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Friday, March 4, 2016

Crusting Buttercream

   

      We all know by now that I love frosting.  Especially super soft and fluffy frosting. Or really dark and fudgy, but that is a whole different subject altogether!  I also love my butter.  I love the taste, texture and idea of butter.  I love the way butter works in frosting.  But sometimes you have to do things a little bit different in order to get the results you want.  In this case I wanted my buttercream to form a bit of a crust.  I know, crazy right?



      I love everything about classic buttercream and I love white chocolate buttercream even more!   The thing is sometimes you need a frosting that really holds its shape and will also hold up to the elements.  I was making deviled egg cake balls and I wanted the "yolk" to hold it's shape while I was taking them to their final destination.  I also was picturing them as being a fun treat for BBQs and picnics during the summer (or for a super fun April Fool's Day dessert!)  So I wanted them to hold up to a little heat and humidity and maybe even a brief ride in a pic-a-nic basket.  You know what I mean, Boo Boo?  I know, I'm smarter than the average bear!  This frosting is perfect for applications such as this.  It is also perfect for summer cakes and cupcakes.


     The secret to the frosting is plenty of powdered sugar and some shortening.  I don't usually buy shortening.  I certainly don't mind if you do, in fact I have a brother-in-law who runs a plant that makes the stuff.  It is just that I have a personal preference for butter.  In fact I can tell you the last time I bought shortening was 3 years ago... the last time I wanted to make a fluffy frosting with some staying power!  It has been so long since I tasted frosting like this and I was immediately transported back to my childhood.  This frosting tasted exactly like I remember the icing on the clown cones at Baskin Robins as a kid.  YUM!  I am still a butter frosting person on principle, but this worked perfect for the treats I was making today and brought back a fun childhood memory.  It is hard to go wrong with that!

Crusting Buttercream
enough to generously frost 24 cupcakes or a layer cake

Ingredients:

1/2 cup butter, softened
1 1/2 cups shortening
2 lbs powdered sugar
1 1/2 T flavoring extract (I used a mix of almond and vanilla extracts)
3-5 T milk

  1. Cream together butter and shortening until smooth. 
  2. Add sugar and extract, beating slowly at first.  Add a couple tablespoons of milk.  
  3. Increase speed and continue to add milk until you reach the desired consistency.

14 comments:

  1. Those cake balls are SO cute! What a great idea. Sometimes you just need shortening to make the consistency you're looking for. This sounds great!

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    1. I can't wait to share the post on them on Monday! Thanks, Michele!

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  2. So much to love about this daughter of mine. So glad you have such a fun (tasty) childhood memory. There are several tastes and smells that I come across that have such pleasant memories for me. I love that you avoid shortening but are willing to bend on the rare occasion that it's necessary. Then there is the almond and vanilla mix- my favorite. And now I understand why the frosting felt different when I was teaching Jaxon the correct way to eat a cupcake.

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  3. Yum - what an ingenious idea, I never would have thought to go for that texture, of course! Pinning this Carlee, and BTW those deviled egg cake balls are HYSTERICAL - love it!

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    1. Thanks Katie! I am sharing the tutorial for the deviled eggs with our post tomorrow! I can't wait!

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  4. cool idea Carlee! Btw, I'm posting the tailgate queso this week :)

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    1. Great! I can't wait to see your post!

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  5. After just having a frosting fail because it was too soft and slid off my cupcakes and made me cry, I needed a recipe like this! :-)

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    1. Talk about perfect timing then! Too bad about the cupcakes though, it is always disappointing when things don't work out like you envision them!

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  6. You make these look so beautiful! AND easy! thanks so much for sharing at Merry Monday!

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    1. Thank you so much, they really are easy!

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  7. Carlee, I am a frosting freak. There was a span of time that I was decorating cakes at home and I would buy a huge tub of butter cream frosting so I could be economical. But I can't tell you how many times I found myself in front of the fridge with a spoon. Even in the middle of the night it was calling me, that sweet sweet sugar frosting. I love the way you made Ruffles with this crusty frosting it looks really pretty. Pinning so I can pull this back up the next time I make a cake or cupcakes.

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    1. I am a frosting freak too! I love the stuff! I love trying new kinds and flavors, I love the old standbyes and I LOOOOOOVE that when I make it I get to like the beaters. I'm like a kid! Unless of course my two year old wants to lick them. He somehow trumps me! I would do the same thing with the fridge and the spoon!

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