Here is the recipe for the Neoclassic Buttercream. It's so smooth and easy to frost and is wonderfully delicious. I altered it a bit and omitted one stick of butter. My children find the frostings from the cookbook not sweet enough, and so, I tried to accomodate their tastes with this one tweak. I added a splash of vanilla and a pinch of salt and also left out the liqueur. I sampled a bit of it with amaretto, and I loved it. I hope to have a grown-up affair where I can use the amaretto! The texture of this frosting is so unlike the grocery store variety - silky smooth with no Crisco aftertaste lingering on your tongue. If you've got the time to try it, please do! I used Davidson's pasteurized eggs so that salmonella wasn't an issue.
Decorating the cupcakes was so much fun! I bought a new box of parchment triangles. I folded up a bag and used my new 1M decorating tip. It made beautiful swirls! I just can't get enough cake decorating - I need some more birthdays to celebrate!!
Let me know if you decide to try the frosting!
Real buttercream = no gritty texture either!!!
ReplyDeleteDon't you just love the 1M tip? It's one of my favorites for sure. I love the way your cupcakes turned out - anything with sprinkles is okay by me!
Did you frost these with the NeoClassic? Mine always ends up a little more pale yellow in color. Anyway, you can add more sugar to sweeten it a bit, no problem.
Hi, Patricia!
ReplyDeleteYes, I frosted them with the Neoclassic. It was definitely pale yellow - that is why Benjamin thought they tasted lemon-y! ;) Do you add granulated sugar straight to the frosting or do you increase the amount of the sugar syrup to sweeten it?
These are soooo cute! I really want The Cake Bible, I love her recipes.
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