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.

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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.  https://angelfoodgarden.wordpress.com/2010/10/31/maple-cupcake-icing/

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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