My favorite icing is buttercream lately. I have enjoyed coming up with my own versions after following the basic recipe to get the typical buttercream consistency and flavors but to add a variety of flavors! I do enjoy just a vanilla buttercream and chocolate buttercream but with the summer in mind I have enjoyed a fresh raspberry buttercream and strawberry buttercream. I am happy to share the recipes for these delicious cake toppers!

Buttercream

3 cups powdered sugar, sifted
1 cup butter
1 tsp vanilla
2 tbsp. heavy whipping cream

With the paddle attachment in your hand or stand mixer, whip the butter and sugar together on low speed until well blended and then increase to medium speed for about 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute.

For chocolate buttercream add 3/4 cup cocoa powder.
For raspberry and strawberry buttercream cook down one carton of washed berries with 1/4 cup of a sugar in a pan over medium heat. Once the berries have broken down and turned into more of a liquid consistency, puree and strain (if you like seeds no need to strain). Add the entire amount of liquid to the buttercream while in the mixer. Once it is dispersed evenly the mixer can be turned off.

Above is a cupcake iced with the fresh strawberry buttercream. 

This is an example of my chocolate cupcake frosted with the chocolate buttercream with a chocolate ganache drizzle. 

These recipes are quick, easy, and delicious if you’re looking for a fabulous fixing for your cake of choice!

xo

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August 13, 2012

Beautiful, Beautiful Buttercream

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