I’m pretty sure this post has more exclamation points in the title than the post from this past Saturday when I finished my 10K!
This accomplishment deserved the exclamation points! It was a much much bigger success than my race…
…I MADE MY BERRY FROSTING!!!
After my last frosting mishap, I was ready to give up. I have the absolute worst time with frosting. I can never get the consistency right and it’s always watery or it’s always separating and melting off of my cupcakes. It’s my weakness. I just can’t get it.
However…last night…turned out to be one night in a million!
The butter. The sugar. The berries. They were all on my side last night.
Very Berry Buttercream Frosting
1 cup butter, softened at room temperature
3-1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
3 tablespoons berry mixture, pureed (I used raspberries and blueberries)
In large bowl, beat butter with an electric mixture until light and fluffy, about 2 minutes. Gradually add in sugar and mix until blended. Start with about 2-1/2 cups of sugar and continue adding 1/2 cup at a time until frosting is light and slightly stiff.
In a separate bowl, add berries and mash with a fork. You can use a food processor if you are using larger berries like strawberries, but I find it easier to just mash smaller berries with a fork until broken into small pieces. Add 3 tablespoons of berry mixture into frosting and fold in until blended.
Spread or pipe onto top of cake or cupcakes.
Yield: 24 cupcakes or one 9×13 cake
Maybe frosting and I will start to get along.
I’m not going to hold my breath.