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BackstoryTonight, in preparation for a cupcake party my friend and I are hosting on Friday, I make a few batches of buttercream frosting and festively colored them.
The buttercream frosting recipe I made doesnt really have exact measurements... I just go by the texture or stiffness to determine if its done. Here is what I used:
- unsalted butter
- vanilla extract
- half & half
- powdered sugar
- In a stand mixer, cream equal parts of butter and shortening.
- Add vanilla.
- Alternate adding a splash of half & half and a cup of powdered sugar.
- The consistency to achieve for decorating cakes is a "stiff" frosting.
- If you can invert your batter bowl with a spatula or spoon suspended in the frosting without it falling out, you've hit the stiff consistency.