I want to share 2 recipes here for you to use in your adventures. I have been using a simple frosting for a while now and picked up a few tips to make it super yummy. Their are a 2 variations for this recipe, but it is simple. In the second variation I add a small amount of shortening. This just helps you get a whiter color in your icing and it can still taste like butter.
Recipe:
1 cup butter (room temp)
1-2.5 lbs powder sugar
2 tsp vanilla
1 pinch of salt
1-2 tbsp milk (optional)
Variation:
Same recipe as above but add 1 cup shortening, and you may need to increase powder sugar to 3 lbs
Instructions:
This really is simple, but the key to making the perfect buttercream is time. First you want to mix the butter (and shortening if using) on medium to high speed using a paddle attachment on a stand mixer. If your butter is room temp it will mix for about 20 minutes. You will see the butter whiten up (but still a little yellow) as well as increase in volume slightly. With the shortening it should be almost completely white. Once the butter has reached this stage add the rest of the ingredients starting with a small amount of sugar (1 lb or less). Before turning on the mixer I suggest using a spatula to incorporate some of the powder sugar to prevent a sugar storm! You can add more vanilla but this will keep your icing yellow in color.
Before adding more sugar I do like to mix in some milk mostly because it helps smooth out the icing in my opinion. Then you honestly just keep adding sugar to the frosting until it reaches the consistency you want. If you are decorating a cake I like to have 2 stages of icing. the first stage for the base icing is not as stiff or sweet usually about 2 lbs of sugar into the process. Then for decorating I add the remaining sugar to stiffen up the frosting, which makes decorating much easier.
Marshmallow Fondant
Fondant is really easy to make and homemade fondant taste amazing, so I suggest doing it at least once.
Recipe
1 16 ounce bag mini marshmallows
1/4 cup water
2 tsp vanilla
1 1/2 pound powder sugar
Instructions:
Using a microwave safe bowl melt the marshmallows, vanilla, and water until fully melted about 1:30 to 2 minutes. I first start with adding a pound of powder sugar and mixing with a spatula. If it has not stiffened up and appears to be really sticking I slowly add more powder sugar and knead with my hands. After a few minutes of kneading you should be able to take the fondant out for the bowl and continue to knead until it is no longer sticky. You will want to use powder sugar on your counter space to prevent sticking and help with the kneading process. Now you can use your fondant to make shapes, designs, or cover your cake.
Make sure to give these recipes a try! They will help you jazz up your cakes for sure. Also remember these recipes are just guidelines, and a helpful tip is to always have extra powder sugar handy.Give them your own twist and share your creations on my Facebook or Instagram pages. #crazytopsadventure
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