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Buttercream Frosting!!! Yippee!!!
I've been searching high and low for an amazing buttercream recipe, usually I buy the stuff at Cake Arts but I always found it to have an odd metallic aftertaste that I don't like. And I always found myself adding merangue powder or extra conf sugar to give it a stiffer consistency.
I went online and found one at Allrecipes.com. It is seriously the most delicious buttercream I've found. Usually they are too shorteningy because everyone uses shortening in their recipes since it doesn't melt. Well, the one I found is half shortening, half butter, conf sugar, heavy whipping cream and vanilla. It is amazing! Finally, after 2 years of trying to find a recipe I like, I found it. It has a good consistency for decorating and tastes soooooooo good!!
Birth - 7 lbs. 7 oz., 20 inches
1 Month - 9 lbs., 5 oz, 21 inches
2 Months - 11 lbs., 4.5 oz, 23 inches
4 Months - 14 lbs, 1 oz, 26.5 inches
6 months - 16 lbs, 1 oz, 28.75 inches
9 months - 18 lbs, 6 oz, 29.25 inches
1 Year - 21 lbs, 6 oz, 31 inches
2 Years - 28 lbs., 37 inches
Re: Buttercream Frosting!!! Yippee!!!
1 cup butter (softened)
1 cup shortening
8 cups confectioners sugar
2 tsp vanilla extract
8 oz heavy whipping cream
Cream together the butter and shortening until fluffy. Add the confectioners sugar, I only did about 7 cups, but next time I will do the full 8 cups. Blend together with the butter and shortening. Once well blended and fluffy add the 2 tsp of vanilla extract and heavy cream, blend together until you get a good consistency. I only did about 6 oz of the heavy cream, but you could do the full 8 oz, I just would rather add a little at first and add more later since you can always add and not take away. I liked the consistency I got with the 6 oz so I didn't add more.
It is super yummy!!!
Is it pure white or does it have a yellow tint to it?
I normally buy high ratio shortening and don't use butter at all.
I thought it looked pretty white, I used it on some ghost cupcakes I made.
I'm sure it isn't as pure white as you get with all shortening though, but I didn't mind.
When I took that decorating class I used all shortening and it just tasted so nasty to me. The stuff from Cake Arts is a step up from shortening, much better taste but still not as yummy as I wanted, still good though. I called there actually to ask them if I should refrigerate my cupcakes since I was using half butter/half shortening and she acted all appalled that I'd use butter. I told her that all shortening was icky tasting, she said well, come buy our frosting, I told her I have and it is good but I wanted to try butter. She said, well your decorations are not going to hold up, come here and buy some sweetex. LOL. I felt bad that I was trying to avoid using their frosting or buying the sweetex. I just said OK and hung up. I ended up refrigerating the cupcakes and bringing them out an hour before. But I left them out all night and they were still fine today, held up just fine. I'm sure all butter frosting would have not held up well though.
Face
"Cheese!"