December 2017

Buttercream frosting recipe

Buttercream frosting recipe

Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!

Today we’re covering how to make homemade buttercream frosting. Actually, we’re covering just how EASY it is to make your own frosting right at home. You’ll want to ditch it after seeing just how easy it is to make your own if you’ve been buying store-bought frosting.

The best part? This recipe makes a great base for so many different flavor variations too! So, let’s get started.

You’ll start out with two sticks of unsalted butter softened to room temperature. I use unsalted butter in all of my recipes because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your recipe.

You’ll beat the butter with a mixer for about 1 minute, just until it’s nice and smooth.

Next, you’ll mix in your powdered sugar (also known as confectioners sugar or icing sugar). I typically only use about 3 cups of powdered sugar for a batch of this frosting. Some recipes call for quite a bit more powdered sugar, but I’ve found that 3 cups is all you really need. It’s best to sift the powdered sugar beforehand, but if I’m being honest I usually skip the extra step.

When you first start mixing the powdered sugar with the butter, mix it on low speed so you don’t end up throwing it all over the place. Once it starts to come together, you’ll mix in the heavy cream, vanilla extract, and a pinch of salt.

Heavy cream or heavy whipping cream really work best in this recipe. Keep in mind that the frosting won’t be nearly as creamy or hold it’s shape quite as well, though you can use milk. I usually just mix the frosting for another minute or so until everything is well combined.

Easy, right? You can change it up to make different flavors of frosting. That is the best thing about this recipe. I’ve included 4 different variations below, but keep in mind that you can do so much more with this recipe. A few easy ways to change it up is to add different extracts like almond, mint and lemon etc. and a little food coloring.

Here’s a few of my favorite cupcake recipes that you can use with this frosting:

Any of these cupcake recipes make an excellent base for this frosting. Once you have a good cupcake and buttercream recipe and the possibilities are really endless. This recipe also makes enough to generously frost a batch of 12-14 cupcakes. You can cut the recipe in half if you prefer less frosting. If I’m frosting a single layer cake, I cut this recipe in half as well.

*You can also find my full tutorial for how to prepare your piping frost and bag cupcakes here! *

Bread pudding recipe

Bread pudding recipe

Crisps & Pies
Last updated on: July 30, 2018

This bread pudding recipe is easy to make with just a few simple ingredients. This is one of our family’s favorite recipes and is perfect served with a big scoop of ice cream!

Do you have any family recipes that you absolutely love? This bread pudding recipe is one that has been in Josh’s family for years and comes from his Grandmother Linda. Josh loves this recipe so much that his grandma used to bake it for him instead of a cake for special occasions. And honestly, I would choose this recipe over a cake any day too.

Speaking of Josh’s grandma, I really feel like I could write a million blog posts about how wonderful she was. She was such a kind person and had the best sense of humor. It was literally impossible to not crack a smile when you were around her.

My favorite memory of her was the time she got up on the dance floor at our wedding and danced like no one was watching. Although she’s no longer with us, one thing that we will always have is the memories and her amazing bread pudding recipe.

I mean, you know a recipe is good when it comes from grandma. Right?

To start this recipe you’ll need some bread, hence the name bread pudding. I like to use a loaf of challah bread when it comes to making this recipe. I think Josh’s grandma used slices of toasted white bread when she would make it. But, I really love challah bread in this recipe so that’s what I always use.

You do want to use day-old bread or bread that’s dry and doesn’t have much moisture in it. If your bread is still fresh or not dried out you can cube it into smaller pieces, place them on a baking sheet, pop it in the oven, and bake it for about 8-10 minutes. You don’t want to completely toast the bread, just dry it out.

Then you’ll whisk together some eggs, sugar and milk vanilla extract, and spices. You’ll be using 5 whole eggs and 4 cups of milk, which may seem like a lot. Trust me, the first time I made this recipe I sat there wondering if it was too much. So don’t worry, as it bakes the bread will absorb the liquid.

As for the spices, there’s just a little bit of ground cinnamon and nutmeg mixed in. Whatever you do don’t leave them out! I feel like the spices, especially the nutmeg, really make this bread pudding.

Once you mix up the wet ingredients, you’ll pour it over the bread in your pan. So the bread can absorb some of the liquid before it goes into the oven, then you want to let it sit for about 15 minutes. What I like to do is prep the bread pudding, then once I’m done I preheat the oven. I just let it sit and soak up the mixture while the oven preheats, which is usually right at about 15 minutes. Easy, peasy. Once you remove it from the oven so that it’s easy to handle

You do want to let it cool for just a little bit. I really love this bread pudding served with a huge scoop of ice cream and some caramel sauce. But honestly, it’s delicious just by itself.