Buttercreamshots Recipes

CHOCOLATE BUTTERCREAM FROSTING... SHOTS?

Steps:

• In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
• Using an electric mixer, beat on high until well mixed.
• Beat in the cocoa powder on low speed just until incorporated.
• Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
• If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
• Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

CHOCOLATE BUTTERCREAM FROSTING SHOTS

Steps:

• In large bowl, combine the butter, marshmallow creme, salt and vanilla.
• Use an electric mixer with the whisk attachment on high to beat until well mixed.
• Add the cocoa powder and mix on low until just incorporated.
• Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
• (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
• Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
• Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.

BUTTER CREAM SHOT

Steps:

• Fill glass with cream and pour the schnapps on top.

BUTTER SHOT

Steps:

• Shake the ingredients together with ice in a cocktail shaker.
• strain into a cordial glass.

BUTTERCREAM SHOTS

Steps:

• Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water.
• Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers.
• Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.).
• Add the vanilla and powdered sugar.
• Finally, add the butter a pat at a time and whip the daylights out of it.
• Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.