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Perfect Buttercream

Perfect Buttercream
You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment).

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Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This only has happened a handful of times and when I find or create a delicious recipe that I am so passionate about, I can hardly wait to share it with all of you. Chocolate Wafers People, I am so excited about this recipe, it’s pretty much all I can talk about this week. I mentioned it to a broker who showed us another dud of an apartment (more about that if/when we make it out alive). I mentioned it to a friend who doesn’t eat sweets (and we’re still friends! Really, it’s more for everyone else.). And I tried to explain it to another friend who has probably never baked in her life, who politely nodded, smiled and scooted out of the room.

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