We use Vanilla Butter Cream as a base for all of our flavored frostings. In each case add to about half a batch of butter cream:
Lemon or Orange Butter Cream
Butter cream can be flavored easily by adding citrus oils to the mixed Vanilla Butter Cream. Be cautious-add 1/4 to 1/2 teaspoon and taste it, then add just a bit more if you feel it needs it. Grated lemon or orange rind (the rind from one piece of fruit should be plenty) can be added instead of oil for frosting a cake, but not for decorating as the rind will clog tips.
Add to Vanilla Butter Cream 1 to 3 tablespoons liqueur to taste. Grand Marnier is a popular flavor, we've found.
Chocolate Butter Cream
Melt 4 to 6 ounces of unsweetened chocolate either in a double boiler or in the microwave, being careful not to burn it. Allow the chocolate to cool, then beat it into the Vanilla Butter Cream.
Mocha Butter Cream
Dissolve 2 to 3 tablespoons of strong espresso-grade instant coffee in 3 tablespoons of brewed coffee (or water) and add 2 ounces of cooled melted chocolate. Add this to Vanilla Butter Cream.
The Cupcake Café Cookbook
by Ann Warren & Joan Lilly
12 full color photographs
Black & white photographs throughout
Reprinted by permission.
This page created October 1998
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