Off the Menu
Editor’s note: “Off the Menu” is a new series dedicated to spin-off and companion stories to Life & Thyme Issue Two. Today’s recipe comes from Chefs Erin Patinkin and Agatha Kulaga of Ovenly in Brooklyn. Be sure to find their salted caramel sauce recipe in Life & Thyme Issue Two. — Order Issue Two
In this simple and indispensable buttercream recipe, Chefs Erin Patinkin and Agatha Kulaga of Ovenly in Brooklyn build upon the foundational technique for caramel sauce they’ve shared in the pages of Life & Thyme Issue Two.
Layered into cakes, frosted onto brownies or cupcakes, or sandwiched between cookies, this versatile and luscious spread functions to satisfy a plethora of pastry needs–and of course the deep pining of any serious sweet tooth.
BUTTERCREAM FROSTING BASE
Yield: enough for 20 cupcakes
- 16 tablespoons (1 cup, 8 ounces) cold unsalted butter
- 7 cups confectioners’ sugar + more for thickening
- 1⁄4 to 1⁄2 cup heavy cream
- Cut the cold butter into 1⁄2-inch pieces. Let it come to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners’ sugar and 1/4 cup heavy cream, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about a minute. Scrape down the sides of the bowl.
- Add more confectioners’ sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
- Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If it is too thick, add a little more cream. If it is too thin, add a little more confectioners’ sugar.
31 Greenpoint Ave, Brooklyn, NY 11222