Buttercream Frosting

Hello there!  I’m not sure if Tuesday is just a second Monday but here is a little sweet and colorful icing recipe to add some rainbows to your day, whichever day it is.  What is your favorite color?  What about your favorite cupcake frosting color? Are they the same?

rainbow cupcakes 01

If I had to pick one, mine would be blue.  Is yours blue too?  Just guessing blue because according to this info graphic, it is universally the most common favorite color whereas orange is the least popular favorite color.  I used to love reading those color personality tests because blue is often associated with trustworthiness, peace and intelligence and who doesn’t want to be associated with those things right?  Although I have yet to read a negative personality test result for any color 🙂

Lately my daughter is on a rainbow kick, insisting that rainbow is her favorite color.  She used to say it was blue, green and pink but lately she has added purple, brown, orange, yellow, red and gray as her favorite color.  So when it came time to put icing on some rainbow sprinkle cupcakes, she naturally requested rainbow frosting.

plain pudding cupcakes

Buttercream Frosting Recipe

Adapted from My Cupcake Addiction

Ingredients:

5 cups softened butter (250g/ 8.8oz / 2.5 sticks)
5 cups powdered sugar, sifted (600g / 21oz)
1 tsp vanilla extract (or extract of your choice)
1-2 tbsp whole milk, cold

Optional:  Food coloring if using.  The gel types would add less liquid to the icing

Directions:

 1. Soften Butter if necessary

TIP:  You can soften butter in the microwave using the defrost setting for approximately 10-15 seconds.

I can’t believe how giddy I was when I found how to soften butter quickly because it is usually impromptu baking for this mommy (and, well, I am just plain forgetful sometimes).  This is how my solid stick of butter looked after 15 seconds on defrost:

soften butter

2.  Beat butter for 5+ minutes

Beat room temperature butter for 5+ minutes

3.  Add powder sugar 1 cup at a time and beat for ~2 minutes with each addition so that sugar is well incorporated.  Add 1/2 tbsp whole milk as required if icing is too thick.  When ~1/3 sugar has been incorporated, add vanilla extract.

4.  Add coloring if using.

wilton icing colors

I envisioned a pastel rainbow so I used a small small amount of red, blue and yellow gel dye (a toothpick pokes worth of each).  I put the icing into a plastic bag and then poke each color into the icing, then tried to mix the icing so that the yellow and blue would make green and the red (pink) and blue would make purple.

Pastel Buttercream Frosting

icing in bag 02

Pastel Buttercream Frosting

After I started frosting, I saw that I got a good amount of green but didn’t mix enough purple.  My daughter still okay’ed it but I made a mental note for more purple next time.

Pastel Rainbow Sprinkle Cupcakes

This icing can sit in room temperature for a few days.  If refrigerated it can last for 1-2 weeks.  It can also be frozen for later use but I haven’t tried that.

I got the recipe and directions from this awesome YouTube video by My Cupcake Addition:

p.s. I only made 2/5 the recipe because I didn’t want to put 5 cups of butter and 5 cups of powder sugar on the table for dessert for 3 people.  As a result, I only had 1 cup of icing and it was enough to frost ~5 cupcakes as pictured below:

rainbow cupcakes 02

So let me ask again, what is your favorite icing color?  I think I’m changing my answer from blue to rainbow too.  SMILE!  It’s Rainbow-day.

Cheers!

with love charlie

 

 

 

 

Chocolate chip cookies

Hello Sunday!  Only one more day till Monday.  Boo….I know, don’t remind you.  Let’s just forget I said that.  🙂  I know what would make you feel better.  Cookies!  Chocolate chip pecan cookies to be exact.  I made these for my husband on his birthday last month (I’m a little behind I know, life happens).  We typically don’t buy each other gifts on birthdays and other special occasions (e.g. Christmas, Valentine’s Day, etc) anymore.  We already have everything and will buy whatever we want for ourselves whenever we want.  So, in place of gifts, we just buy a card and make each other dinner or go out to eat.  I decided to make these because I’ve been promising him months and months that I would make cookies.  I even went out to buy all the ingredients, but they sat in the cupboard as other things got in the way.  What could be more important than cookies?  Don’t get me started!  Well, this year my mom decided that she wanted to cook dinner for my husband’s birthday, so I was off the hook.  Yeah!  So, with dinner taken care off, the least I could do was make dessert, since there was no cake.

Cookies!

Cookies!

But who needs cake when you have cookies?!?  Especially when you’ve got these babies.  Bit crispy on the outside, yet soft on the inside with the perfect amount of chocolate and nuts.  Need I say more?

DSC_1447

Recipe (adapted from pinch of yum):

  • 8 tablespoons of salted butter
  • ½ cup white sugar (I like to use raw cane sugar with a coarser texture)
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1½ cups all purpose flour (more as needed)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup chocolate chips (semi-sweet or dark chocolate chips and chocolate chunks, whatever you prefer)
  • nuts (e.g. pecans or walnuts, optional but decrease amount of chocolate chips if using)
  1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
  2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
  3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips (and nuts if using) and incorporate with your hands.
  4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies or use a tablespoon for smaller cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE  this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. They’ll be pale and puffy.
  5. Let them cool on the pan for a good 30 minutes or so. These should stay soft for many days if kept in an airtight container.

DSC_1442

Happy Sunday!