I'm not a big "frosting maker" - but this recipe may have converted me. I could bathe in this stuff. So divine.
I made a double batch for a double batch of cupcakes and had a fair amount leftover. FYI.
WORLD'S BEST BUTTERCREAM FROSTING
3 c. powdered sugar
8 oz. (1 stick) unsalted butter, at room temp
1/4 tsp. salt (not kosher)
2 tsp. vanilla extract
1 - 2 tbsp. heavy or whipping cream
In the bowl of a stand mixer fit with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla and cream and beat on medium for 1 minute, adding more cream if needed.
I can't ever find the piping tips big enough that I want (I don't look that hard, admittedly) but I do have the coupler insert for a large tip and so I just hosed the frosting on with that and it worked well. This frosting is delicious but very rich and so too much would overwhelm a cupcake.
I made a double batch for a double batch of cupcakes and had a fair amount leftover. FYI.
WORLD'S BEST BUTTERCREAM FROSTING
3 c. powdered sugar
8 oz. (1 stick) unsalted butter, at room temp
1/4 tsp. salt (not kosher)
2 tsp. vanilla extract
1 - 2 tbsp. heavy or whipping cream
In the bowl of a stand mixer fit with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla and cream and beat on medium for 1 minute, adding more cream if needed.
I can't ever find the piping tips big enough that I want (I don't look that hard, admittedly) but I do have the coupler insert for a large tip and so I just hosed the frosting on with that and it worked well. This frosting is delicious but very rich and so too much would overwhelm a cupcake.
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