
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.
no matter what , it looks so lovely
ReplyDeleteoooh! SO cute! what a great idea w/the strawberry. xo
ReplyDeleteI've been having a very similar problem with that icing! well...maybe its the same icing. just butter & powdered sugar?
ReplyDeletemine 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.
ReplyDeleteI re-read your comment--the butter should be soft, but not melted at all.
ReplyDeleteHi Leigh,you've been tagged, go to my blog to see the rules.
ReplyDeleteCindy
Well Leigh,
ReplyDeleteAll 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
ReplyDelete