I recently discovered this site and subscribed to it. Nick talked about how he wastes time. I suppose one could say I waste time getting caught up looking at amazing photographs, as seen on the link below, but according to Linnea, one really can't waste time. I'm going with that line of thinking! When you have some free time to explore the world around you, not time to waste, check out the link below!
It is absolutely how amazingly talented some people are. Someone shared this video with me, and knowing what music aficionados many of you are, I am sharing it with you. You will have to let me know what you think!
You may have seen this group, but since I don't really watch TV, they were new to me.
Truly, this frosting is so awesome. I added an additional table spoon of heavy cream and did not use clear vanilla because I like to use real vanilla extract. I had enough to frost 48 cupcakes- the chicks and the bunnies. I posted a picture of the bunnies below. I don't think they were as cute as the chicks. They are supposed to be bunnies diving into a hole- so you just see the tail and the feet. I think they would have been cuter if I used regular cupcake papers. If you make the frosting be sure to let me know what you think!
Yield: enough buttercream to frost 24 cupcakes or one 9 inch layer cake
INGREDIENTS:4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
DIRECTIONS:1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
NOTES:- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
I love to bake! It is my catharsis. It is something I can do with a four year old and a nine year old. It's something I can spend all day in the kitchen doing and keep watch over the kids as they play outside.
This year, we laid low for Easter. No big meals, no family gatherings- just egg hunts and relaxation! Not having to prepare for a day of entertaining meant that Saturday was a free day. The kids were out running back and forth with neighborhood kids and riding their bikes around the school.
I set out to bake really cute Easter cupcakes. I had everything I needed and a new buttercream frosting recipe to try out, which I can say ROCKS!!!! It is like the best, buttery, slightly sweet wedding cake frosting ever.
The cupcakes were adorable; almost too cute to eat- but not quite. I brought some down to three neighborhood families. They were a hit. I ate the last one for breakfast this morning. Yum! I will definitely be making the cupcakes next Easter, and the frosting recipe is going to be a regular recipe.