Vanilla Buttercream Frosting

I was ignorant.

Remember when I told you I didn’t find any difference between cakes or cupcakes?  Well, I jumped to conclusions too fast.  I didn’t sample enough cupcakes to know the value of this tiny treat.  The answer came from my buddy Bianca.

“…I think the cupcake gets a couple extra points for … having a better frosting-cake ratio.”

Talk about spot on.

And if you were to ask me 10 years ago, I would have not cared about frosting.  Shocking.  I hadn’t  sampled enough buttercreams to know the value of frosting.

I fixed that.

The best vanilla buttercream I have ever eaten.  Not overly sweet and balances well with the cake.  The vanilla and butter flavors work together perfectly to give you a delicious buttercream that also lends itself to easy frosting and piping.  I already have plans on using this for pending birthday cakes and of course, more cupcakes of every flavor.

Oh, and I’m keen on sprinkles too!

Vanilla Buttercream

Ingredients:

• 1 cup of butter, softened
• 4 cups of confectioners (powdered) sugar, sifted
• 1/4 tsp salt
• 2 tsp vanilla extract
• 6 tbsp heavy cream

Directions:

1. Cream butter until pale and fluffy.
2. Add powdered sugar to the creamed butter until incorporated.
3. After the sugar and butter have nicely come together, add the salt, vanilla and cream.
4. Beat at high-speed until the mixture becomes light and resembles frosting.

One Olie’s Mistake is Another Day’s Cake

I once made The Perfect Party Cake.

What didn’t go into that story was that while making the butter cream, I made a boo boo.  Instead of following the recipe, I accidentally and prematurely combined 1 cup sugar, 3 sticks of butter, and 1/4 cup of lemon juice.  After mixing these ingredients, I read the recipe again and realized my blunder.

Despite my error, I was not willing to part with the butter/sugar/lemon mixture.  I was determined to find something that I could make with those ingredients.  And, due to the recent move, work and other cooking endeavors that came in between, my determination for my butter/sugar/lemon mixture was pushed to the back burner.

Until last week.  Last week I discovered that not only could I use my forgotten mixture, but could also use up some cornmeal that I have had on hand.  The bright lemon flavor combined with the nutty texture of cornmeal really makes this cake the wonder that it is.

The batter will be somewhat thick.

Oh and did I mention that it comes with a glaze that melts into the cake?

This would pair well with coffee (as Binks has told me) and (from my experience) blueberries!

My Saturday morning was that much sweeter and brighter with this delicious lemon cake.

Lemon Cornmeal Cake

Adapted from here

Ingredients

• 2 sticks butter, room temperature
• 1 cup sugar
• 1/4 cup lemon juice (usually juice from 2 large lemons)
• zest from 1 lemon
• 4 large eggs
• 1 cup buttermilk
• 2  1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions

1. Preheat oven to 325°F.
2. Butter and flour two 8 inch cake pans.  (You can also use a bundt or tube pan).I was giving one half away so the two cake pans were perfect.
3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.  Set aside.
4. In a large bowl, beat the butter, sugar, lemon juice on medium speed until light and fluffy.
5. Add the eggs and beat in one at a time until each egg is fully incorporated into the wet mixture.
6. Change the speed of the mixer to low.
7. Add in the flour/cornmeal mix to the wet ingredients slowly.  Do not over mix.
8. Divide the batter into the cake pans.
9. Bake for 60 minutes, until it passes the toothpick test (toothpick comes out clean).
10. Allow cakes to rest for about 5 minutes before inverting onto a cooling rack – be careful because the cake will be moist and tender.

Lemon Glaze

Ingredients:

• 1 cup sugar
• 2/3 cup lemon juice

Directions:

1. Mix sugar and lemon juice together.
2. Pour over cakes after cake has been resting for 5 minutes on a cooling rack.  (Please be careful as the cake will be quite moist)
3. Cool completely before serving.

 

The Milk Ladies.

I hated milk as a kid.  It could be that my mom forced me to drink it every morning before school.  I plead with her to stop because it made my breath stink.  She thought I was an idiot, and ignored my desperate cries.  She did the same thing with cod liver oil.  I should have called CPS.

Now, that my mom doesn’t force me to drink milk, my MIL has entered the picture.  She is determined to find me the best milk substance(s).  I think she is trying to butter me up (haha, pun) for keeping milk around for future progeny.

No, I’m not pregnant.

And butter me up she did.

Meet my refrigerator’s new contents:

Lucky Layla Farms is a locally operated dairy store, which offers rBGH free milk products and more.  Please note that I have never been to the farm, and that Lucky Layla Farms has no idea who I am.  My review is my own.

MILK:  DIVINE!  One sip brought me back to my childhood in India when we drank milk produced from our very own family cow.  Yep, we had a cow.  She was adorable.  I really doubt it’s the best for anyone watching their calories as it tastes like drinking beautiful cream!  If you’re not into that, excuse me while I have my moment.

I know that there is a debate about consuming raw v. pasteurized milk.  I have read several studies, theories and opinions prior to drinking this, and have based my consumption on my research, my opinion and what’s best for me. I encourage you to make your own decision.

YOGURT:  DELICIOUS!  Everything about the yogurt tastes natural!  It’s not overly sweet and you can really taste the fruit in the drink.  I was tempted to throw this into a smoothie for breakfast but I would enjoy this more alone.  No need for adulteration.

BUTTER:  You know I saved this for last on purpose, right?  There are no words.  It’s everything that the sticks of butter should be, but isn’t!  It’s the butter that you find yourself dreaming of when you have a slice of bread.  I can promise you that I will never use this in cooking as I want to savor each bite.

Looks like I need to bake some bread.

Have you tried raw milk?  Do you like milk?  Do you drink milk on a regular basis?  Did your mom force you to drink milk every morning?  Cod liver oil?  🙂