Dawn's Buttercream

Saturday, April 25, 2009

I am a teacher at a High School and they asked if I would help make cupcakes for today's Prom, how exciting is that?! I absolutely love my job and I love the people I get to work with! Dawn, Mary, and I (the technology team) spent the entire day making cupcakes! We used Dawn's Buttercream recipe which uses almond extract, I've never had almond extract before but it was SO good in the frosting, not nutty at all, it was more like a citrus flavor! Click on the pictures to see a full screen version, in full screen you can really see the cupcakes sparkle!

Here's Dawn (she's a hoot) mixing her famous frosting. I ate so much of this icing I embarrassed myself!
Here I am piping the icing onto the cupcakes using my Wilton 1M tip, my favorite decorating tip to use on cupcakes!
Here's Mary (the nicest person I know) sprinkling edible glitter on each cupcake, the glitter really made these cupcakes look amazing! Mary called it her magic fairy dust and she had to refrain from making a "twinkle twinkle" noise every time she sprinkled it, hehe
1 cup shortening (Dawn uses Crisco)
1 pound powdered sugar
1 teaspoon almond extract
2 tablespoons water or milk (Dawn used water so the frosting didn't have to be refrigerated)
2 tablespoons meringue powder

Cream shortening, water and flavoring. Add powdered sugar and meringue powder. Mix until blended. Add additional water until you reach the desired consistency. Stiff icing is good for some flowers, Dawn likes the soft consistency for icing cakes and a medium consistency was great for the cupcakes we made. If you want really white icing be sure to use a clear extract. If you use regular vanilla extract instead of the almond it makes the icing off white.

We had probably 8 boxes of cupcakes total. These 2 boxes showed each of our flavors though, chocolate, vanilla, and strawberry cupcakes with purple, white, and blue frosting.


Jennifer said...

This is close to my butter cream frosting...I use almond extract, butter flavoring, vanilla extract and a little salt if necessary...it is yummy and everyone I know always wants me to make them a cake with my frosting :) I don't know exact measurements...I just make the amount of frosting I need then add flavorings until it tastes right :)

Jamie said...

I've never used - nor heard of - meringue powder. I LOVE almond extract. I use it a lot in backing recipes. It can make a sugar cookie a bit different. James likes it in our Mexican Wedding Cookies recipe. Look forward to trying this frosting recipe!

Donna-FFW said...

I dont have a good go to buttercream frosting recipe. I will have to try this one..

Kathy said...

Wow, those are gorgeous!!! Nothing like baking with buds!!!

Laura said...

Those are beautiful!

Coleen's Recipes said...

What beautiful cupcakes I love the sparkles. No doubt they were a huge hit.

Anonymous said...

Our cupcakes were a huge success, the kids wasted not time gobbling them up. And, they looked beautiful stacked on the cake plate. We had a great day baking together, Mary and Carrie are the best!

Viagra said...

The frosting color looks so pretty!

posicionamiento web said...

Really effective data, thanks so much for this article.

Elliott Broidy said...

The purple color is beautiful.