buttercream frosting

cake

A few weeks ago I shared my wonderful carrot cake recipe discovery but didn’t remember that the buttercream frosting recipe was also requested until today.  Here is the most recent version of the carrot cake, as decorated by my daughter-in-law, Stacie, in the mini class on cake decorating she gave me while she was here!

Buttercream Frosting

4 sticks butter, softened (1 lb.)

4 pounds powdered sugar

1 tsp. vanilla extract

1 tsp. almond extract

cream, evaporated milk, or milk to make desired consistency

Mix sugar and butter together on medium speed in mixer.  Add extracts.  Drizzle in milk until the frosting is the desired consistency; start with only a little at a time.  To make a crumb coat for the cake before a final frosting, save out a cup or so of frosting and add milk until you have a glaze similar to what you would use on donuts or cinnamon rolls.  Frost with glaze and allow to harden before final frosting. (Be sure to use regular frosting between the layers.)  Stacie used a small tip to create the pink dots and we lightly smooshed them down to make the polka dots.

dowen eating cake

I think the finished product passed consumer inspection!

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Comments

  1. says

    I’m glad you posted this recipe today, I’m making a bunch of mini cupcakes for Fellowship lunch tomorrow and I was going to call to make sure I got it right!

    It was soo *divine* on that carrot cake, yum!

  2. says

    So are you putting polka dots on the cupcakes?

    I am baking a delicious cake for Will’s birthday right now. It is a triple layer chocolate fudge with sour cream, black walnuts, and white chocolate chips. This will be my first experiment with frosting since you were here. 🙂

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