Peppermint Buttercream

Sunday was the husband's birthday. I always let him pick what he would like his birthday treat to be, and this year he decided he wanted chocolate cupcakes. Not just any chocolate cupcakes though, cupcakes with peppermint buttercream frosting. He's very particular like that. Don't worry, the cupcake recipe is coming soon as well, but to tide you over here is the recipe for my Peppermint Buttercream Icing!


Ingredients:

2 sticks unsalted butter, at room temperature
3-4 cups powdered sugar
1/2 teaspoon Vanilla extract
1 teaspoon Peppermint extract
3-5 drops green food coloring (optional)


Start by creaming together your butter and one cup of powdered sugar. Next, add in your flavorings and green food coloring, stir to combine. Now, add more powdered sugar and mix well until you reach your desired spreading consistency. I think I ended up using 3 cups for a very spreadable smooth icing, if filling a cake you may want to add a bit more powdered sugar so it is firmer.

I liked this buttercream so much, I challenged myself to use it to fill some macarons as well! They didn't turn out as well as I wanted them too overall (our rainy weather left my poor macarons a little chewier than they should have been). Don't they look yummy regardless though?

I used the recipe I found at Serious Eats for my macarons. Let me know if you have more success :)

Friday Food Craft: Blueberry Butter Cream

Welcome back for another food craft! Ok, this one isn't much of a food, it's a frosting only post! This is great on cakes, but also can be spread on your favorite cookies or dare I say graham crackers would be mighty tasty with some as well.

It is a pretty simple recipe, and great for Summer, especially right now as it is Blueberry season.




To make some of this yummy Butter Cream frosting at home you will need:

2 cups ripe blueberries
1 Tablespoon granulated sugar
1 tsp fresh lemon juice

1 1/2 cups confectioner's sugar
2 sticks unsalted butter, softened
1 teaspoon Vanilla flavoring
1 egg yolk (room temp)

To start, you will need to make a blueberry syrup. To do this just place your blueberries, granulated sugar and lemon juice into a saucepan over medium to medium low heat. Cook for approximately 5 minutes, stirring occasionally. Your berries will open up and give out tons of yummy juice. You want to cook this down just a little bit and then pass the mixture through a fine mesh sieve, catching all the yummy blueberry goodness. Set this in the refrigerator to chill. This makes about 5-6 tablespoons of blueberry syrup.

In a separate bowl, cream together your butter, vanilla and egg yolk. Slowly add confectioners sugar until incorporated. Remove your blueberry syrup and add 3 or more Tablespoons (depending on taste--I used all of mine, yum!). Mix on high for about 30 seconds until incorporated, the frosting should be light and fluffy. Spread onto your favorite cake, cupcakes or cookies (cooled, of course).

I kept my cake in the refrigerator until it was gone, it keeps the frosting from getting all melty. Take it out about 30 minutes before you plan to serve.