The Basics: Simple Syrup & Buttercream Frosting

“The Basics” is a blog series where I share the starting point for most of my culinary creations. These recipes are meant to be the base for wherever your culinary imagination takes you!

Vodka Martini with Ginger-Turmeric Simple Syrup

Whipped Chocolate Buttercream

Vodka Martini with Cucumber Simple Syrup

Whipped Buttercream

• 1.5 cups (3 sticks) unsalted butter, softened and room temperature

• 2 cups powdered sugar, sifted

• 2 tablespoons heavy whipping cream

• 1 teaspoon vanilla extract

• 5 teaspoons dried mix-ins (cocoa powder, crushed lavender, etc.) (optional)

• zest of 2 citrus fruits (optional)

• 2 teaspoons flavored extract (vanilla, almond, etc.)

1. Make sure the butter is softened and at room temperature. Add all of the butter to a large mixing bowl. (I prefer to use my Kitchenaid mixer and whisk attachment. Alternatively, you can use a hand mixer.)

2. Add in one third of the powdered sugar, and whip on medium speed until fully incorporated. Repeat this process until all of the powdered sugar is fully incorporated.

3. In a small bowl, stir together the heavy whipping cream and vanilla extract.

4. Add any mix-ins to the buttercream, and whip on medium-high speed until the mix-ins are fully incorporated. Occasionally, you will need to stop the mixer and scrape down the sides of the bowl. Continue mixing on medium speed until the mixture is light and fluffy.

5. Once the buttercream is finished, you can spread it easily on cakes, cupcakes and brownies while it is at room temperature. The buttercream will stiffen and become more stable when refrigerated. The buttercream can be stored in the refrigerator for up to one week. Enjoy!

Simple Syrup

• 1 cup white sugar

• 1 cup water

• 1 cup mix-ins (fresh ginger, fresh turmeric, fresh fruit, herbs, etc.)

1. In a small saucepan, combine the white sugar and water. Bring the mixture to a low boil.

2. While the simple syrup is warming, chop the mix-ins into large one-inch chunks.

3. Add the mix-ins into the simple syrup.

4. Allow the mixture to remain on a low boil for 15-20 minutes.

5. Remove the simple syrup from heat and allow it to cool completely.

6. Using a wire strainer, strain the mixture to remove the large chunks of mix-ins from the simple syrup.

7. Store the simple syrup in an air-tight container. Refrigerate for up to one week. Enjoy.

Rosé Buttercream

Shortbread with Mint & Lemon Buttercream Frosting