Sunday, March 6, 2011

Buttercream Frosting

I have said this before and I will say it again.. I don't make wedding cakes. I really don't make many cakes at all any more.. ESPECIALLY wedding cakes. But you know sisters.. Being the youngest I just can't say no. So my oldest sister was married last month and she looked fabulous, her new husband is fabulous and the wedding was fabulous. The cake... well, not my best effort but it tasted fabulous. Red Velvet and Vanilla cake with Buttercream frosting. Yummy! Congratulations Sis!


Buttercream Frosting

1 cup real butter (room temperature)
2 cups shortening
1/2 tsp salt
1 tsp clear vanilla
1/2 tsp almond extract
1 tsp butter flavor
2 pound package powdered sugar(sifted)
3/4 cup half and half


Beat butter and shortening for a few minutes with a mixer with the paddle attachment on medium speed. Add 1/2 of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add extracts, salt, and 1/2 of cream and beat for for 3 minutes. Add remaining powdered sugar and cream. Beat for an additional 3 minutes. If your frosting needs a more stiff consistency, add additional sugar. If your frosting needs to be thinned out, add more cream 1 tablespoons at a time. Mix additional 5-8 minutes for good consistency.

I always mix to taste. If its too waxy add more powdered sugar and cream. If it is too sugary add more butter and shortening. It is all a matter of personal taste and spreading consistency from here.