Perfect Buttercream

Posted on

m not much of a buttercream kind of person Perfect Buttercream
I’m not much of a buttercream kind of person. They’re always too sweet. I’ve tried several and have been equally disappointed every time. Then I found this new recipe. Guess what’s different…nothing. Still all the same ingredients, but used in a different way. This knowledge has changed my life!! Ha. Well maybe not my life…but it’s changed my cupcake life:) So follow these simple rules to the greatest buttercream your lips have ever tasted!!

Before you start, here’s some tips for the fluffiest, richest buttercream:

* REALLY whip the butter. Whip it with your whisk attachment and whip it till it’s white. Pay super close attention to the color. Butter is yellow to start, but by the time you’re done whipping, it should be white or very, very pale.

* Use heavy cream. Cream makes it creamier and whip up fluffier.

* Use salted butter. People might say I’m crazy, but salted butter cuts the sweetness of the frosting. No one wants a frosting that hurts their teeth it’s so sweet. Don’t EVER EVER EVER use margarine in your frostings!! Make sure it’s REAL butter!!

* Don’t overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. By whipping the butter so long, it makes it basically taste like ice cream. This is the flavor you want to shine through, not the vanilla.

* Take the time to whip it more once you’ve added the cream. Whip it for at least as long as directed. This is what makes it so decadent and fluffy…almost like the consistency of a whipped cream.

1 1/2 cups (3 sticks) butter, at room temperature
4 1/2 cups powdered sugar
3 T heavy cream
1 1/2 t vanilla extract

In the bowl of an electric stand mixer, using the whisk attachment whip butter on high speed until nearly white and very fluffy, about 7 – 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.

**If you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
* From Cooking Classy

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *