Amazingest Buttercream

9 Apr

Amazingest Buttercream

Makes enough to generously frost 36 cupcakes!

(recipe adapted from Allrecipes.com)

Ingredients

  • 1 cup shortening
  • 1 cup butter, softened
  • 8 cups confectioners’ sugar (I just threw in one regular bag)
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract (reg. brown stuff works fine – even for white!)
  • 1 cup heavy whipping cream (aka. heavy cream… see this post)
  • food coloring of choice – wif used wilton leaf green paste
  • Sprinkles and *Pearls!!* of your fancy

Directions

  1. In a mixing bowl, cream shortening and butter until fluffy. Add sugar, and continue creaming until well blended.
  2. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.  Add in food coloring and mix until well blended.  And for Pete’s sake, don’t be shy – go to it with gusto – it’s the key to bold colors and no schmucky pastels!
  3. Attach the big ol’ 1m star tip to a frosting bag (or ziploc!) and stuff that baby with your beautiful buttercream.
  4. Starting in the center of the cupcake, spiral on around, moving towards the outside circle and then back in and up. I’m sure there are better words to describe this process but understand what I’m saying without me saying it.

  5. Sprinkle lightly with sparkle sugar and these wonderful pearls and voila – it’s Saint Patrick’s day in a cupcake wrapper.

One of the best parts about this frosting (aside from *DELIGHTFUL* and *easy!*) is that it stays beautiful – for days! Next time wif wants to try these with an Irish Cream cupcakes – hold the phone – wif just had an evil-master plan (involving the name Irish crunkcakes and Bailey’s – EEEEEeeEEeee!  (See results of that evil master plan here!)

Hallelu – I have a new bff and it’s name is buttercream!

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7 Responses to “Amazingest Buttercream”

Trackbacks/Pingbacks

  1. Easy Peasy Leprechaun Cuppycakes! « Baking Life By The Horns - April 9, 2010

    […] And then topped em’ off with… Amazingest Buttercream! […]

  2. Irish Cream Crunkcakes! « Baking Life By The Horns - July 16, 2010

    […] the crunkcakes are cooling – whip up a batch of the Amazingest Buttercream and dye it green.  I used Wilton’s leaf green paste and it *obviously* worked wonders. […]

  3. Perfect Cake-Mix Cupcakes « Baking Life By The Horns - July 17, 2010

    […] Fill paper liners two-thirds full. Bake 12 to 20 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing (wif used Amazingest Buttercream). […]

  4. Spring showers bring clock cookie cakes and caramel brownies… « Baking Life By The Horns - October 27, 2010

    […] used a pretty basic Betty Crocker cookie bar recipe, with easter M&Ms, and the Amazingest Buttercream.  Topped off with some little oreos and purple glitter (mostly because glitter makes *everything* […]

  5. The Smell of Heaven « Baking Life By The Horns - November 16, 2010

    […] Wait, you don’t all have an extra freezer stocked with every possible hue of buttercream.  Je ne comprendre?  Aussi, je d’esole.  Well in that case – I guess you’d better make some up while your yummy cuppycakes bake!  I gotchu covered with a speedy/ no-fail recipe here. […]

  6. Thankful Notes and Puppy Feasts « Baking Life By The Horns - November 17, 2010

    […] to be more specific, Aslan really loves momma’s homemade buttercream. And we found out by him eating about 3 cups of pink buttercream right off the tops of […]

  7. Fresh Strawberry Cuppycakes with Strawberry Buttercream « Baking Life By The Horns - July 10, 2011

    […] Fill giant freezer ziploc halfway with that delicious stuff and pipe onto cooled cupcakes.  (I’ve written a bit about technique here!) […]

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