Saturday, March 16, 2013

FLUFFY BUTTERCREAM FROSTING


With all the beautiful cupcakes on Pintrest and other sites,
I decided it was time to try creating the rose effect  for myself.
The video I watched made it look so easy
If you have not done so, I would recommend watching
a 'how to ice cupcakes', video.
It was easy and so much fun!


The possibilities using a decorating tip are endless and
I will never revert to my old method of spreading frosting.


Not all turned out perfect but not all roses are perfect either.



FLUFFY BUTTERCREAM FROSTING

1 cup butter, softened
(no substitute)

Beat butter until light and fluffy, set aside.

1 cup sugar
4 tablespoons cornstarch
1¼ cups milk
2 tsp. vanilla

In a medium saucepan, blend sugar and cornstarch; stir in milk.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil 30 seconds to eliminate the taste of uncooked starch.
Remove from heat an stir in vanilla.
To cool quickly, stir over ice water until completely cooled.

Beat custard with an electric mixer until smooth, a few seconds.
Beat in butter, 1 tablespoon at a time, beating after each addition.
Frosting can be prepared up to a week in advance and refrigerated or frozen.
Bring to room temperature and whip before using.
Yield: 3 cups, enough to frost 24 cupcakes or 3-layer cake.

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