Sunday, August 16, 2015

Try It Sunday: Chocolate Buttercream Frosting

Tomorrow is Matt's 35th birthday and because we are low on funds, I've opted to make him a birthday cake. Now admittedly, I am not the best baker and cakes are very much not my specialty. I almost don't want to admit I've gone through two sessions of a cake decorating class because truly, you'd expect more of me and I have learned this is not where my talents are. It is always a success if I can get the cake out of the damn pan, if it's edible it's just a bonus. But what I am good at is making frosting. I make a damn good frosting, folks.

Now before I go on, I will admit to you that I have done this recipe so many times I just eyeball and taste my ingredients as I go. BUT, if you are a person who needs measurements, all of my absolute favorite baking recipes come from the Glorious Treats blog. Not one of my sugar cookies has ever come out like hers but dammit if I don't try every Christmas. But if you are looking for a really easy, very versatile frosting recipe, she makes a great American Buttercream Frosting and has a whole bunch of variations listed. I am making that, but made my chocolate. My favorite is the cream cheese buttercream but would you believe me I had no cream cheese? It feels wrong and I am ashamed. 

So you need two sticks of soft butter. It's buttercream, obviously it's not healthy. Beat that until it's smooth. 

I add a pinch of salt and about... 2 cups of powdered sugar. 

It should be nice and creamy. 

Add about another 2-3 cups of powdered sugar, and a dash of vanilla extract. 

It does get pretty thick, so feel free to add a splash of milk if your mixer smells like it's going to start on fire. (True story, my cheap little mixer was always on the verge of fire with this. But my friend Amy got me a GREAT Kitchen Aid hand mixer and I am in love with it.)

Now I think the measurement is a 1/2 cup of cocoa, but I used a couple of spoons. It ended up being a little more than I should have. 

So I added some more powdered sugar. The great thing about this recipe is you can make as much or as little as you want just by adding butter and sugar as needed. 

Trust me, it took everything in me to not eat this by the spoonful. I mean, I did have a cake to frost after all. 

This is maybe the best thing I learned from cake class. That and that box mixes are your friend, just add an extra egg. But this spatula is my best friend. I love you, spatula. 

Do I have a a cake picture for you? No, I don't. We ate it. 


Next week? 

Pizza Pasta Bake, folks! GET READY TO GET FAT. 

1 comment:

The Flynnigans said...

That's my biggest problem with food pics - I'm always hungry and before I know it, I've already eaten the food that I had wanted to take a picture of. Womp womp.

Happy Birthday Matt :)