Who You Callin' Cupcake - Michelle Garcia [4]
NOTE: When using this buttercream right out of the fridge, you’ll need to microwave it for about 30 seconds at a time until it becomes soft again. Then you’ll need to re-whip it to be sure the consistency is right.
YIELD: 6 cups, or enough for about 12 cupcakes
KEEPS: In an airtight container for about three days at a cool room temperature, or for about a week in the fridge
AMERICAN BUTTERCREAM
The pastry geek inside of me does not want to call this recipe buttercream, but I’ve learned that it’s what most people think of when they ask for buttercream, so I gave in. I named it American Buttercream because when I worked in Europe, it was unheard of and just considered an American thing. We keep this recipe vegan because it stores better and longer, and vegan margarine has a good salt content. You can always equally substitute milk and butter for the vegan components, but you’ll have to use the buttercream right away and not store it, as it will sour.
1 cup shortening (I prefer palm)
½ cup vegan margarine
4 cups powdered sugar, sifted
¼ cup soymilk
2 tablespoons vanilla extract
HOW TO MAKE IT VANILLA
1 Combine the shortening and margarine in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy. 2 While the mixer is on low, slowly add the powdered sugar then the vanilla, and then the soymilk at the end. 3 Scrape down the sides of the bowl and put the mixer on high for about 10 minutes, the longer the better—your goal is to mix out any of the graininess from the powdered sugar.
HOW TO MAKE IT CHOCOLATE
1 Substitute ½ cup of extra-brute (no sugar added) cocoa powder for ½ cup powdered sugar. If the consistency gets too thick, add an extra touch of soymilk.
NOTE: This frosting can be colored and flavored with many different components. Each cupcake recipe calls for something different to be done to the buttercream to kind of break up that sugar high that you usually achieve with this type of frosting.
YIELD: 6 cups, or enough for about 12 cupcakes
KEEPS: About a week at room temperature, but does not store well in the fridge
CREAM CHEESE FROSTING
Cream cheese frosting is my favorite. It has the most personality, and it goes well with so many flavors. White chocolate (which I usually do not care for) and lemon zest make our version unique and a little extra special. This frosting does not color well—the colors break down the proteins and make it slimy—just keep this one natural, but use it in a fun and decorative way.
¼ cup white chocolate pieces
½ cup soft butter (leave it on your
counter overnight)
4 cups powdered sugar, sifted
1 cup cold cream cheese (right out
of the fridge)
2 tablespoons lemon zest
HOW TO MAKE IT
1 Melt the white chocolate pieces in the microwave for 10 second intervals on high power, stirring in between. 2 In a standing mixer, mix the butter with the powdered sugar on medium speed until both are light and soft and there are no lumps, about 8 minutes, then scrape down the sides of the bowl. 3 With the mixer on low, slowly add the cream cheese in chunks (I just pull it off the block by hand). 4 Once it’s all in there, scrape down the sides of the bowl, turn the mixer on high, and pour in the white chocolate and lemon zest; let the mixer run for about 8 more minutes. The frosting should be lump-free, airy, and white in color.
HOW TO MAKE IT VEGAN
1 Substitute Earth Balance or another vegan margarine for the butter and substitute Tofutti vegan cream cheese for the regular cream cheese. Take out the white chocolate and add I tablespoon vanilla. 2 Follow the directions for the non-vegan frosting. It’ll be a little looser than the regular frosting, but just as delicious.
NOTE: If you were to store this in the fridge for later use, to get the consistency back you’ll need to either mix it again in the standing mixer for 4 to 5 minutes on medium speed or microwave it for 15 seconds on high and then stir it.
YIELD: 6 cups, or enough for about 12 cupcakes
KEEPS: About a week in the fridge in an airtight container