Friday, February 5, 2010

Delicious Red Wine Buttercream Frosting!

Pardon the silly photo, but they always disappear before I get a chance to take a picture of them! I wanted to post a link to the website I got the recipe from, because this is the most amazing frosting ever. Very Small Anna is an awesome food blog written by a pastry student in NY (presumably named Anna and being very small) who makes some awesome baked tasties. Poking around on her blog gives me all kinds of food fantasy ideas. Toasted Marshmallow Frosting, anyone?

This frosting just cries out for chocolately cake! The cupcake recipe I used is my standard chocolate cake recipe, but it's a bit to dry for these. They work better as mini-cupcakes, but I think a fudgier chocolate cake, or one with espresso in it, would be even more exciting. And they definitely want dark chocolate shavings on top!

A few notes on the making of buttercream, as this is the first I've made (twice). Buy yourself a candy thermometer, first of all. But mostly, pay attention to the recipe! The temperatures of the ingredients are super important. I tried to rush it the second time and wound up with a melty butter spread; luckily upon chilling it a bit I was able to whip it back up again. Sadly, the chilling separated the wine a bit, but no real harm done. I also recommend adding a bit more wine and mulling spices to your sauce pot and letting it simmer down a bit longer to the same, syrupy amount. This frosting borders on being too buttery, and the extra spiced wine really takes it to a happy place.

P.S.I'm going to use some of her recipes for the new ICE CREAM MAKER Chrysteena got me. WHOO!!!

1 comment:

  1. The cupcakes are adorable! So glad you liked the frosting. Can you believe that was the first time I ever made a real buttercream? Myself and my baking companion for the evening had only ever separated eggs on our DS's playing Cooking Mama! :\