We interrupt the Pad Thai experimentation for a brief foray into the land of desserts.
Yes, the Pad Thai experiment has reached it’s inevitable (and successful) conclusion.
No, I haven’t gotten around to writing it up. I will soon however. One good thing about this blog – it may be boring, but at least it’s sporadic!
Seriously, it’s all written up, but apparently I forgot to actually post it. Now it’s been so long since I wrote it up, I have to go through it to make sure I actually finished it and it doesn’t have any (glaring, insurmountable) errors in it. It’ll be up soon. Ish.
In the meantime, here’s my favorite (to date) recipe for frosting. This is the original “traditional” frosting for a Red Velvet cake, but it’s suited to many other cakes (of course) as well.
No, I’m not kidding. Cream Cheese frosting came along later. RVC originally was topped with a cooked buttercream frosting like this, and that’s the one I prefer. YMMV.
Easy Buttercream Frosting
This is a quick cooked buttercream frosting with a rich taste. Don’t be fooled – tasting it right out of the bowl, it invariably seems overwhelmingly rich and buttery (even if you used Parkay instead of actual butter), but it’ll be fine – and better than fine – when it’s actually on the cake
I usually make this using Parkay margarine. It makes a very rich, very light, very fluffy frosting. The flavor is very like a rich French vanilla ice cream.
If it is too rich, try using either butter flavored Crisco or half butter/margarine and half plain shortening. Doing this will change the texture and you may need to experiment; I prefer just to stick with straight butter or margarine.
You will need
- Small saucepan
- Mixing bowl
- Electric mixer OR a whisk or rotary beater an’ a whole lotta elbow grease
- 2 T cornstarch or 1/4c AP Flour
- 1 c milk
- 1 c butter or margarine (2 sticks)
- 1 c sugar
- 2 tsp vanilla
- Whisk the cornstarch into the milk in a small saucepan.
- Over a low to medium heat, cook until it thickens, whisking continuously. It will set up pretty quickly.
- Let it cool COMPLETELY.
- When the cornstarch mixture is cool (it will be pretty well set and gelatinous, don’t worry that’s how it’s supposed to be), cream the butter and sugar until fluffy.
- Mix in the vanilla, then beat in the cooked cornstarch mixture a little at a time. Beat beat beat until it has the consistency of whipped cream. I beat it for 10 to 15 minutes with the whip in my KA mixer. I think it would be hard to overbeat it.