31 de mayo de 2018

A Few Buttercream Frostings RECIPE FOR TODAY

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A Few Buttercream Frostings
Author: Gemma Stafford
Serves: 4 cups

1½ cups (340g/12oz) butter, at room temperature
5⅔ cups (680g/1lb 8oz) confectioners' sugar, sifted*
2 teaspoon vanilla extract
2-3 tablespoons milk or cream
pinch of salt
2 teaspoons vanilla extract

Strawberry Frosting:
½ cup (21/2oz/75g) fresh or frozen strawberries, pureed and strained
Chocolate Frosting:
1⅓ cups (51/3oz/160g) cocoa powder

Coffee Frosting:
1 tablespoon instant espresso dissolved in 2 tablespoons of water

Mint Chocolate Chip Frosting:
3 teaspoons mint extract
½ cup (3oz/90g) chocolate, finely chopped
1 drop green food coloring (optional)

Peanut butter Frosting:
¾ cup (6oz/180g) smooth peanut butter

Vanilla Frosting:
2 teaspoons vanilla extract, total for the batch.

Lemon Frosting:
Zest of 2 lemons

In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
Once the butter is pale in color and light slowly add in the sifted confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
Add the vanilla extract, salt and milk or cream.
Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
Add in the flavorings of your choice to create your desired flavor.
Sift the sugar AFTER you have measured it.

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use make sure it comes to room temperature.

If you want a little bit of extra color add a bit of food dye until you've reached your desired color.

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