Butter cream Frosting…

Ok everyone, here’s my ultimate weakness; Good Food and the making of Good Food.

In my weight loss journey through out my life it’s always been hard for me mostly because I love good food, granted good food doesn’t mean it isn’t healthy, it just means that sometimes there’s not as much “complete” flavor. At least in my opinion, but again this is just one person out of billions who is blessed enough to have internet access and a little free time on her hands to experiment and create.

This last week I admitted to giving into my sweet tooth (which is HUGE) and ate more cake and cupcakes than I should have in celebration of my younger sister’s birthday and Saint Patrick’s day (my family is BIG into our Irish heritage so I just had to join in the festivities). I made my little sisters cake and the cupcakes, so of course I needed to taste my creations just to make sure they were up to par. I don’t mean to toot my own horn, but “A-Whoot!” they were pretty good for an amateur baker with no real baking classes. So now here’s a question for you all; What really makes a cake or a cupcake?

The Frosting.


My Mint Cupcakes


A Simple Vanilla Butter Cream Frosting
For my baby sister’s birthday!

Anyone who scrapes off their frosting and just eats the cake obviously don’t know what they’re missing out on. The creamy. sweet, smooth taste of a good frosting is so worth the calories and fat to me, but in the long run I would rather watch people enjoy what I made them rather than feeling like I need to put more effort in working out to work off what I ate. So here is my rendition of a good butter cream frosting, let me know what y’all think.

Vanilla Butter Cream

Makes: About 2 cups

  • 1 cup of sweet cream (unsalted) butter, make sure its room temperature so that it’s soft*
  • 4 cups powdered sugar
  • 1/8 tsp of salt
  • 1/2 to 3/4 tbsp imitation flavoring (or my favorite imitation almond)
  • 2-3 tbsp whipping cream or milk

In a medium bowl cream the butter at a medium speed. Change beater speed to slow and slowly add powdered sugar. I find it best to sift the powdered sugar, it makes it easier to mix it in with the butter, don’t worry about it clumping up a bit that’s a good sign. Make sure that sugar is completely incorporated with the butter, then add salt, flavoring, and one tablespoon at a time of the cream/milk. If you want your frosting good and thick don’t add all the cream, but if it seems too thick add a tablespoon more. If you find yourself needing your frosting more thick, add more powdered sugar, don’t worry you can mess with the measurements a little to make it work for you.

*If you pull your butter straight out of the freezer you can stick it in your microwave (unwrapped) in a microwave safe bowl and zap it for about 15 seconds at a time flipping it until it’s soft. Make sure it doesn’t start melting, but once it hits melting heat don’t keep it in the microwave take it out IMMEDIATELY! Liquid butter = liquid frosting. True story. It’s always best to have your butter sitting out for a couple of hours before you plan on making your frosting.



Look Forward to…

This month I will be posting my experiments on:

  1. Healthy Buffalo Wings (AKA Buffalo Chicken)
  2. Shishkabobs (Beef and Shrimp)
  3. Awesome Shrimp and Steak marinade
  4. Not so Healthy Birthday cake with the BEST Butter cream Frosting!

March is going to be a yummy month!