I don't frost a lot of cakes but, this frosting recipe is nice to have on hand! Some helpful hints: Bake your cake and once fully cooled, make sure to do a crumb coat of frosting and place coated cake in fridge, this will make final coat a breeze! If you are tinting your frosting, make sure to use food coloring sparingly - you can always ADD more but, cannot take it away! Use Clear vanilla extract if you're making a pure white frosting. I also weigh my powdered sugar as its more precise and I let my butter soften as that does provide a better butter/sugar creaming. If you use decorations that need to stick to the frosting, have them ready as once the frosting "dries" nothing will stick. Hope you try this! Enjoy! Diane
3 Sticks (1 1/2 cups) Unsalted Butter, softened
Pinch of Salt
1 1/2 Pounds (24 ounces) Powdered Sugar, sifted
1 Tablespoon Vanilla Extract
2-3 Tablespoons Heavy Cream, add more if your frosting is too thick
In the bowl of a stand mixer beat your butter on Medium-High for a good 6 to 7 minutes. Lower mixture speed to Low and slowly add in the powdered sugar and the salt. Once fully incorporated, add in on Low your vanilla and cream. Increase the mixer speed and let that mix on Medium-High for another final 6 to 7 minutes. Frosting can be stored in fridge and let the frosting come to room temp and rewhip before using *adding a little more cream if needed.
Yield: enough frosting for a 9-inch layer cake or 24 cupcakes
**Shown is my Mothers Day: vanilla white cake with pink buttercream frosting and raspberry buttercream filling.
I love the brown sauce in this recipe. Made in the Instant Pot on a busy night makes it even better! Enjoy! Diane
Beef & Broccoli
Thankful to good friends! We happened to be talking about making lower sugar baked goods. My friend handed me this recipe and I made it right away as it's my favorite cookie!! I love all things peanut butter!! You can use any sugar substitute you prefer as long as it's designated for baking. Enjoy! Diane
Low Sugar Peanut Butter Cookies
1 cup Splenda
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup creamy peanut butter (*I'm a Jif Girl)
1 teaspoon water
Preheat oven to 350
Add all ingredients to a mixing bowl. Beat together until well incorporated. Measure out a heaping teaspoon, roll quickly in the palm of hand and placed on a parchment lined cookie sheet. Using a fork, lightly make crosshatch indentations on each cookie *if the fork stick just lightly spray with cooking spray. Bake 12-14 minutes. Once firm and slightly browned, let baked cookies cool at least 3 minutes before moving off cookie sheet to final cooling rack.
Eat and ENJOY!
Canning Potatoes; White
No matter what people tell you, potatoes need peeled before being pressure canned. Did you know? The bacteria load resides highest in the skins of root vegetables and tomatoes so, peel your potatoes please!
This is what I do: I wash my potatoes. I use my apple peeler to peel off the skin from the body of each potato (and a handheld peeler to take off the peel from each end.) I place my peeled potatoes in cold water that has 'Fruit Fresh' sprinkled in which prevents browning. Dice each potato into 1" cubes/chunks. and place back into the acidulated water.
Once all potatoes are diced, drain and place the cut potatoes in a strainer and rinse well. Place rinsed potatoes in a large stockpot and fill with fresh water. Bring water to a boil and boil 2 minutes. Pack clean prepared jars with hot potatoes to 1" headspace. Using fresh boiling water pour into each jar to 1" headspace. Add kosher salt to each jar if preferred (1/2 tsp for pints; 1 tsp for quarts.) De-bubble jars and process in a Pressure Canner according to the NCHFP (full instructions here.)
*According to your altitude
35 minutes for Pints
40 minutes for Quarts