Every time I hear the word "frost" I think of that scene in How To Lose A Guy In 10 Days
where the old lady is filming the commercial for diamonds and she says,
I wish I could frost myself with diamonds, but until then, I'll just stick to
frosting cakes and cupcakes.
I didn't really do a new cupcake this week (I know... boohoo...)
but I did try a new buttercream frosting,
and it was delicious! Mmmm.... I just love a good, homemade frosting.
Oh yeah, doesn't that look mmm mmmm good?
I simply made funfetti cupcakes, frosted them,
and smashed up some sprinkles for a little pizazz.
These cupcakes were a fun square shape, because I baked them
with my hand silicon cupcake liners.
Gotta love those things.
And of course,
I had to make some mini cupcakes,
which I frosted with pink spray...
I just love mini cupcakes because they're a bite of sugary goodness.
(And, they're great for the kiddos because they aren't as messy...)
I found the recipe here
but as always, I'll give it to you...
1 stick salted butter - room temp
1 stick unsalted butter - room temp
1 c. shortening
1 TBSP clear vanilla extract (can be found at Michael's)*
2 lbs. powdered sugar
4-6 TBSP cold milk
*If you don't care about having a perfectly white frosting, then go ahead
and use imitation vanilla. You're frosting won't be as white, though.
Cream together the butter and shortening in a mixing bowl, using either a hand mixer or stand mixer.
Add the vanilla and mix well.
Begin adding sugar, 1/2 lb at a time,
(You don't have to measure it exactly... just guesstimate. It'll work just fine...)
mixing thoroughly each time.
After all the sugar has been mixed in, begin adding the milk, one TBSP at a time.
(I used about 3 1/2 TBSP for the consistency I wanted.
If you add too much milk, and you're frosting is too runny,
just add some powdered sugar to thicken it up a bit...)
I love making homemade frosting.
It keeps in an airtight container in your fridge
for up to 2 weeks!
Happy Frosting to you all!