Tuesday, December 3, 2013

Buttercream Frosting to Die For

In my debut novel, Thirty-Two Going On Spinster, my main character likes to bake. So today I'm sharing Julia's buttercream frosting recipe. Trust me, you're gonna want to save this one to your favorites. 

Julia's Buttercream Frosting

1 cup of SALTED butter (softened to room temperature)
1 teaspoon REAL vanilla
4 cups of powdered sugar
Cream or milk to thin

**The key to this recipe is in the butter and the vanilla. The butter must be softened to room temperature only - no cheating with the microwave. Good vanilla and salted butter make all the difference.**

In mixer beat butter on medium until fluffy (approx 2 minutes). Add the vanilla and mix again.

Add sugar, one cup at a time, mixing in between until smooth. If desired, add food coloring at the end and mix in.

Use cream (will be very rich) or milk (not quite as rich) to thin it out to desired consistency. Do 1 tablespoon at a time as to not thin out too much

Makes 2 1/2 to 3 cups of frosting

Almond Buttercream Frosting: Omit vanilla, add 1 teaspoon of almond extract

Lemon Buttercream Frosting: Add the juice and zest of 1 lemon (will need less milk because juice will thin it out)

Peppermint Buttercream Frosting: Omit vanilla, add 1/2 cup of finely crushed peppermint candy and 1/2 teaspoon peppermint extract

Coconut Buttercream Frosting: Omit Vanilla, add 2-3 teaspoons of coconut extract

Tip: For a thicker consistency, useful for piping designs, use 1 heaping tablespoon of Meringue powder sifted in with the powdered sugar.

Feel free to set aside a bit of this and eat it with a spoon. I won't judge you.

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