Raise your hand if you love cake. I’m juuust gonna slowly raise my hand and answer my own question because I LOVE cake. Chocolate. Fruity. Cheesecake. You name it. I even love them molten, just oozing with chocolaty goodness. I love it in tiers; I love them in sheets. I love them all. But what I love more than cake is the frosting.
There are those who will scrape it off and eat the cake plain… it’s safe to say- I am not one of those people. Sometimes I will only get a piece of cake for that heaping mound on the edges. I could eat it by the spoonfuls. (#guilty #dontjudgeme)
My favorite kind is a good ol’fashioned buttercream! I love its buttery flavor, the fluffy texture and I love how you can work with different consistencies for decorating.
Yesterday, I created a recipe for Angry Orchard Cupcakes (I am dying to post the recipe but I figure I better get the other components first 😉 ). Everything was homemade from the cakes to Fireball Caramel Sauce. No, I was not the first to come up with the idea of adding hard cider to an apple cake batter, but this version of the recipe is completely mine.
When I came up with the idea of recreating my own recipe for the cupcakes, I had caramel apples on my mind. I needed a frosting to top it so I created a Caramel Buttercream. I’m sure there are other bloggers who have made a buttercream recipe that’s the same as mine- it’s kinda hard to come up with an original recipe these days- but this recipe is so good I had to share my version with my foodies.
Honest to goodness- this is the BEST recipe for a basic Buttercream Frosting! You need to try this, like… now! And because I love you all so well, I threw in directions for my awesome Caramel Buttercream, too.
Here’s how I make mine:
Basic Buttercream Frosting
- 2 sticks butter, softened
- 2 lbs. powdered sugar
- 1 tbs. vanilla extract
- Heavy whipping cream
1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
- 1 Buttercream recipe from above
- 1 cup of Caramel Sauce, cooled (store bought or HOMEMADE)
- Mix ingredients as you would for the Basic Buttercream, omitting the cream until after adding the caramel.
- Add in the Caramel sauce and mix on medium speed.
- If needed, add cream for desired consistency.
- Scoop into piping bag and pipe decoratively onto cupcakes, or spread as desired.
- This recipe is very versatile. You can change the flavor by adding in desired flavored extracts and flavorings. You can also double and triple this recipe with ease.
- Do not skimp on the butter- it’s a must! If you use shortening or margarine, you are drastically altering it’s flavor and consistency. Trust me, I’ve been there and nothing compares to the good stuff!
- If you add in color, I suggest using gel coloring. The liquid color may thin your frosting too much by the time you get your desired color.
- If you have too much frosting, freeze it 😉 Put the leftover buttercream in an airtight box and refrigerate for up to a week or freeze for up to 3 months. If frozen then thaw overnight in the refrigerator.
See? Simple. Delicious. Versatile. I hope this recipe is enough to make you wanna bake a cake and whip up a batch of frosting! Or maybe skip the cake altogether and just grab some spoons and go to town. I know that’s what I’ll be doing.
Got a recipe you wanna share? Send it to me and I will give it a try and even feature it on my blog. Wanna be Blogger-Buddies? Shoot me a message and let’s chat!
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