I've had the hardest time finding the perfect buttercream...until now!
I think I just found my go to frosting for cupcakes. I never tried a cooked frosting before, I initially thought it was too much work. But after making another batch of powdered sugar frosting that I decided to throw away... again, I figured it was time for a change and go outside my comfort zone.
I have to say I'm really happy I did, the cooked buttercream frosting came out smooth and creamy like whipped cream and it had a great pipping consistency. Plus it wasn't overly sugary like you can get with powdered sugar frostings. I will diffidently be using this recipe as my go to and can't wait to try more flavors.
Gingerbread Cupcakes with Eggnog Buttercream
Recipe from Taste of Home
Ingredients
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1/2 cup water
1/2 cup molasses
1 1/3 cup flour
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Eggnog ButtercreamAdapted from Can you stay for dinner?
Ingredients
1 cup eggnog
5 tablespoons flour
1 teaspoon vanilla extract
1 cup butter at room temp
1 1/4 cup sugar (not powdered sugar)
Directions
-Preheat oven to 350 degrees and fill a cupcake tin with paper liners
- In a electric mixer cream together the butter and brown sugar until light and fluffy about 3 minutes.
- Beat in the egg and then the water and molasses
- In a separate bowl combine your dry ingredients flour, baking soda, powder and spices
- Add your dry mixture to the electric mixer with your wet mixture and beat on medium until combined about 2 minutes.
- Fill cupcakes liners 2/3 full and bake for 20-25 minutes. (mine took 22 minutes) or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely.
Buttercream Directions
- In a medium saucepan, whisk 1 cup of eggnog with 5 tablespoons flour. Heat over medium until the mixture starts to bubble, whisk constantly. Continue to stir until the mixture starts to thicken, it will soon thicken to the consistency of cake batter. After about 7 minutes of whisking remove the mixture from the heat and add your extract. Transfer the mixture to a heat proof bowl and let the mixture cool completely to room temperature. (I let it sit for about 30 minutes, stirring the mix every 10 minutes to release the heat)
- In your electric mixer cream together the butter and sugar on medium high for 3 minutes the mixture should be light and fluffy and white in color. You want the sugar to be completely incorporated in the butter.
- Make sure that your milk/flour mixture is completely cooled and add it to the butter and sugar. (you don't want the milk/flour mix to be warm or it could melt the butter). Beat all ingredients together for 1 minute on high speed, scrapping down the side of the bowl halfway, until smooth and blended. The frosting should be light and fluffy like whipped cream.
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