Big D (look at that concentration on her face! Haha!) uses our 1, 2, 3 Buttercream to pipe the viral vintage cake trend!
1, 2, 3 Buttercream
Ingredients:
1 cup unsalted butter, softened
2 tsp vanilla extract
3 cups powdered sugar
Directions:
Put the softened butter in the bowl of the stand mixer and mix on low speed (2) for about two minutes.
Add the confectioner’s sugar one cup at a time, letting it fully mix before adding more. - Remember to stop the mixer when adding (unless you’d like to know what you’d look like with fluffy white hair and eyelashes, HAHA! Use your rubber spatula to scrape the mixture down after each addition.
Next, add your vanilla and any other color or flavoring you want to use.! I typically add 2-3 drops of gel coloring (you can also use about 1/2 - 1 tsp of liquid coloring, although gel is my preference). Add your color a little at a time to get the desired look.
Remember, the color deepens as it sits for a few minutes. Start slow, add as you go.! You can always add more, but you can’t take away!
Mix for 3-5 minutes on high until light and fluffy.!
Just a little note! I’m so happy to be sharing this with you. We LOVE this recipe! I teach it in all my classes and camps! It’s easy, delicious, and adjustable for exactly what you want! It’s also especially easy to pipe with!
Don’t be afraid to experiment! Don’t skip the vanilla but you can definitely add other extracts or emulsions along with it. For an additional amp up, consider adding cookie crumbs, sprinkles, espresso powder, matcha, caramel, honey, lavender, or really whatever your heart desires. Measure these things with your heart!
The best parts of this recipe…it’s as easy as 1, 2, 3!
Kick the Can 5 Minutes Biscuits
Ingredients
2 ½ c. self-rising flour
1 ½ sticks of COLD unsalted butter
I cup COLD buttermilk or milk
Optional add -ins:
Cinnamon & sugar, cheddar & chives, frozen fruit
Directions
Get ready for one of the easiest recipes ever! This is a great recipe to double!
Preheat the oven to 400 degrees.
Add the self-rising flour to your bowl.
Using your hands, quickly rub the flour into the butter until it becomes shaggy and the butter is in itty bitty pieces. Don’t stress too much about this. You can’t really mess this up. You’re only in trouble if your butter gets really warm!
Add an extra shake of flour if your dough is too wet.
Grab your milk from the fridge (leave it in there until just before you need it!). Pour it over your flour mixture and use your hands to gently start mixing it.
*If you are folding in extra items like cinnamon and sugar, cheddar and chives, frozen fruit, ham and cheese, etc, now is the time to add them.
Don’t go too far! You aren’t looking for a smooth, soft dough! Messy, shaggy, barely mixed is good here!
Flour the surface of your counter and turn the dough onto it.
Read through this part before you start!
Here’s the BEST way to manage your dough. Don’t be tempted to grab a rolling pin! You do not need it!
Use the palms of your hands to gently press the dough down so it’s a fairly even thickness. Pick up half the dough and fold it over. Gently press again. Fold it over and press it down once more! You’re building layers here. You don’t want to mash the dough each time you fold because you want a little air to get through there. Just press it down.
Once you’ve folded it a few times, get a cookie cutter or biscuit cutter and *pay attention here* press down once but do NOT twist! Just straight down and straight up. You don’t want to seal the edges with a twist!
Keep stamping until you’re out of dough space. Place the biscuits onto your cookie sheet with parchment. (I use parchment to reduce clean up later!)
Moving left to right, press the dough back together.
Gently press your palms to reseal the spaces where you cut and begin stamping them out again.
Add the rest of your biscuits to your cookie sheet and brush with heavy cream, milk, butter, or an egg wash (one egg with a splash of water mixed well).
Bake for 14-18 minutes, keeping an eye on them for that golden brown top!
