There's nothing better than a cookie or cupcake slathered up with butter cream frosting and covered with sprinkles. Sweets can be personalized for any occasion under the sun. I keep a gallon sized bag full of all colors and shapes in the top of my pantry, and pull them out on the regular!
I will admit that I have purchased frosting in a can on at least 2 occasions, but with a recipe as simple as the one I use, it isn't hard to whip up a batch of homemade butter cream. Here's my favorite:
3 cups powdered sugar
1/3 cup softened butter or stick margarine
1 1/2 teaspoons vanilla OR almond (my favorite) extract
1 to 2 Tablespoons milk, more as needed
Beat together sugar and softened butter on low. mix extract and milk and beat until whipped and fluffy. Color if desired. You can even substitute cream cheese for the butter or 1/2 and 1/2 for a great frosting for red velvet!
See, wasn't that easy? Your kids will thank you for it, I promise!
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