Tuesday, August 13, 2013

Buttercream Icing

I told you guys I'd be busy. Sorry I haven't posted anything in a week....I know I'm bad. However, I hope you have been following my radio tour journey through my Facebook, Twitter and Instagram. We have been having way too much fun and meeting a lot of amazing people in radio. I have successfully made my way from San Diego, CA all the way up to San Jose, CA. From Kansas City, MO down to San Antonio, TX and all the way over the Baton Rouge, LA. This week We started in Chattanooga, TN and are gonna wind our way up through North Carolina and end in Atlanta, GA! Are you as tired from reading all of that as I am from traveling through it? Whew! Anyway....on to the food. Back in the Spring time I made the above cake (and another one that you can find on my instagram) for my niece and nephews birthday party. I'm not by any means a baking connoisseur and don't claim to be but I had a great time making these sweet creations for the little lights of my life. The recipe below (and the technique that follows) are both courtesy of my sister Shelley, who is, in her own right, a great cook and a FAR better baker than me....Let's just say we make a killer team in the kitchen! Once she gave me this recipe, it was a piece of cake from there.....see what I did there? (I'm a nerd, I know). Enjoy and let me know what you think and don't forget to send pictures and I may feature you and your dish on The Barnyard Bistro!

1 lb confectioners sugar
1 lb unsalted butter, roughly cubed
1 Tbsp milk
1 tsp vanilla (or vanilla bean paste)
food color if desired (I like the color gels)

Cream butter in a bowl with stand mixer (or with hand mixer). Slowly add in powdered sugar (be sure to keep your speed on low to avoid a white cloud puff in your kitchen). Incorporate vanilla and milk. Add food coloring if desired. Put in the fridge until you are ready to use. Stir well before using if refrigerated. Simple right?

Here is a helpful tip! To smooth icing on the cake, heat a large angled blade spatula (like this one ) over a gas stovetop fire. BE CAREFUL! Or if you don't have a gas stove top, you can dip the blade in a pot of boiling water then wipe on a towel to remove water. Use the surface of the spatula to smooth the icing. It will melt the buttercream just enough to smooth it out. Refrigerate cake until you are ready to eat/serve it!


1 comment:

  1. OK crazy question, Can you post your own picture on here, if so how? This cake brings cute flashbacks to ones my mom & grandma made for our birthdays. Thought I'd share them.