Cupcake Secrets: How to Make Flawless Frosting Every Time

My kids love cupcakes.  My daughters requested pink.  I have written the recipe for Basic Vanilla Buttercream and just so you know, I am NOT a fan of food coloring at all, but after the pink request and realizing white doesn't photograph as pretty, just a couple drops of red food coloring and Pink it is.  Sprinkles just makes everything better.

 

Cupcakes with Pink Frosting
Image: Courtesy of Taylor Made Market

 

I'm a chef.. not a pastry chef. But after making over a hundred cupcake flavors, I quickly mastered the basic frosting.  I've tried many recipes for buttercream before but this is my hands-down favorite...I use this recipe all the time and add X or Y to it depending on the flavor cupcake I am going with.  You can “TaylorMake” this recipe to whatever flavor you want.  Chocolate Buttercream Frosting? Add cocoa or maybe a key lime buttercream with lime zest.  Just use this recipe as a base.

For the Buttercream--butter, sugar, vanilla, and cream, whats not to love?  The texture is incredible and it spreads very easy.  Great to decorate with as well.  I have used it to frost cookies, cakes, cupcakes and it plays well with fondant, even though I don't

The key is whipping it for as long and as fast as you can to get it nice and light and fluffy! For a silky smooth frosting, Sift your powdered sugar.  Make sure you use UNSALTED Butter and have it at room temp. DO NOT MICROWAVE IT!!  (I had a pastry chef friend tell me to lay butter out on the counter the night before and it will be perfectly softened in the morning.)

For the cupcakes - This recipe will make exactly 24 moist & delicious standard size cupcakes

Make sure to beat the butter and sugar for the full 5 minutes because that really is the difference between light and dense cake. If you don't have buttermilk, you can use regular milk with a tsp of lemon juice OR mix 1/2 cup milk with 1/2 cup sour cream for the same effect and flavor.

 

Ingredients

For the Cupcake:
    • 3/4 pound (3 sticks) unsalted butter, room temperature
    • 2 cups sugar
    • 5 eggs
    • 1 1/2 teaspoons vanilla extract
    • 3 cups flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon sea salt or kosher salt
    • 1 cup buttermilk (or substitute milk + 1tsp lemon juice)
For the Frosting:
  • 3 cups confectioners' sugar, sifted
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons heavy whipping cream

Instructions

  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and vanilla, mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients and the buttermilk to the batter. Mix until just combined.
  4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes.
  5. Meanwhile, make the frosting.  In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

  6. Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.

Recent Posts by taylormademarket

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.