Wednesday, November 14, 2012

Fluffy Buttercream Frosting

I've had several request for my buttercream frosting recipe. I've posted it on this blog, but not as it's own recipe. So, for everyone who has asked me for it, here it is. Now, go and bake!


1/2 C butter, softened
2-1/2 C powdered sugar, heaping
pinch of salt
1 tsp vanilla
1/2 tsp second flavor extract
2 Tbl cream>
Food coloring

Using your stand mixer or a medium bowl, beat all ingredients together except food coloring for 2-3 minutes. Add food coloring and blend together. On medium speed, beat for an additional 5 minutes.

Frost away!

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Filling cupcakes

After experimenting some with filled cupcakes, I finally feel comfortable enough to blog about my experience. I'm not making any wild claims about knowing the best way to do this. I was just really happy about finding a way that seemed to work for me.

Items you'll need:
Cupcakes (I've made Orange Cream and Pink Lemonade ones so far)
Pastry decorating bag
Wilton #230 Bismarck filling tip
Marshmallow cream filling (or whatever you want to use)

If you are using a large bag, it's easier to fill it if you fold down the top edge.

Put a generous amount of filling in your bag. Work the filling down to the tip. Twist the open end of the bag closed so the filling doesn't come out that way when you squeeze. (I know this sounds like a "well, duh!" kind of thing, but it's better to be safe than have someone ask me later "What am I doing wrong here?") To get a feeling for the amount of pressure you'll need for the flow you want, squeeze some out into your bowl.

Insert the tip into the top of the cupcake.

Squeeze 1 to 1-1/2 tsp of filling into the cupcake. You'll probably see the cupcake start to expand a bit. You'll know you've put too much in if it cracks.

Pull the tip out while lightly squeezing. This will fill up the spot in the cupcake where the tip was.

If you want, you can cut one open to see how much it getting into the cake.

Frost the top of your cupcake with your favorite frosting.


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Monday, November 12, 2012

Marshmallow Cream Filling

After experimenting with filling cupcakes with regular frosting (not recommended, it's just too rich), I came across a marshmallow cream filling that doesn't call for shortening. Hallelujah! (I'm not a fan of shortening. I know that sounds funny coming from someone who insists on lard in her pie crust dough.) This is pretty darn easy to make, and it tastes great!


6 Tbs unsalted butter, room temperature
1-1/2 C powdered sugar
3/4 C marshmallow cream
1-1/2 Tbs whipping cream

In a medium-sized bowl, beat together butter, sugar, marshmallow cream, and heavy cream until light and fluffy.

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