OH MY GOODNESS...Eating icing by the spoonful is not something I am proud of. For some reason, this frosting made me lose the little self control I thought I had. Have I mentioned my blog is making me a little fluffy? I like to use the word "fluffy" instead of heftier. Just makes me think of round bunnies, rather than my pants being to tight. I might need to clean up my act with swimsuit season right around the corner...oh wait it is here. Ugh. Maybe it is time for me to be creative with some healthy, but still sweet recipes...I need to stop ranting (complaining), and show you this awesome recipe I found.
I modified this butter cream frosting recipe from one I found on Tasty Kitchen.
The Goods:
- 1-1/2 sticks butter, room temperature
- 1 Pound Powder Sugar
- 1 teaspoon Vanilla
- 1 tablespoon Heavy Cream
1. Cream butter until light and fluffy.
2. Slowly add powder sugar, 1 cup at a time.
3. Scrape down the edges and add vanilla. Mix.
4. Add butter cream and mix. This consistency was perfect for me...you can add more if you want it thinner.
This makes enough to ice approximately 2 dozen cupcakes. I only made 1 dozen, so I am not totally sure. This icing was a fabulous addition with the chocolate cupcakes I made. :)
Grace, peace, and be sure to enjoy some sweets!
{Leslie}
haha O Lray- I doubt you are getting fluffy!! This recipe sounds awesome!
ReplyDeleteIt is! You should try it :)
ReplyDeleteI recently came across the Ridiculously Wonderful Buttercream Frosting and boy was it good! This buttercream is wonderfully silky and delicious - so it’s perfect for frosting cakes and cupcakes. To lighten it up a bit, I just used low fat milk and it was great without compromising taste. And, for those who are wondering, the price of low fat milk has been quite monetary worthy as of late to make it an easy exchange.
ReplyDelete