Friday, April 20, 2012

Cupcake Filling and Buttercream Frosting

The filling can be used as a filling and a frosting but it isn't as sweet as I like my frosting to be so I used a buttercream Frosting to do the top of these cupcakes.

Perfect Cupcake Frosting and Filling

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of pudding.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.

Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Recipe source: Our Best Bites

Buttercream Frosting

1 c. solid white vegetable shortening
1 tsp. flavoring (vanilla, almond, butter flavoring or combination. I use 1/2 tsp. vanilla, 1/2 tsp. almond and just a drop of butter flavoring)*
2 Tbsp. water or milk**
1 lb. (about 4 cups) powdered sugar (I like the pre-sifted 10x kind, Kroger brand is a good one)
1 Tbsp. Meringue Powder (I don't always use this but if you want your frosting to crust then use it)
A pinch of salt

Cream shortening, flavoring, water and salt. Add dry ingredients and mix on medium speed until ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.

*If you want bright white frosting, make sure you use clear vanilla.

**This recipe is for stiff consistency frosting. For thinner consistency add 1 tsp. per cup of icing. I usually just add small amounts of water until I get the consistency I want.

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