Sweet Mandy B’s
Posted by Bake & Destroy on January 27th, 2007. Filed under: trade secrets.
I noticed that a lot of people find this blog by searching for Sweet Mandy B’s buttercream recipe. Well, my lovlies, can I tell you that one of my good friends happens to manage said bakery? I inquired about their delicious buttercream and sadly, the recipe makes a TUB of buttercream. But I have a few tricks I learned from her and I will share them with you: Ok, first, use real butter and real heavy whipping cream. Milk isn’t going to give you that richness, use cream. Also, sift your confectioner’s sugar, it doesn’t take long and it makes a difference. They add a bit of shortening to the butter, this helps to make the frosting stiffer for decorative use. It also helps to make it less melty, I’ve found. My friend said they add the sugar very last, which is different from most recipes where the vanilla and cream goes in after the sugar, and then you whip the mixture with a stand mixer for 15-20 minutes and use it immediately. I know that’s a lot of whipping, but it gives you a pure white buttercream as well as the fluffiest frosting on earth. They use wonderful flavorings there, too, like lemon and peppermint. Dream something up and use those tips. Oh, and then give me one. I want it.
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