This will also freeze well for up to 3 months in a freezer bag. When you are ready to use it, bring it to room temperature, and mix well before frosting cupcakes or a cake. While it’s not necessary to refrigerate it, I do recommend covering it tightly and storing it in the refrigerator so it stays fresh longer. This frosting can be made 1 to 2 days in advance. Mix the freeze dried strawberry powder into the frosting until well combined. Strawberry: Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe. Caramel: Mix in 1/3 to 1/2 cup of homemade or store-bought caramel sauce. If you prefer your frosting sweeter, mix in an additional 1/2 to 1 cup of powdered sugar. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. Chocolate: Sift 1/2 cup (40 grams) of unsweetened cocoa powder, then mix into the frosting base until well combined.Vanilla: If I’m just making plain vanilla buttercream frosting to pipe on cupcakes or frost a cake, I like to add an additional teaspoon of vanilla extract to amp up the vanilla flavor.I’ve included 4 different variations below, but keep in mind that you can do so much more with this recipe. The best thing about this recipe is that you can change it up to make different flavors of frosting. Or you can store it in the refrigerator until you are ready to use it. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.Įasy, right? At this point, you can go ahead and use this frosting to pipe onto cupcakes or decorate a cake. Once the butter and powdered sugar are mixed together, mix in the heavy cream, vanilla extract, and a pinch of salt. You may also mix the powdered sugar in 1 cup at a time to make it easier. Note: When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place. Feel free to sift the powdered sugar, but as I mentioned earlier, I usually skip this step. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. I typically only use 3 cups of powdered sugar for a batch of this frosting. You can either use a handheld mixer or stand mixer for this recipe, either one works fine! You will need two sticks of unsalted butter, which is equal to 1 cup or 230 grams.īeat the butter with a mixer for about 1 minute, just until it’s nice and smooth. This will ensure that the frosting is smooth and creamy. To start, set your butter out ahead of time so that it can soften. I stick with just a tiny pinch of table salt, you don’t need very much at all! Salt: This helps to balance out the sweetness of the frosting.You can even use different extracts like mint, almond, lemon, etc. I recommend using pure vanilla extract for the best flavor. Vanilla Extract: This adds a little bit of flavor to the frosting.You can replace it with milk, but keep in mind that the frosting won’t be quite as creamy.
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