Congratulations to all of you who said Amistad!
Anyways, I’ve been waiting to post the triumphs of the brown sugar italian buttercream for two days now because it was a surprise!
However, the boy is now safely on the plane and headed West so I can show pictures of my stunning victory.
I mean, come on, even I’m pretty proud of this. And even if I did graduate from culinary school….they turned out really darn good. And I don’t whip out the italian buttercream for just anyone either.
Come on, stare at it.
Drool on your keyboard.
You know you want to.
But wait, too much staring and you might gain five pounds. There are three hefty sticks of butter in this icing. Yeah, baby. Dexter and I talked though and we decided that we are okay with this. I mean, yeah, its fattening but this frosting is just really good. It’s not like we eat it all the time or dream about it every night. Or do we.
You know, I was going to bake him vegan cupcakes. I make some pretty good chocolate ones. There’s even a recipe for vegan chocolate cake in my book. See? No hating here.
But then it hit me. And I’m not saying guys don’t like vegan cupcakes because I’m sure they do and I love me a good vegan baked good anytime. But, give the man some real butter and eggs. Go big or go home.
And, dude, this frosting is REALLY good. I thought a lot how italian and french buttercreams have such a more complex flavor than regular buttercream. For those of you that don’t know, italian and french buttercreams rely on a meringue base. Basically, you make a sugar syrup, bring it up to 240 degrees (soft ball stage) and then stream it into meringue that is whipping in the KitchenAid. Then, you drop, piece by piece, enough butter to make Paula Deen even swoon.
Just when it looks like its about to break, it comes together like soft billowy buttercreamy clouds.
Yes, I contemplated the sheer awesomeness of this as I stood over my sink in my bathrobe yesterday afternoon, deep conditioning treatment in my hair, and licked the whisk attachment clean. Perhaps I shall do a video demo of how to make the best italian buttercream on earth one of these days. Sans deep conditioner.
My hair is like straw, by the way.
A big pile of sandy blond straw on my head.
Sometimes my brush gets stuck in it.
As for the cupcake recipe, I decided to give The Pioneer Woman’s a whirl. Although I didn’t eat a finished cupcake myself (at this point I cut myself off and pushed.the.frosting.away.), they seem really good. I guess I’ll know later when I deliver these bad boys.
Brown sugar buttercream is out of the Gourmet bible. If I could recommend ONE cookbook for your kitchen, this is it. I swear. Hands down, best cookbook I own. And I own a lot of cookbooks. Most of which are still in storage in my parent’s garage because I can’t afford to ship six more heavy book boxes out West. Sigh.