Mixing Methods

I wanted something sweet after dinner last night, so I made some delicious frosting for graham crackers. For the frosting, I mix butter, vanilla extract, milk, and powdered sugar.

I’ve been experimenting a little with the order of mixing. I’ve been melting the butter, then trying to decide what to mix in next. If I add cold milk, that will make the butter coagulate, right? I’ve tried a few approaches:
mixing the powdered sugar with the butter before adding the milk, or
warming the milk along with the butter, or
adding only little bits of milk to the butter at a time and stirring vigorously

Honestly, I can’t really tell a difference. It just tastes like sugar. Mmm… sugar…

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5 Responses to Mixing Methods

  1. Lauren says:

    Yes! Delicious experimentation! I applaud your process. (And also your fancy milk goblet.)

    I don’t know if I am familiar with having melted butter in frosting or icing. I think I’d like to see your recipe.

  2. Peggy says:

    As long as it tastes good…..you’re doing everything right!

    But….I’ve never melted the butter either. I usually cream the butter (softened) with the vanilla & then add the sugar gradually & then add milk until the consistency is where I like it.

  3. Brad says:

    I can’t leave butter out of the refrigerator, or it will liquefy. What do you guys do when you have super-hard cold butter and you want icing NOW?

    • ANN Bergman says:

      Always had that problem in Hawaii. I just microwave the cold butter for 10-15 seconds on high… works every time! (I still do that, even here in Washington state, because I usually forget to soften the butter ahead of time. I still keep my butter in the fridge… old habits die hard.)

    • Peggy says:

      For me, it’s if I want raw chocolate chip cookie dough right now….I do want Ann does…nuke for a few seconds. Haha….we find away when we want right now.

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