Here at BFFF, we’re firm believers that life is too short to not eat cupcakes. Let’s face it, we can all use a super sweet pick-me-up every now and then! With so many different cake recipes to try and frosting combinations to taste, there’s always something new to try. Today, Carly & Amanda of The Creative Journal are here to share not just one, but five different buttercream frosting flavor recipes that are nothing short of amazing. Here’s what these ladies have to say:
“Need some inspiration for your next cake or batch of cupcakes? Classic buttercream is the perfect base for adding new flavors to whatever confection you are baking. Here are 5 buttercream frosting flavors that will turn plain vanilla or chocolate cupcakes into mini masterpieces and make you a bona fide Mini-Martha!”
VANILLA BUTTERCREAM BASE
(makes enough to frost 18-22 cupcakes)
— 1 cup vegetable shortening
— 1 teaspoon clear vanilla extract
— 1 teaspoon butter extract
— 4 cups of confectioners (icing) sugar
— 2 tablespoons of milk
1. Beat the shortening until light and fluffy.
2. Beat in vanilla and butter extracts.
3. Add confectioners sugar in gradually (1 cup at a time). You will need to scrape down the bowl.
4. Once all the sugar has been mixed in, gradually add milk, beating at medium speed until light and fluffy.
Now, this is where it gets a little more fun! Enter in the variations!
1. After completing step 4, add ¼ cup of raspberry jam and gently mix through.
2. To create a rich pink, add a small amount of pink gel coloring and mix until fully combined.
3. Decorate with a raspberry once piped.
1. After completing step 4, add 3-4 drops of Peppermint Oil/Essence to the icing mixture and beat on medium. Taste test to see if you have the level of flavor you like and add more if a stronger flavor is required.
2. Top with grated peppermint chocolate bar once piped.
1. After completing step 4, mix through 1/3 cup of runny salted caramel. (We used a store-bought version and heated it in the microwave for 10 seconds prior to mixing.)
2. Drizzle salted caramel over the icing once piped for an extra boost of flavor!
1. After completing step 4, combine 3.5oz melted milk chocolate into the buttercream.
2. Crush 3-4 oz of your favorite chocolate biscuit (we used Tim Tams, but Oreos would be delicious too!) and mix through. You can add as much or as little as you like – it depends on how much crunch you want in your icing!
3. Top with a mini version of your favorite biscuit!
1. After completing step 4, add 1/3 cup of finely crushed Crunchie (or your favorite choc-honeycomb bar) to the icing and gently combine throughout.
2. Top with more crushed honeycomb once piped.
And here they are all together – 5 flavors of buttercream!