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Let’s discuss buttercream, yes?
It is pretty much a food group in my life. So, so good. And, lucky for us, its pretty simple! The hardest part for me is understanding what consistency I want when I’m piping versus spreading it for frosting. Luckily, it is easy to correct your mistakes. This basic butter cream only has four ingredients: butter, powdered sugar, heavy cream, and vanilla.
Today I’m going to give you my recipe for my favorite piping buttercream. I use a whisk attachment on my stand mixer to get a lot of air into the finished product. This gives your buttercream legs to stand on and makes it stiffer, which gives a pretty, more professional look. When you are making a buttercream to pipe, you want to whip it until the texture is thick, and difficult to spread with a knife. One problem I had when I started making buttercreams for piping is that I would make them too thin, I think it is because I thought the texture should be that of the frosting that comes out of a can. You want it thicker than that!
Now, if you want to adapt this recipe so it is thinner and more spreadable (that’s kind of a gross word, sorry. ), you should add more heavy cream. If you find you’ve made yourself a buttercream that is too thin, you add powdered sugar. Easy peasy!!
Leave me a comment and let me know what you think. Would you like to see a tutorial for piping buttercream?
1/2 cup (1 stick) butter, room temperature
3 cups powdered sugar (may need to adjust up depending on your desired consistency)
3 tablespoons heavy cream (may need to adjust up depending on your desired consistency)
Using the whisk attachment of your electric mixer, whip butter until very smooth, about 2-3 minutes. Add powdered sugar, heavy cream, and vanilla. Whip on high until you have reached your desired consistency, adding more powdered sugar or heavy cream as needed.
Pipe, spread, or eat with a spoon (this is a safe place, I won’t judge you!)
Caramel. Apple. Toffee. Cream Cheese. Marshmallow fluff. Put it all together and what do you get? DIP! DIP! DIP!
So, this is my first post in a football-food inspired series. You see, I got to thinking about how I don’t really love watching football (shhh… don’t tell the others), but I really love football food. And then I thought, what would make football food better? Desserts, duh! So, I made this crazy good, crazy easy dip. Then I brought it around to some friends in case they needed to have a sweet treats football food addiction too. They really liked it, and I think you will too! It’s super quick and easy, and is good for tailagtes an potlucks alike! My favorite part? The sweet/salty, creamy/crunchy combinations that you get from adding toffee bits.
Let me know what you think. Do you have any sweet football food inspired desserts you would like to see? (Think: dessert nachos, chocolate chili, boozy milksahkes!)Leave it in the comments, and I will do my best to make something just for you!
Caramel Apple Dip
1 cup apple pie filling
½ cup caramel sauce
½ cup marshmallow fluff
8 oz. cream cheese, room temperature
¾ cup toffee bits
In a food processer, puree apple pie filling until it begins to look ground. Add caramel sauce and puree until smooth. In a stand mixer with the whisk attachment, combine caramel apple mixture, marshmallow fluff and cream cheese. Beat until well combined and smooth. Fold in toffee bits. Serve with fruit, graham crackers (cinnamon grahms taste amazing with this dip!), or dippers of your choice.
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