Very few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.
Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!
A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!
Buttercream frostings tend to be fussy about two things; time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!
- The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
- Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!
These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!
This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!
Is it me, or is the term “Veggie-Burger” hugely off-putting? The last thing I want to imagine is a burger made of veggies.. I don’t need a constant reminder that I’m imitating beef! And I definitely don’t want a soggy mess trying to mimic it! All I need is exceptional flavor in a powerhouse patty that just so happens to be healthy!
A vegan burger recipe so perfect, you’ll never think twice!
Spicy Jalapeños, red pepper, and loads of cilantro give this traditionally bland recipe a Mexican-style facelift. Although, the real secret is the sweet potato! This creamy, beta-carotine rich addition helps to hold together a food notorious for falling apart. Even better, we were able to bake the patties (rather than deep-frying!) without sacrificing flavor or texture!
This vegan burger recipe was absolutely perfect with these Easy Hamburger Buns! I would also like to thank my amazing partner-in-crime, Cameron, for all of his help with this recipe. Let us know what you think in the comments below!
The real key to delicious homemade meals is the presentation of the food in its entirety. You could make the most delicious burger patty, put it on store-bought bread and ruin half of the impressiveness right off the bat. Fortunately for you these hamburger buns are crazy easy to make! (Even easier with a Kitchenaid!)
Easy hamburger buns for the
Whether it’s a veggie-burger, beef patty, or even a mushroom-beet-kale-creation, this bun will be sure to please! Soft, buttery, and crispy in all the right places, the bread was almost as popular as the patty we paired it with!
Easiest Hamburger Buns Ever!
Delivering baked, buttery deliciousness and being adapted from traditional hamburger bun recipes, you’d never believe these are milk and egg free!
- 1 Tbsp dry yeast
- 1/2 cup warm water (not hot!)
- 1 flax egg
- 1/2 cup soy milk
- 2 Tbsp oil
- 2 Tbsp sugar
- 1 tsp salt
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp butter
- Mix the yeast with the warm water until dissolved
- Make the flax egg and let stand for a couple of minutes to set. (Some recommend setting in fridge for 15 minutes, but I skipped this step without any noticeable difference)
- Whisk together milk, flax egg, oil, sugar, and salt.
- Incorporate egg mixture with yeast water until well combined
- Add all of the flour, one cup at a time, until a forms a shaggy dough
- Knead with dough hook on low speed for 10 minutes (or by hand against lightly floured counter)
- Finished dough should look smooth, be slightly tacky, and bounce back when poked
- Cover dough and let it rise in a warm spot until it has doubled in size, about an hour
- Dust your counter space with flour (if not done already) and split into 8 chunks of dough, shaping each into a tight ball
- Transfer dough to a baking sheet and let rise again until they look nice and puffy, roughly 30-40 minutes
- Preheat oven to 375°
- Melt butter and brush tops of dough balls, this will help with browning (keeping the insides soft)
- Bake until golden-brown, about 15-18 minutes
- Let them cool before slicing
Let me know what you guys think in the comments below!
Amplifying the problem was a dwindling feeling of satisfaction when I did cook or bake. I had been following the same, basic recipes for so long that I grew uninterested.. I fit nicely in my box and was fearful to venture outside. Especially with something I held so dearly!
I knew that I needed to change. Why not be adventurous with my cooking? What could I lose!? (Other than 5 cups of flour..) Chronicling my experiments along the way could very well be the final push I need to fall back in love with the art of cooking.
Presenting the only Chocolate Cupcake Recipe you will ever need!!
Moist, fluffy, light, and… most importantly, chocolately deliciousness. I’m talkin’ Chocoholics Anonymous here. This is on account of adding a bit more Chocolate Extract in place of Vanilla and it delivers big time.
*(Don’t stress if you don’t have chocolate extract! Vanilla will work fine, but the all-natural, real stuff is well worth the effort to find)
I also replaced half of the all-purpose flour with pastry flour, which definitely adds a lighter texture to the cupcake. In further efforts to play with the recipe, I sifted the flour using a small mesh strainer. You could see the difference it made with the dry ingredients! Perfectly blended and light, it incorporated effortlessly with the wet, resulting in an even softer final product.
Lastly, you may notice the faint tint of pink on the tip of the frosted cupcakes.. I tried dying the frosting with strawberry purée, with semi-successful results. Next time I would completely replace the milk with the preserves, as it was too runny with both.
(Variation not noted in recipe)