Frosting Post #2

I meant to update this blog regularly, twice a month, and here I just let more than three months pass between updates. I have three ready to go right now, though.

Here's Frosting Post #2

Caramel Frosting

1/3 cup butter
1 cup packed brown sugar
1.5 teaspoons vanilla
1/4 cup milk
2 cups powdered sugar

In a saucepan over low heat, bring butter, milk and brown sugar to a boil. Boil for two minutes in a rolling boil. Cool in a pan of water. When saucepan is cool to the touch, blend in powdered sugar and vanilla. Beat until creamy. Milk can be added for thinning. Perfect for caramel or spice cake, or add shredded coconut to make a German Chocolate Cake.

I cannot stress how important it is to follow these instructions to the letter. I have *never* made this recipe right because I don't wait long enough, I boil for too long, etc. But my college roommate Elisa always made it right without any problem - because she followed the directions.

And it's worth it, I promise you!

Frosting Post #1

I've been thinking about frosting lately. In particular, I've been thinking about how I almost exclusively only use buttercream frosting. I've had two cake decorating lessons and in the first one, I learned the following buttercream frosting recipe and never looked back.

But then I received the Martha Stewart Cupcake book (which I highly recommend) for my last birthday. After that I've also picked up or received other cupcake books and cookie decorating books that had a lot to say about royal icing (another recipe I picked up from Martha). As I've been trying out recipes I've realized that there are things I've been missing. Ganache, seven-minute frosting, glazes...

I'll be sharing these. But first, a fantastic Buttercream Frosting that I didn't need to find for myself.

Buttercream Frosting

2 lbs confectioner's sugar
1 cup shortening
1 cup butter
4 tablespoons milk
1 teaspoon clear flavoring (vanilla, almond, mint, lemon, etc.)

I soften the shortening and butter in the microwave and then mix until creamy. (I usually get the shortening in bars, and I usually use the non-flavored shortening because it helps keep the frosting close to a white color. BUT, you can use the butter flavored [and yellow colored] shortening, which makes the frosting tastier.) Then I add the milk and flavoring. (I prefer almond flavoring: it smells and tastes sweeter than vanilla.) Then I add the powdered sugar in doses. It will keep, refrigerated, for two weeks.