vanilla buttercream / buttercream begonias

Vanilla Buttercream Frosting

again via allrecipes

Yields about 3 1/2 - 4 cups.

1 cup shortening

4 cups confectioners' sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 fluid oz. heavy cream

food color (optional) - I chose pink!

If you plan on piping, you will need a pastry bag, plastic coupler, and pastry tips (specifically a standard tip #44) - essentials, according to Martha Stewart's Baking Handbook. I love LOVE this book. I would highly recommend it. It has an entire section on general baking tips, equipment, and technique. And chapters on cakes, and cakes only, or on pastries or yeasted baked goods.

Martha Stewart's Baking Handbook - I'd recommend purchasing it on Amazon (I want to say it was about $25 or so, rather than $40 at Barnes & Noble).

With the help of Martha, I finally managed to properly assemble my pastry bag! 1) unscrew the coupler ring, 2) push the coupler tip into the end of the bag as far as you can, 3) if using a disposable pastry bag, with scissors, trim the tip of the bag below the coupler, 4) place the pastry tip over the coupler tip and the bag, 5) screw the ring back into place to secure the tip. 

OK! Now that you too have your pastry bag in one-piece, ready to go, set it aside and..

Cream shortening until fluffy. Add confectioners' sugar and continue creaming until well blended.

Add salt, vanilla, and cream. Blend on low speed until moistened.  Add additional cream, if necessary (up to 2 oz.). Beat on high speed until frosting is fluffy.

I split the frosting evenly into two separate bowls - one white, the other pink (or which ever color you'd like!).

I spooned pink frosting into the pastry bag first, then an equal amount of white frosting on top of the pink - this will create a pink-white swirl effect on the petals.  

When frosting, start at the edge of the cupcake with the smaller/skinny end of the tip facing towards you, and the wider end facing towards the center of the cupcake. I am right-handed and I felt most comfortable holding the bag in my right hand; the end of the bag on the right side, and the tip of the bag on the left (hope that is clear - I will take pictures of each step next time, promise!). Hold at a 90 degree angle, then gently squeeze the bag and make a small sweeping motion while turning the cupcake - pull towards you, and back towards the cupcake, pull towards you, and back towards the cupcake - this will create ruffle-like petals. The next trip around, hold the tip at about a 45 degree angle, then repeat the same motion. Continue working towards the center of the cupcake decreasing the angle of the tip with each layer. Fill the center with a small ruffle. Voila! Buttercream Begonias.

Next, my favorite part.. enjoy!