Butter Cream Frosting
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
½ cup half and half or light cream
3 teaspoon 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.
Enjoy!!
Colleen
Kate says
I wholeheartedly agree! High fructose corn syrup, artificial sweetener and partially hydrogenated oils have all been eliminated from our diet.
Because of allergies and asthma we have also removed sulfites and artificial red dye.
One of the best results is making frosting from scratch and buttercream.... ooooh yum!
Even your pictures looks good enough to eat!
aimee says
This is one of the big reasons I make my kids' birthday cakes. For me, it is a matter of taste more than health. Those cakes from the grocery store are yuck. Who eats partially hydrogenated oil and thinks it's yummy? Why have the indulgence of cake if it doesn't taste (and look) amazing?? I cannot understand why so many people buy a store sheet cake for all celebrations. Maybe they don't realize making icing is as easy you've shown here.
Funny about the helpers with this recipe, same thing happens in my house!