Last night I made some homemade chocolate cupcakes with butter cream icing and little strawberry hearts on top. I meant to make them the day before so I'd have time to give them to people on Valentine's, but I didn't get around to it. I was a day late, but not a cupcake short. The icing was delicious, but I still need to work on the texture. No matter how much I mixed it, it still seemed a little grainy. My mom told me she sifts the powdered sugar before adding it to the butter. She knows her stuff. Good advice. I'll do that next time.
8 comments:
no matter what , it looks so lovely
oooh! SO cute! what a great idea w/the strawberry. xo
I've been having a very similar problem with that icing! well...maybe its the same icing. just butter & powdered sugar?
mine comes out to thin, no matter how much sugar i add...& then the butter separates from the sugar & its not icing anymore. : (
suggestions?
PS your strawberry heart is adorable.
Hi Laura, the icing recipe I used is from Mark Bittman's, How to Cook Everything. 1 stick of butter, 4 cups powdered sugar (but I use 3 instead b/c I think w/ 4 it tastes too sugary and not buttery enough), 6 tablespoons of milk or cream (I used cream this time--it's icing after all--may as well be super fattening), 2 teaspoons vanilla extract. Use a mixer to cream the butter, work in the sugar alternating with the cream then mix in the vanilla. I usually put it in the fridge for a few minutes before frosting the cupcakes and I wait till the cupcakes are totally cool. It's good icing! I'll just sift the sugar next time.
I re-read your comment--the butter should be soft, but not melted at all.
Hi Leigh,you've been tagged, go to my blog to see the rules.
Cindy
Well Leigh,
All I have to say is I wolfed mine down and they were dee-lish. No complaints here!
Love LisA & Alfie
MMM, that looks soo yummy
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