Wedding season is in full swing and I have already
attended 4 weddings this season, with one more in the fall. As I am planning
a wedding of my own, it is fun to attend other weddings and celebrate with my
good friends on their special days (not to mention it makes me even more
excited for my own wedding next August). I have had the privilege of also
making desserts for a couple of my friend’s weddings. Today I am sharing with
you the treats I have made most recently.
I made cookies, cake pops, and a few different kinds
of cupcakes for my friend’s rustic orchard wedding. If you are
interested in making your own cake pops (my personal favorite treat) check out
my tutorial here.
In my opinion, the frosting is the best and most
important part of a cupcake so I wanted to share my vanilla buttercream and
cream cheese buttercream recipes with you today. Because butter is a main
ingredient, frosted cupcakes must be kept refrigerateded. Each recipe frosts about 12 cupcakes generously.
Vanilla Buttercream
¾ cup (1 and a half sticks)
unsalted butter
1 ½ tbsp. milk
4 cups powdered sugar
1 ½ tsp. vanilla
Cream Cheese Buttercream
8 oz. cream cheese
½ cup butter
3- 3 ½ cups powdered sugar
1 tsp. vanilla
*A tip for lighter fluffier
frosting is to whip the frosting on high for about 30 seconds after to add each
cup of powdered sugar
Part 2 (what I wore) is coming tomorrow! Stay tuned!
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