1/2 cup shortening
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup cocoa powder
4 cups confectioner’s sugar
in the bowl of a stand mixer fitted with a whisk attachment, beat together shortening and butter. add in vanilla extract and cocoa powder until incorporated. a cup at a time, add the confectioner’s sugar. once all the confectioner’s sugar has been mixed in, add milk a tablespoon at a time until buttercream is fluffy. use right away to frost cake or cupcakes. yum!
i know it has been a while since i’ve updated. these last few weeks have been really busy. between navigating unpleasant student issues, going through a selection process for a new student leader group for next academic year, and balancing me time, i haven’t had too much time to do anything noteworthy in the kitchen.
but, i did want to share the cake i made for one of my colleagues for her dad’s belated birthday dinner.
it was a 9” double layer vanilla cake with vanilla buttercream. he wanted something classic and simple. so, that’s exactly what i produced. her and her dad were such a fan of it, and i’m so happy he enjoyed it.
my next project? i got asked to make cupcakes for a valentine’s day themed fundraiser for a student group on campus. i’ll have a recipe for this cake and the cupcakes coming soon. i’ll definitely be making a batch of these red velvet cupcakes with cream cheese frosting, per their request.
i found this recipe a few years ago while flipping through my rachael ray magazine. i take this out for very special occassions: holidays, special company, and a particularly hard day when all seems to suck.