The Texas roadhouse butter is so good I couldn’t resist making frosting out of it.
- Prepared Texas Butter
- 1/4 c powder sugar, plus more if needed
- up to 3 T milk or heavy cream
Take the Texas butter mixture, hopefully 1/2c :), place in mixer and whip for a minute.
Add a 1/4 c powder sugar and mix. Add 1 T milk and whip 3 minutes. Add more sugar for stiffer texture and more milk if you want it to be thinned.
According to Ehow.com buttercream frosting can be kept for a couple of weeks in an air tight container in the fridge. Frosting can also be frozen up to 6 months. They say to just thaw and re whip.
I frosted nutella “self frosting” cupcakes with this and it was very good. My cupcakes were a little dry, I’ll give them another try and keep better tack of what I did.
Trina’s trick of putting them in a bag with pieces of bread did help to bring back some moisture 🙂