Monday, January 16, 2012

ASK LP: Pink Buttercream - DIY RECIPE

Make cupcakes for your Valentine! Swap this delicious buttercream recipe for the store-bought on your next batch and prepare yourself for kisses of thanks! 
BEHIND THE APRON TIP: The key to successful buttercream is equal parts fat and sugar. 

Now, what does that mean? If you are using one pound (one pound box of unsalted butter = 4 sticks), use one pound of confectioner's sugar. If doubling, for 2 dozen standard cupcakes, use one 2 pound bag of confectioner's sugar and two boxes of butter from the supermarket. 

Recipe after the break!

Vanilla Buttercream:

4 sticks unsalted butter, room temperature
1 pound bag of confectioner's sugar
2-4 tablespoons heavy whipping cream
2 tablespoons pure vanilla extract

Using the paddle attachment, beat butter for about three to four minutes on medium speed. Add sugar by the cup, mixing on a slow speed (so it doesn't jump out of the bowl). Increase the speed to high, combine vanilla and heavy whipping cream until you reach your desired texture. 

(TIP: Add your food coloring before vanilla! This way, you can tweak your color without altering the quality of your frosting!)

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