Saturday, August 25, 2012

Buttercream Roses With Video Tutorial

I really want to tell you that I made this cake, but... I'm really bad at lying.

My sister Nemo made it. But I did make up the recipe for the frosting. And I took photos of it. And I made a video of her making it. And I taught myself how to chirp like a cricket today. SO BEAT THAT.

Question: is the fact that I spent hours chirping on sand dunes today a sign of that I have too much time on my hands or is it merely a sign of pure awesomeness? I'm inclined to think the latter. I am on vacation after all.

Cricket video coming soon. Maybe. For now, this video will have to suffice.
Below is the buttercream recipe. It's the same one I used for the wedding cake. And Nemo wants me to tell you that if the buttercream gets too soft to work with, throw it in the fridge for a while and then beat it up a little again. Or, even better, freeze all of the roses on parchment paper and then easily place them on the cake. Enjoy.
Easy Buttercream

1/2 cup milk
1 teaspoon vanilla extract
4 cups (1 pound, I think) powdered sugar
1 lb. cold butter

Beat together the milk, vanilla, and powdered sugar (add only a little powdered sugar at a time to avoid making a huge mess). Cut the cold butter into small cubes and add a handful at a time. Beat for about 10 minutes until fluffy and smooth. Add more powdered sugar if you would like it a little stiffer. 

Follow on Facebook, Twitter, and Pinterest if you wish.