fridge. So I ask you, why should we even bother with homemade?! Some of you may not believe me, but if you do it right, homemade frosting will kick canned out the door and halfway down the block. Homemade frosting, if it’s done right, is ALMOST better than cake itself. You psyched? Let’s do it! The vanilla recipe is courtesy of Martha and the others are my own creations.

 

Vanilla Buttercream

– 2 sticks softened butter

– 6-8 cups powdered sugar

– 2 tsp. vanilla extract

– 1/2 cup milk

 

Cream the butter in an electric mixer until creamy, 2-3 minutes. On low speed, add the vanilla, milk, and 6 cups of the sugar (I like to stream a little milk in after every cup of sugar instead of all at once). Mix until fluffy. Add the additional 2 cups of sugar gradually to thicken the frosting up a bit more.

 

Chocolate Buttercream

– 2 sticks softened butter

– 6 cups powdered sugar

– 2 cups cocoa powder

– 1 tsp. vanilla extract

– 1/2 cup milk

 

Follow the previous directions but add the cocoa along with the sugar.

 

Coffee Buttercream

– 2 sticks softened butter

– 6-8 cups powdered sugar

– 1-3 tbsp. instant espresso powder

– 1/2 cup milk

Follow the previous directions, adding the espresso powder one tablespoon at a time until desired taste.

 

Strawberry Buttercream

– 2 sticks softened butter

– 6-8 cups powdered sugar

– 4 tbsp. strawberry syrup OR 5 frozen strawberries thawed, pulverized in the food processor, and strained

– 1/2 cup milk

 

Follow the previous directions, adding strawberry flavor along with the milk. This might require a little more sugar for thickness.

 

Be careful making these in hot weather- they can melt VERY quickly due to all that butter!

 

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One thought on “fifty two

  1. Pingback: fifty six | Spices and Spatulas

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