I am not a health nut or anything (and kudos to folks that are) but I do pick and choose what I want my children to eat, “protecting” them where I can.
The “big offenders” I stay away from are high fructose corn syrup, artificial sweeteners and most especially partially hydrogenated oils.
Whenever I can, those I don’t give to the kids.
I am always making kids treats in one form or another and am often asked for cupcakes, mini cupcakes for parties or school. I (or the kids and I) decorate each one differently and the kids go crazy (it’s the simple pleasures in life for them)!
The frosting that the masses seem to enjoy the most is the Butter Cream, as a matter of fact if any kids are around I have an overload of helpers when they know I am making this – can you guess why?? LOL
This is of course a more expensive frosting then just picking up a can or two but to me it’s worth it and I feel so much better about serving it to kids.
Butter Cream Frosting
adapted from Good Housekeeping years ago
2 pounds of powdered sugar
1 stick plus 1 TBS butter, very soft
1/2 cup half and half or light cream
3 tsp vanilla
Combine the above in your mixing bowl and beat at medium speed, scraping down the bowl a few times, until you have a smooth and creamy frosting.
Adjust it to your liking – if you want it to be more buttery and in another TBS or two of butter, if you want it sweeter and in some more powdered sugar, if you want it creamier, add in more cream and if you want some colors…just separate it into smaller batches and color away.
You can store Butter Cream Frosting in the fridge for a week covered tightly, just bring to room temperature prior to piping onto the cupcakes etc.