I’m a baker. Cooking? Not so much. But baking? Absolutely. Give me a mixer, some flour, eggs, a pastry bag and some time, and I’ll be in a euphoric state for days. So, when I came across this recipe for an amazingly simple buttercream frosting, I doubted how great it could be. I’m here to tell you, IT IS GREAT. It has the silkiest texture and sheen I can create. And, it lends itself well to flavorings to compliment any cake flavor.
This recipe below makes 3.5 cups of buttercream frosting. It is easily doubled, tripled, quadrupled…you get the picture. It handles tinting with ease, too!
INGREDIENTS:
16 oz marshmallow cream
1.5 cups softened butter
6 t. lemon juice, vanilla, or other flavoring
(NOTE: I like to do a split - 5 t lemon juice, 1 t vanilla)
1/2 c powdered sugar
Beat the marshmallow cream using an electric mixer set on low. Add the softened butter a little at a time and beat until smooth. Add the flavorings and powdered sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium high speed until smooth and fluffy.
This frosting is easily spreadable and a good consistency for piped decorations as well. Add a little more powdered sugar for a stiffer consistency if needed. When spreading the frosting on a cake, smooth on a thin layer first, called a “crumb coat”. This will hold the crumbs to the cake and keep them from “glopping” into the frosting. Coat with a final coat after letting the crumb coat set for a few minutes.
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