I used a cake mix. There I said it and I'm not ashamed. It was moist and it only took 5 minutes to make, but I always make homemade frosting. This recipe turned out great with a subtle peach flavor. I think you could substitute any fruit (Strawberries? Bananas?)
Peach Buttercream:
¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
¼ cup peach puree (fresh peaches pureed in the food processor)
A few drops of lemon juice to keep the peaches from turning.
Vanilla, to taste
Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. I added just a touch of yellow and red food coloring to enhance the color.
5 comments:
Okay- April. Day one is done. Seven more to go. I'm taking you up you on your bribe/blackmail or whatever you want to call it.
You need to send this picture in to every cutest baby contest around! She will win and then you will have college taken care of =)
I tried the peach buttercream recipe and it did not turn out well. Once I added the peach puree, it never blended together. Any helpful tips?
Mrs. East- I'm so sorry it didn't turn out for you! It has been a long time since I made this recipe but if I could guess I would say try adding more powdered sugar. I do remember this being a "soft" frosting, not good for a layered cake. This recipe uses more sugar- so that might be the trick...http://www.myrecipes.com/recipe/georgia-peach-buttercream-frosting-10000001898474/
PS- I taught third grade for several years before having my little ones. It is my favorite grade by far! :)
I had the same problem with the frosting separating and not being light and fluffy. My mom is a chef and she said to add 1/2 stick more butter and another cup of powdered sugar. Fixed it! Fluffy, amazing frosting!
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