In retrospect, I would have put this cupcake on a pretty plate or a cutting board or something else instead of leaving it on my well used cookie sheet that I stashed them on after decorating. But, hey it’s all me I guess. My cookie sheets are in poor shape because I use them so much and that MUST mean that I love my family and friends a ton to make so many cookies, right? Yup, that’s right 🙂
The quest for a good, multi-purpose frosting has been long and tiresome. I detest the all shortening icings and although I love me some butter, all butter frosting tends to be heavy and overly sweet. I have a chocolate frosting that I love, and 7 minute can’t be beat for some cakes, but I always felt like my cupcakes were getting the short end of my decorating stick around here.
So, I do what I always do when I need something. I took myself over to my computer and I Googled “fluffy frosting”. This was lucky #7 on my search. Coincidence? I think not. It’s light, it’s easy to make, it’s easy to color, it’s a dream to work with, it holds it’s shape and you can flavor it however you want. BINGO! I whipped it up and was amazed at the texture. Light and airy, but still has some heft and body.
It takes the best of both icing worlds and mixes butter AND shortening to give it a mouth feel that is out of this world. Pure deliciousness.
Decorator Buttercream Icing
(I adapted it slightly, but will print it exactly as it was there)
recipe found here www.food.com
1/2 cup butter
1/2 cup shortening *
1 1/2 teaspoons clear vanilla (I used my very un-clear homemade vanilla)
dash of salt*
5 cups powdered sugar, sifted
2-3 Tablespoons milk*
Beat butter and shortening together. Sprinkle the salt into the vanilla and let it dissolve. Add vanilla and stir again. Add in the powdered sugar and beat again. Add in the milk 1 Tablespoon at a time until it reaches your desired consistency. Makes approximately 3 1/2 cups.
- * A couple things~ Use the cheapest shortening you can find. This is not going to be good for you, but you don’t eat cupcakes every day right? I read in the comments on this recipe that using name brand shortening (Crisco) makes your final icing taste funny. The general consensus is because they changed their formula and took out the trans fats. Call the police on me, but I’m feeding it to my kids with the trans fat full Walmart brand shortening. It’s probably the only time I’ll encourage you to use something I would normally avoid, so take it however you will.
- Use the salt! dissolve it in the vanilla and then add it to your icing. It cuts the sweetness and adds a depth of flavor. It really is worth it.
- I used heavy cream this time instead of milk. I did it mostly because I hadn’t skimmed my milk from yesterday yet and I didn’t want to take the time to do it, but I think it made the icing even more fluffy and light. I’ll probably be using cream from now on, but if I didn’t have it on hand I’d just use milk. Thought I would share my discovery though 🙂
There you have it. A light, fluffy, incredibly delicious icing that cannot be beat. Try it and fall in love yourself!