How to Frost Our Cake

How to Frost Our Cake Hello and welcome to Don’t call me Martha Let’s Frost our Cake. Today we’re making frosting for the cake we made yesterday. Stir it up with 6 tablespoons of butter, about a quarter cup of milk and up to a pound of powdered sugar and 1-½ teaspoon of vanilla start by creaming the butter to make it real soft and fluffy. The butter is really hard because it was in the fridge. You can put it in the microwave for about 10 seconds and that will soften the butter enough that you can make it nice and soft and creamy. Then I have about half your sugar and that a pint of sugar is about 4cups so we add about 2 cups of powdered sugar one two. It doesn’t have to be dry because – more sugar then blend that in. You can see the butter is kind of chunked up into tiny little chunks and they have part pour it all in because you never know exactly how much you’re going to need. It depends on so pour about half of it in and mix it again at this point you can pour in the vanilla and that’s all of it and then ooh that smells good and then 2 more cups of sugar put at them one at a time with some milk, just one at a time. You got some frosting on there and a little bit more milk and we’ll put in the last of the milk and scrape the sides. You can tell it’s about the right consistency first breading. Now my son wants to have a red cake with a white top so we’re going to add some red food coloring to this. Not all of it because you want some of it. So I’m going to scrape a little bit of the frosting and we’re going to have some red food color. We don’t need anything for our official colors in our household we’re using natural food color. It means the colors aren’t quite as bright but they are still really pretty I using Indian tree natural food colors and red is actually made from beets but don’t worry you can’t taste the beet. It will take quite a bit of red to give it the red color and we might just have to live with pink. Now the kind of cool thing about this is if you color it the day before it actually gets a little dark and sits more prettier. That’s good. You can see how red we can make it and I have got more power to trigger to thicken it up again. Okay now we have all the crumbs sealed in we can finger layer our frosting out of the cover, the chocolate cover and when you’re done with your cake if you want to put plastic wrap to protect the cake by putting some broken up toothpicks in here that will get off the frosting.