Featured Cookbook

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1. Buttercup Bake Shop Chocolate Buttercream Icing

2. Buttercup Bake Shop Vanilla Buttercream Icing

3. Buttercup Bake Shop Carrot Cake with Cream Cheese Icing

4. Our Favorite Chocolate Layer Cake and Chocolate Cupcakes

Book Description

When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in Buttercup Bakes at Home, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy.

... (more)

Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan's Premier Bake Shop for Tempting Homemade Sweets

Authors: Jennifer Appel

Date: October 2006

ISBN: 074327122X

Publisher: Simon & Schuster

Hardcover

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Makes about 4 1/2 cups. This yields icing for one 2- or 3-layer 9-inch cake, or 2 dozen cupcakes.

• 1 1/2 cups (3 sticks) unsalted butter, softened

• 2 tablespoons milk

• 9 ounces semisweet chocolate, melted and cooled to lukewarm

• 1 1/2 teaspoons vanilla extract

• 3 cups (or slightly more) confectioners' sugar

1. In a large bowl, beat the butter until creamy, about 2 to 3 minutes.

2. Add the milk slowly and blend until smooth. Add the melted chocolate and beat well. Add the vanilla and beat another minute or so.

3. Gradually add the sugar and beat until of desired consistency.

Use and store the icing at room temperature, as the icing will set if chilled. It can be stored in an airtight container for up to 3 days.

More From This Book:

1. Buttercup Bake Shop Chocolate Buttercream Icing

2. Buttercup Bake Shop Vanilla Buttercream Icing

3. Buttercup Bake Shop Carrot Cake with Cream Cheese Icing

4. Our Favorite Chocolate Layer Cake and Chocolate Cupcakes

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