HOLIDAYS
HOLIDAYS
Courtesy of:
Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop
Ingredients
- 1 Cup(s) Unsalted Butter (room temperature)
- 2 1/2 Cup(s) Sifted Powder Sugar
- 1/4 Cup Milk
- 1/2 Whole Scraped Vanilla Bean
- 1/2 Tablespoon Vanilla Extract
- 1 Cup(s) Guinness Extra Stout
Steps
- In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
- In a stand alone mixer, cream your butter for 1 minute
- Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
- Add scraped vanilla bean and vanilla extract.
- Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
- Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!
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I would not recommend making this frosting as the sugar to butter ratio is COMPLETELY off. The frosting turned out runny and, because I didn't have the ingredients to save it, I was forced to throw it...