Buttercream Frosting

Frequently, I am asked about my buttercream frosting, as if there is some big secret! Well, let me assure you, I use everyday ingredients and the instructions are quite simple.

Years ago, I was experimenting with several different frosting recipes that just weren’t yielding the results I was hoping for. Overwhelming powdered sugar taste, flavorless from shortening (it’s BUTTERcream!), or much too runny. I was frustrated!

What I really wanted was a smooth, buttery frosting with a lovely hint of vanilla. I got out my Kitchen Aid and started with a pound of butter, two pounds of powdered sugar, enough cream to ensure the powdered sugar didn’t fly everywhere, and a splash of vanilla. I also wanted to give it a good whip. My mom always used milk in her frosting, but a former boss had mentioned that she used cream, so my reasoning was if I was using cream, and whipping it A LOT, it may come out a little whipped-creamish?  I figured I would mess with it, add more of this, less of that. But I didn’t have to. It was perfect!

This is now my go-to recipe for frosting cakes, decorating cookies, and more often than not, piping directly into my sweet children’s mouths!

Buttercream Frosting

My biggest recommendations for successfully making this frosting are to have a Kitchen Aid or other really heavy duty mixer and also to use powdered sugar made from pure cane (such as C&H), as brands containing beet sugar can create an off-odor in your final product.

*At times I need or prefer a frosting that is slightly less sweet. I’ve found that reducing the powdered sugar by half a pound is just right. If you do this, also reduce the heavy cream by one tablespoon.

Pipe, Spread, Fill, Enjoy!

Sugar Coated Buttercream Frosting


1 lb butter (2 cups), softened

2 lbs powdered sugar (C&H recommended)

4 tablespoons heavy cream

1/2-1 tablespoon vanilla


Place butter in the bowl of a mixer with a whisk attachment. Beat gently until creamy.

Add one third of the powdered sugar and 1 1/3 tablespoons of the heavy cream. Mix on low until combined and increase speed to high. Whip for 3 minutes.

Adding in thirds, repeat with the remaining powdered sugar and heavy cream.

Add 1/2 to 1 tablespoon vanilla to suit your taste.

*If adjusting the recipe to the less sweet version, reduce powdered sugar to 1 1/2 lbs and heavy cream to 3 tablespoons.


Ramen Noodles: Pimped

9 March, 2013

Ramen Noodles: Pimped

Who doesn’t love a nice, warm bowl of noodles? Apparently not me, since, for the past couple of weeks, I have been eating them for lunch daily. There was something missing to my standard bowl of Ramen noodles. Something major. I couldn’t stop thinking about a recipe from Martha Stewart for upgrading your Ramen noodles. I liked it, but it was way too salty and I thought I could do better, so of course…I did!

Now it’s all I want for lunch and it may be all you will want for lunch after you try it. Feel free to mess with the proportions. I do recommend that you use crunchy peanut butter so you get the peanut bits in the final product. Enjoy!

Ramen Noodles: Pimped


1 package Ramen noodles, Oriental style

1/4 cup crunchy peanut butter

1/2 tablespoon soy sauce

1 teaspoon Sriracha chili sauce

1/4 lime

green onion


Prepare Ramen noodles per the instructions on the package.

Add the flavor packet and let it sit for two minutes.

Drain off all but approximately a 1/2 cup of the liquid off of the noodles.

Add in the peanut butter, soy sauce and chili sauce. If the mixture seems too thick, add a little more water.

Sprinkle some green onions on top and give a good squeeze of lime. If you like it extra-hot, add a couple more squirts of Sriracha!

Adapted from a Martha Stewart recipe