Sunday, June 19, 2011
Congrats Grads! (and Almond Buttercream Recipe)
This weekend I made six dozen cupcakes for a graduation party. The student's school colors were orange and black, so instead of using any type of black frosting (doesn't taste good & the dye will DEFINITELY stain your teeth), I incorporated Oreos as a way to incorporate the black & as a palette to write the graduation year on. Sure, they look slightly halloween-y, but sometimes that's inevitable when all you have to work with is orange and black.
Of course, I topped these cakes with my favorite frosting: Almond Buttercream.
I am constantly asked for this frosting recipe - so here it is!:
Almond Buttercream Frosting
4 C. Confectionery Sugar
3 tbsp. Milk
1/2 C. butter (1 stick)
2 tsp. Almond Extract
Make sure butter is room temperature. Mix with 1 C. Confectionery sugar until well blended.
Add in milk & 1 more C. of Confectionery sugar. Mix well.
Add in Almond Extract & one more cup of Confectionery sugar. Mix well.
It's usually at this point that the frosting will get tough to mix. Feel free to mix in another tablespoon of milk to smooth out the frosting. Frosting should be smooth & easy to spread with a knife.
Add in last cup of Confectionery sugar. Mix well. Add small amount of milk to smooth out frosting if necessary.
Use immediately or refrigerate for up to two days in an airtight container.