Down the Beaten Path

Down the Beaten Path

Thursday, November 7, 2013

In the Kitchen

Last week were in the kitchen whipping up some rich chocolate cupcakes and buttercream frosting.

They made monster cupcakes for a fall harvest we went to. It was yummy but way to sweet since I don't buy white sugar it was a treat for them to make.
Buttercream Frosting
From Wilton site


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract......we used regular vanilla
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)   
  • 2 tablespoons milk

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

1 comment:

  1. Yum!!! I will have to make this. P.S. I LOVE your new blog header!