Great Buttercream Recipe

Our goals are to share what we know, what we learn, and thank those other people who have been awesome enough to help along the way. So share we shall…

Evidently, a good baker never gives up her secret special recipe…it’s kind of like Coke not coughing up their ingredients list for Pepsi to steal – We don’t drink that stuff anymore, so it mattereth not whither Coke & Pepsi goeth.  As we pondered what to share first, we decided to share one of our best secrets – THE MOST AWESOME BUTTERCREAM RECIPE EVER!!!

Okay – that’s not a completely true statement.  What this recipe makes isn’t really a “buttercream frosting” at all. Technically speaking, its an old-fashioned butter and confectioners’ sugar icing that’s been around for a loooonnngggg time…we just tweaked it a bit to make it work every time perfectly.  At any rate, we think this is the tastiest, creamiest frosting we have ever tasted.  We use it on many of our cakes and cupcakes.  It crusts well, pipes well, and holds it’s shape well…just not in high humidity or high heat (We have a different recipe for that. If you want it, please let us know). The only thing we don’t use this frosting for is to pipe figures…it’s just not quite stiff enough for that and to stiffen it would wreck it.  So, we enjoy it as it is.  One bit of advice when making this…to achieve the desired creamy texture…be absolutely sure that you beat the frosting for the amount of time called for in the recipe.

Battinburg Cakes Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups 10XX sugar
1/2 cup milk
2 teaspoons vanilla extract

Cut the butter into chucks and place into a large mixing bowl. Add 4 cups of the 10xx sugar; then add the milk and vanilla straight away. On medium speed with an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes each), until the icing is thick and has a spreading consistency. You may not need to add all of the 10xx sugar. If desired, add a few drops of food coloring and mix thoroughly.

This frosting will set if chilled (which is perfect if you have to take it somewhere with you), so use it and store it at room temperature in an airtight container for up to 3 days. Try it.  We know you will love it.

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Now…go forth, smear buttercream frosting on everything except the cat, enjoy the rest of your day.

Ciao for now!

V & K




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