ea.
For the Ginger Buttercream Frosting:
Beat butter with
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
or if turning the whole recipe to medium icing, add 3
n racks.
Prepare Chocolate Buttercream.
Reserve about 1/2
Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.
For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.
uffin tin with paper cups (recipe makes 24 cupcakes). Pour batter
hocolate chips (double the recommended recipe), buttercream in two colors, raw cookie
hole food stores. For this recipe, you will need both Malitol
br>Stack the cakes with buttercream in between each layer.
rost with the Chocolate Walnut Buttercream (recipe follows).
br>Stack the cakes with buttercream between each layer.
Crumb
cool completely.
Vanilla Buttercream:
This can be
cup of the mousse buttercream, spreading it evenly.
Continue
our pumpkin Make your favorite buttercream frosting and tint pumpkin orange
ach layer of cake with buttercream between each layer.
Level
efore frosting with buttercream.
To Make The Buttercream and Frost The
o cool completely.
Make buttercream: Heat whites and sugar in
et cool completely.
Nutella Buttercream.
In a bowl beat
efore icing.
For the Buttercream:
Preheat oven to 425
he cupcakes bake, prepare the buttercream. In the bowl of an