I'm researching and experimenting with different buttercream recipes for frosting cupcakes. I've looked at popular bloggers, big names like Martha Stewart, the back of the Domino package, etc and I'm see huge discrepancies in the amount of vanilla extract and butter being used. I'm seeing some call for 1 stick of butter and some for 2. Some recipes calling for 1 t. vanilla and some for 1 T!
What gives? I want to be classic but not too sweet or gritty. I prefer a hint of almond extract too. Do some recipes lend themselves to less air bubbles or is this just due to beating too long? Air bubbles have been a issue for sometimes.
It's not really a discrepancy between the recipes. I use 1T because I love the stronger flavor of vanilla. As far as air bubbles, I beat my butter cream for 10 minutes and have never had a problem with bubbles.
I guess I meant varience. Personal taste aside is there a recipe considered "classic" or "old fashioned"?
What would typically cause pock marks?
pock marks are caused by incorporating too much air -- stirring your icing after mixing it will help -- after applying to the cake running the spatula a different direction will nearly eliminate them -- but mixing your icing forever on low speed helps -- also filling the mixer bowl over the shoulders of the beater will nearly preclude any pock marks at all
and you are right about the variances in recipes -- i use 2# powd sugar 2 sticks butter (1/2 pound) and 1/2 cup liquid or less but i squirt in a good amount of vanilla -- couple tablespoons -- becomes aromatherapy at the receptions :)
Nice to feel validated in making my own flavor mixes like that recipe suggests.
Shortening scares me though!