When I made the Everlasting Cupcakes for Chloe's birthday, the original recipe said to use buttercream frosting. I didn't want to buy one that was already pre-made/store bought so I googled the recipe and came across this one. It is DELICIOUS. I mean, really, really good. I loved it...a lot. Make this for you next batch of cupcakes. Yum!
20 tablespoons (2 1/2 sticks) unsalted butter, softened
2 1/2 cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
No comments:
Post a Comment