American Buttercream icing

Tuesday was Mardi Gras.  As a former resident of Louisiana, in suburban New Orleans, I made a special Cajun dinner with Mardi Gras cupcakes for dessert.  I used my Sprinkles cookbook and chose an American Buttercream icing, which was easy to make and pipe through a pastry bag.  The consistency was perfect and the taste was just about the proper mix of sweet and creamy.


If you are searching for another icing recipe, this one might be one to try. The cookbook is written by Heather Baird, who is the author of the award-winning SprinklesBakes blog. The cookbook includes cookies, cakes, candies, icing, and so much more.

Previously, I have posted my favorite maple icing recipe, which can be changed from maple by substituting other flavors.

To make the buttercream icing:

Assemble these ingredients.  1 1/2 sticks unsalted butter, 2 1/2 cups confectioners’ sugar, 1 teaspoon vanilla extract

With a hand mixer, combine the softened butter and the sugar.  Add the vanilla.  Increase the speed of the mixer to blend for 3 minutes.  If buttercream feels too stiff, add 1 tablespoon of milk to obtain proper consistency.

I frosted the cupcakes and decorated with colored sugars for Mardi Gras.



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