February 26, 2010, Newsletter Issue #7: Perfectly simple buttercream without the grit!
Tip of the Week
When making frosting for your next layer cake, beat together the confectioners sugar and butter with a pinch of salt, then beat HOT whipping cream or half and half into the mixture.
Just pour half a cup or so of cream into a microwave-safe bowl, and zap it until it scalds (just bubbles up--keep an eye on it!).
Then gradually add the hot cream to your sugar/butter mixture until it's of spreading/piping consistancy and add vanilla or other extract.
The hot cream helps dissolve the sugar crystals, and because of the increased fat content, your frosting won't separate.
Sure, it's more fattening, but who ever dug into a perfect birthday cake in order to lose weight?!
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