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Vanilla Fluff Buttercream
3 sticks unsalted butter, room temperature
1 container (16oz) Marshmallow Fluff
1/2 cup powdered sugar
1 tsp. vanilla
1/8 tsp. salt
Beat butter in a large bowl until light and fluffy.  Add Marshmallow Fluff and beat until smooth. Add the sugar and vanilla and beat until light and fluffy.  If too stiff, soften in the microwave for 10 seconds and beat again until smooth. Makes 3 cups.

Harvest Maple Buttercream
1 stick unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cups half-and-half
4 2/3 cups powdered sugar
1/2 cup pure maple syrup
Combine butter, brown sugar and half-and-half in a heavy saucepan; bring to a boil.  Cook 3 minutes without stirring.  Let cool.  In a mixing bowl, combine butter mixture, powdered sugar and maple syrup; beat with a mixer at high speed for 2 minutes.  Makes 3 cups.

Mocha Espresso Buttercream
2 sticks unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
1/2 cup cocoa, sifted
1/2 tsp. salt
2 tsp. vanilla
4 T. heavy cream
4 tsp. instant espresso powder
(dissolved in 1 T. warm water)
With a mixer, cream butter then slowly add the sugar and cocoa.  Blend well.  Add remaining ingredients and beat for 3 minutes.  Makes 3 cups.  For a more intense flavor, stir in 2 T. Kahlua.

Orange Blossom Buttercream
1 stick unsalted butter, room temperature
4 1/2 cups powdered sugar
1 tsp. vanilla
5-6 T. milk
1 tsp. Tang (orange-flavored powdered drink mix)
1/3 cup orange flower water*
2 T. Grand Marnier (optional)
Dissolve the Tang in the orange flower water.  Cream the butter and slowly add in the powdered sugar.  Add the remaining ingredients and beat for 3 minutes.  Makes 3 cups.
*Orange flower water is found where extracts are sold.

Classic Raspberry Buttercream
1 (12oz) bag of frozen raspberries, no sugar added
1 tsp. lemon juice
1 stick unsalted butter, room temperature
4 1/2 cups powdered sugar
1 1/2 tsp. vanilla
5-6 tsp. milk
Thaw raspberries in a strainer over a bowl. Press the berries through a fine strainer to force out all the juice. Puree the raspberries.  Then use a fine strainer and the back of a spoon to press out pulp and remove all the seeds.  Stir in the raspberry juice and lemon juice.  In a separate bowl, cream butter with a mixer.  Slowly add the powdered sugar.  Add the remaining ingredients and beat for 3 minutes.  Add 1/2 cup raspberry puree and mix well.  A drop or two of pink or red food coloring can deepen the color.  Makes 3 cups.

 

 

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