Premium Butter

Not sure I'll be able up go back to regular butter.  I've had a half pound of Plugra butter sitting in my fridge for months. What better occassion to use it than birthday cupcakes? Dangerous.  

Just the butter and the sugar whipped together was amazing, add white chocolate and it's over the top.  I might have picked up a couple pounds or so…when I noticed the same brand on sale. 

Buttercream Frosting

Makes about 2 ½ cups

1 cup unsalted butter, softened (premium – European style butter please!)

2 1/2 cups powdered sugar

1/8 teaspoon pulverized salt

1/4 cup heavy whipping cream

1 teaspoon vanilla bean paste

1.     Sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.

2.     Measure the whipping cream into a cup, and stir in the vanilla bean paste.

3.     With the mixer running on low speed, gradually pour the cream mixture the bowl.  Makes sure to scrape the vanilla bean seeds into the mixer.

4.     Makes about 2 ½ cups of frosting.

This makes a medium consistency frosting (very spreadable and creamy).

▪       For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about one extra cup).

▪       For a thinner consistency: reduce sugar by about ½ cup.

Notes: 

• Use regular butter if you have to but the European style butter just tastes so much better. 
• Make pulverized salt by grinding sea salt in a spice grinder, blender or food processor. Or buy popcorn or pickling salt.