Hi! How have you been? It’s been a very busy of August and an even busier September! So now I am catching up writing Bake Happy’s Frostings 101, are you ready?
After the first frostings 101, I thought I’d share with you my basic recipe for buttercream and creamcheese frosting. It’s a tweaked version of the Magnolia Bakery Buttercream recipe. I toned down on the sugar.
adapted from The Complete Magnolia Bakery Cookbook
Here’s what we need:
1 cup / 227 g / 2 sticks butter (straight from the ref) unsalted
454 g / 1 pound (sifted) icing sugar
Pinch of salt
1 tsp Vanilla extract
1/8 cup of milk (or cream)
1. Cut up butter into small chunks.
2. Beat until smooth, about 3 minutes.
3. Add sifted confectioner’s sugar gradually.
4, At somepoint, the buttercream will look like bread crumbs but don’t despair. Just add milk or cream and beat some more.
5. Lastly, add vanilla extract.
This buttercream recipe is the basis for my cream cheese frosting. It basically has the same ingredients with the addition of cream cheese.
The cup of butter is replaced with 1/2 butter and 1/2 cup cream cheese. Or if you want a more tangy frosting, use 1/4 cup butter and 3/4 cup cream cheese.
Then, add vanilla, sugar and milk and beat until smooth.
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