Want to take your frosting up a notch?
Have someone who could use some real, whole fat in her diet? (like, ahem, a skinny preemie??)
Committed to using "real" foods when you bake?
Ready for a grown-up buttercream that's deliciously decadent without being cloyingly sweet?
I've got a recipe to fit those bills!
I was in charge of the birthday cake for my dad's birthday this past Sunday and I went on the hunt for something "new"... my dad favors white cake with white frosting so I at least wanted to try a new buttercream recipe to keep it interesting!
I found this one at the Food Network website and, oh, is it ever good! There's not as much sugar vs. butter in this one, making it ridiculously rich. Subbing cream for the typical milk whips up light and fluffy and, again, richly.
Here is the recipe, direct from their site. You'll find my notes in parentheses.
- 3 cups confectioners' sugar (I don't bother sifting- you beat it so long, it's unnecessary in my opinion.)
- 1 cup butter (I used salted because I think it balanced the sweetness well-- I really did have both on hand and chose the salted.)
- 1 teaspoon vanilla extract (This will result in a "french vanilla" kind of a color. If that bothers you, some shops sell special clear vanilla or you could omit it, but I think you'd lose out on great flavor that way...)
- 1 to 2 tablespoons whipping cream (I needed between 3 and 4 T to get mine to a spreadable consistency... you know the drill- just add a bit at a time until it's just right.)
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Enjoy every last creamy, buttery, decadent bit and kiss that shortening/sugary mess from the store goodbye.
This post is linked to Cupcake Tuesday, hosted at Hoosier Homemade.