CAKE BATTER BUTTERCREAM FROSTING
What is about cake batter that makes it taste so good? We decided to take that delicious flavor and turn it into the best Cake Batter Buttercream Frosting. If you like cake batter you will LOVE this recipe.
We used a yellow cake mix to flavor our Cake Batter Buttercream Frosting but you could use any cake mix type.
I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Cake Batter Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl.
INGREDIENTS:
DIRECTIONS:
thanks done share recipes to : www.twosisterscrafting.com/cake-batter-buttercream-frosting/
We used a yellow cake mix to flavor our Cake Batter Buttercream Frosting but you could use any cake mix type.
I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Cake Batter Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl.
INGREDIENTS:
- 1 pound (4 cups) of Powdered Sugar
- 1 cup Butter (We use Salted Sweet Cream Butter)
- 1 cup Cake Mix 1 tsp Vanilla
- Up to 1/4 cup of Milk (add as needed)
- Heaping 1/4 cup of Jimmies Sprinkles
- Decorating Bags
- Wilton 2D Decorating Tip
- Food Scale
- Mixer
DIRECTIONS:
- Combine powdered sugar and cake mix
- Add butter and mix.
- Add vanilla and mix.
- Check consistency. Add 1 tablespoon of milk at a time until you get the desired consistency.
- Add sprinkles last.
thanks done share recipes to : www.twosisterscrafting.com/cake-batter-buttercream-frosting/
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