The same day I made this cake, my grandpa had also returned home after three months in the hospital, so the decorating was a little rushed, and I ended up getting the colors of the diamonds out of order. (The diamonds are usually red-blue-yellow-green and say "IHCC" inside of them.) I'm told this did not affect the taste.
I had a doctor's appointment on the morning of the tenth after which I went grocery shopping. When I finally had a chance to go by the shop at 4 to get my slice of free cake, it was all gone. Oh well.
I used a basic vanilla buttercream frosting recipe that I found on the Food Network website; it was the first time I had used it and I was really impressed by the simplicity and deliciousness of it. I will definitely be using it again for cupcakes and the like. Just as a note, I did a double recipe, using one recipe as the white frosting and dividing the other half into fourths and coloring them.
Quick Vanilla Buttercream Frosting
Makes enough to ice 13x9 sheet
3 cups (or more) confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
If you want to color the frosting, add the food dye one drop at a time, stirring thoroughly between each drop. Be sure not to use too much dye, as this can lead to an unpleasant taste and colored tongue.
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