It’s just sugar, don’t let it beat you up! Ma asked me a few months ago what my goal was with Big Red Kitchen. Ultimately, I would like to help other parents in the kitchen, whether it be getting dinner on the table or creating fun desserts. So with these videos, I hope to debunk some of the mystery behind achieving professional looking cupcakes. With the simple tool, the 1M decorator tip, I have been able to replicate cupcakes I see in the fanciest of bakeries. If you have been intimidated by trying your hand at cake decorating, give the techniques I teach in these videos a try. Remember, nothing is easy, ease is even an effort, but with the right tools the job can be simplified.
1 pound powdered sugar
1 stick butter, room temperature
2-3 T. milk
1 tsp vanilla
In a large bowl using your stand mixer or hand mixer, beat all ingredients together until smooth and spreadable. Do not make it too soft or your frosting will not hold its shape when you pipe it onto your cupcakes.
1. Always make extra buttercream, at least 3 batches. Why? With using the 1M tip, more frosting is required and extra frosting freezes beautifully, saving you time with the next batch of cupcakes.
2. If you are still a bit intimidated, try practicing your pastry swirls on waxed paper first, the frosting can be easily scraped back into the bowl and reused. I used to watch my Ma practice over and over again on waxed paper until she got the technique down perfectly. Its just sugar, don’t let it beat you up!
3. It may be time to finally purchase a kitchen scale. It is best to weigh ingredients when baking.
Yesterday: The Pastry Swirl.
For more videos, visit my youtube Big Red Kitchen Channel