My best friend's mom is one of the best bakers I know. I remember coming over, almost daily, and seeing yet another amazing confection sitting on the counter: 7 layer bars (for which she is famous), homemade pies, and decadent chocolate desserts. One weekend Seth invited all of our friends over for a sleepover. Our sleepovers were notorious for being all-nighters filled with second rate horror movies - our personal favorite Dr. Giggles (may he rest in peace), impromptu dance parties, and lots of sweets. Sether's mom decided to really up our game by making a giant vat of buttercream with chocolate chips in it, and left it in the refrigerator for us to eat by the spoonful: sugar high.
While this isn't his mom's recipe, this is in homage to Mrs. Doane's perfect buttercream.
Never Fail Buttercream Frosting
Active Time: 10 Minutes
In Active Time: 10-30 Minutes
Servings: 1 8-inch cake or 12 cupcakes
Ingredients:
1 Cup of Butter (1 cool and 1 room temperature) use Earth Balance or Vegetable Shortening f making vegan buttercream
2 tsp Vanilla
3-5 Tbsp Milk
4 Cups Confectioners Sugar (sifted)
Directions:
In the bowl of a mixer place the butter and vanilla. Give it a quick whirl on high just to combine a little. Add 2 cups of the sifted confectioners sugar and mix on medium speed, with the paddle attachment, until combined. Add the remaining two cups of sugar as well as 3 TBSP of milk. Whip on high until the buttercream looks light and has a spreadable texture. If the frosting is too thick add more milk - one tablespoon at a time - until you get the desired texture. Frost your cake, cupcakes, or cookies and serve, or put in an airtight container and store for up to 1 month.
0 Comments