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Ambrosial Buttercream Frosting

Posted by Hallee on Nov 3, 2009 in Desserts, Hallee's Galley, Holiday fare, Recipes |

buttercreamAmbrosial Buttercream Frosting

I am complimented constantly on my frosting. I use it on cakes and cookies regularly. If you don’t have a stand mixer, it takes a little bit of time and work, but it is SO worth it.

INGREDIENTS:

½ cup butter
½ cup (trans-fat free) shortening such as Palm Shortening
2 pounds powdered sugar
¼ tsp cream of tartar
2 tsp vanilla
about ¼ cup whole milk

SUPPLIES:

Measuring cups/spoons
mixing bowl
mixer

DIRECTIONS:

Beat the shortening and the butter until fluffy. On my stand mixer, I usually beat them for about 2 minutes.

Add the sugar, cream of tartar, and the vanilla. On low, gently mix until the sugar has incorporated all of the creamed mixture.

Starting on low, slowly add one Tablespoon at a time of milk until you get the desired consistency. Once you’re where you want to be with the frosting, kick the mixer up to high and let it beat. With a stand mixer, 3-4 minutes. With a hand mixer, 5-8 minutes. You want light, fluffy frosting.

YIELD:

Enough frosting to frost and decorate two-layered round cake or three dozen sugar cookies.

NUTRITION: ~*~
Low in cholesterol
Very low in sodium
NUTRITION FACTS:
~*~
NOTES:

I’m not a big fan of recipes that tell you to judge quantities, but between the moisture content of the sugar and the vanilla used, you’re going to have to take it slow with the milk and make your own judgments.

The consistency of the frosting is going to depend what you’re going to do with it. If you’re just frosting a cake or cookies, and medium thickness will work. If you’re going to write letters on a cake, you want to thin it out some. If you’re making roses or piping flowers, you want a thicker frosting.

If it feels light and smooth and easily spreadable, you’ve hit it right on the mark for the basic icing of cookies and cakes.

This will harden in the air. Set your cookies or cakes out overnight and the frosting will have hardened on the outside (but still be smooth and creamy when you bite into it.)

As you’re using it, keep any unused portion covered with a damp paper towel to keep from drying out.

If it dries out, add a little bit of milk and beat. It will smooth out again.

Store unused portion in a tightly covered container in the refrigerator. Bring to room temperature and stir well before using.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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