It’s a wonder I have a blog because I have never been good at technology. (I mean, I’m still trying to figure out how to properly navigate the calendar on my newly updated iPhone. Oy I’m soo ready to be a mom.) But I digress. Here’s what happened: I wrote this post back in March when I whipped up a yummy frosting for my SIL’s bridal shower. I swear I published it. The photo is on Pinterest and my recipe for red velvet cupcakes has links leading to it. But when I went to click on them…nothing. Nowhere to be found. It actually reads, “Well, this is somewhat embarrassing isn’t it?” Looks like the WordPress lady is as snarky as Siri. At least she has a sense of humor.
Anyway, on a mad mission to figure it out, I came across this piece yesterday–completely written, with step-by-step photos, but clearly had not been posted. I have no idea what went on (although I am quite proud of myself for finding this draft…) I still want to share it with you, though because it’s soo worth making. So, here it is, better late than never, a second recipe for vanilla buttercream frosting:
You already know red velvet cake is a favorite of mine and Hubby’s, but it turns out…get this… we are not the only ones. (Go figure!) My future sister-in-law Caity absolutely loves this dessert and it’s always her first choice as a staple at celebrations.
For her bridal shower this past weekend, I scaled it down into cupcakes for an easy finger food (also because I found really cute wrappers about 3 months ago that I was saving for the occasion…).
However, I know her well enough that she is not a fan of the typical cream cheese frosting and to be honest,I’m not either. So I looked up some recipes to substitute a vanilla buttercream instead and landed on one from the trusted chefs over at Food Network. This was one of the rare occasions where I didn’t make any changes, and it was truly perfect just the way it was.
Sweet, smooth, rich…but not too much so that it’s clawing and goes straight to your head. Oh no. This was that ideal balance of everything you’d want in the white whipped stuff and a harmonious marriage to the red velvet cake recipe I will share with you tomorrow.
Slather it all over your cupcakes and you’ll be a very happy person.
*Makes 20-24 servings*
Recipe courtesy of Gale Gand from foodnetwork.com
6 cups confectioners’ sugar
2 cups butter
2 teaspoons vanilla extract
2 to 4 tablespoons whipping cream
In a stand mixer fitted with a whisk, pour in sugar and butter.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Eat and enjoy over cupcakes, cake or straight from the mixing bowl!
(Note: Keep refrigerated until 2 hours prior to serving)
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