 a while ago and it has become my go to recipe for butter cream frosting. Turns out her secret is salted butter (who knew?) and coffee cream. Here is the recipe: Ingredients 1 cup of salted butter 3 teaspoons [...] "Pin It")
I tried this recipe on a whim (once again found on Pinterest and recipe is here) a while ago and it has become my go to recipe for butter cream frosting.
Turns out her secret is salted butter (who knew?) and coffee cream. Here is the recipe:
Ingredients
1 cup of salted butter
3 teaspoons of vanilla
4 cups of icing sugar (powdered sugar)
4-5 tablespoons of coffee cream (18% and up)
1 cup of salted butter
3 teaspoons of vanilla
4 cups of icing sugar (powdered sugar)
4-5 tablespoons of coffee cream (18% and up)
Instructions
Trust me on this one and use salted butter in this icing.
Whip that butter, with a paddle beater if you have it, if not, don’t worry.
Add in the icing sugar. **I came back to edit this to say that fresh icing sugar makes all the difference. Icing sugar goes stale, and you can sure taste it when it does! Crack open a fresh bag for icings, you won’t be sorry!**
Add in the cream. Not milk, cream. I used 4 tablespoons for my preference, you adjust to what you want.
Stiffer icing = less cream.
Whippier icing = more cream. Vanilla…. I used 3 teaspoons, again, you can try a little more if you like.Then keep mixing it until fluffy and thoroughly combined.
Trust me on this one and use salted butter in this icing.
Whip that butter, with a paddle beater if you have it, if not, don’t worry.
Add in the icing sugar. **I came back to edit this to say that fresh icing sugar makes all the difference. Icing sugar goes stale, and you can sure taste it when it does! Crack open a fresh bag for icings, you won’t be sorry!**
Add in the cream. Not milk, cream. I used 4 tablespoons for my preference, you adjust to what you want.
Stiffer icing = less cream.
Whippier icing = more cream. Vanilla…. I used 3 teaspoons, again, you can try a little more if you like.Then keep mixing it until fluffy and thoroughly combined.
To be perfectly honest I have never tried it with the coffee cream. I don’t really drink that much coffee and so I don’t have coffee cream laying around, crazy right? And since I don’t enjoy going to the grocery store I generally make do with what I have. So I used milk instead. I’ve used skim and 2% with the same results. It still tastes amazing. I’m also not a sugar snob and use old sugar. It tastes fine to me.
