Best-Ever Buttercream Frosting


I can't believe I haven't posted this recipe yet.  It could be argued that this recipe is what kicked off my obsession with cooking and baking.  I loved baking and cooking, but it was about how it tasted, and it didn't usually look all that great.  My parents bought me some cake decorating stuff for Christmas, and my cousin asked me to take a cake decorating class with her.

I was hooked.

Problem was, the recipe the class gave me looked phenomenal... and tasted like plastic.  So I did some research and discovered that the problem was the shortening.  I needed butter.  Be real, people, butter makes everything better.

Now, I've done my research.  The general consensus, along with my own experience, is that the butter makes it softer, so it doesn't hold up for much real decorating.  If you're trying to make flowers or something along those lines, you're going to need a straight up shortening/confectioners sugar concoction.  However, for general frosting and light decorations (or if you don't care that your roses look like carnations), butter it is!

Shortening Roses

Butter Roses
I have agonized over this for a long time now, and I've just decided that taste still trumps beauty.  So trust me when I say, it's worth it to stick with the 50/50 butter and shortening one.  If you use all butter,  it's not as tasty, and it falls apart real fast.

So, to be blunt, my suggestion is to stick with the combination of the two.  This has the best of both worlds and has even received praise from professional bakers!  It goes great on cakes, brownies, and cookies.  My sister prefers it on a spoon.

Best-Ever Buttercream Frosting

1/2 cup unsalted butter (1 stick)
1/2 cup vegetable shortening (I always use regular Crisco, not butter flavored)
4 cups confectioners sugar
1 tsp vanilla
2 tablespoons milk**
Pinch of salt (less than 1/8 tsp)

  1. Cream together butter and shortening in an electric mixer.  You may have to stop it and scrape down the side a few times.  Blend together completely before adding confectioner's sugar.
  2. Slooooowly add confectioner's sugar, ensuring each cup is thoroughly mixed before adding the next.  Again, you will have to scrape the sides down several times.
  3. After it's all mixed in, add the vanilla and the milk.  Add the milk, but add it slowly.  If you're looking to slather on the frosting, go ahead and add the full 2 tablespoons.  If you want to do any decorating with it, I recommend adding only 1 to 1.5 tablespoons.
  4. Sprinkle in the little bit of salt.  Mix well.  Consume!


Comments

Post a Comment

Popular posts from this blog

Chili Soy Pork

 This particular recipe started as a chicken thigh recipe. However we were making something with chicken already that week and wanted to change it up. I suggested pork, and Jeff immediately decided on pork shoulder. Now, I can't imagine it any other way. Chili Soy Pork Adapted from  here 2lbs pork shoulder, cut into bite sized pieces 1/4 cup soy sauce 2 tablespoons gochujang 2 tablespoons spicy chili sauce 1/4 cup oyster sauce 1 tablespoon garlic powder 1 cup scallions, diced Cut the pork into bite sized pieces and place in a ziplock bag or a bowl Combine soy sauce, gochujang, chili sauce, oyster sauce, garlic and scallions. Whisk together and pour over pork, coating well. Marinate at minimum 1 hour, recommend overnight. Preheat the oven to 425F. Add oil to a hot pan and sear each side of the pork for 1-2 minutes, or until browned. Remove from pan onto a cookie sheet. Cook in the oven for about 20 minutes. Sprinkle with sesame seeds and serve over rice with veggies of your choice.
Read more

The Best Chocolate Chip Cookies Ever

Image
 You read that right: these are THE best chocolate chip cookies ever. I found a basic recipe back when... I'm not even sure now? I think I still lived at home so let's just say it's been well over a decade! Anyway, the recipe was fine but regularly made thin, crispy cookies which are awful (sorry, not sorry). I spent many hours, tears, and pounds of butter throughout the last fifteen-ish years, tweaking the recipe slightly here and there to find just the right balance. I can finally say I have achieve the most perfect cookie, and it's my first real recipe... as in, I created it!  They are chewy and thick, with a crunchy edge and hold up their soft, chewy insides even after being left out overnight. Honestly, I even skip the cookies at the store because I prefer these. Chocolate Chip Cookies 3/4 cup unsalted butter (1.5 sticks), softened 1 cup brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 whole egg 1 egg yolk 2 cups flour 1/2 teaspoon baking soda Pinch
Read more

Oatmeal Bake

Image
Last year for Jeff's first father's day, he sent me this recipe with the caption "All I want for Father's Day."  It's a generic recipe for oatmeal, and you can add whatever you want to it to make it delicious.  I was a little hesitant because oatmeal isn't my favorite breakfast food.  I mean, I'll eat it, but it's not my first choice. Then we had it for breakfast and I was sold.  This is now our go-to breakfast on a Sunday morning, and (for now) we have enough leftover to eat throughout the week.  The best part is, everyone loves it! Oatmeal Bake 3 cups quick oats or old fashioned oats 1 cup brown sugar 1 tsp baking powder 1 tsp salt 1/2 tsp clove 1/2 tsp all spice 1/2 tsp nutmeg 1 tsp cinnamon 1/2 cup vegetable oil 2 eggs, beaten 1 cup milk 1 tsp vanilla *1 can of chopped peaches (NOT drained) *1-1/2 cup dried cranberries Grease 9x13 pan.  Preheat oven to 350*. Mix all the ingredients in a bowl. Bake for 30-35 minutes or
Read more