Food Storage Butter Cream Frosting

I’m a frosting snob.  I’ll admit it.  I like really good frosting.  I have tried making frosting with some food storage ingredients in the past, but I was not daring enough to use all food storage ingredients until now.

Tips:

In the recipe it just calls for milk.  It does not matter if you use instant or non-instant which ever you choose it needs to be reconstituted BEFORE measuring.  You are adding it as if it were fresh.

This frosting “sets” a little bit quicker than my regular butter cream recipe.  So if you are going to add sprinkles or candy make sure to be quick so your toppings will stick.

When handling this frosting it seems a little more viscous, almost sticky, than traditional butter cream, but when you eat it the consistency is correct.

Food Storage Butter Cream Frosting

 ¾ cup butter powder plus

1/2 cup shortening powder

¼ cup water

3 cups powdered sugar

2 Tbsp. corn syrup

2 tsp. milk 

1 teaspoon almond extract (optional)

Mix butter powder, shortening powder and water with hand mixer until creamy.  Gradually add powdered sugar. Beat until smooth. Add corn syrup, extract and milk. Beat until smooth.

Can I Make Sugar Cookies and Buttercream Frosting From Butter Powder?

Powdered Butter is one of the THRIVE products that I get the most questions about.  Both consultants and customers and interested in it but sometimes have problems.  I think that powdered butter is a good product.  It is one that I personally store in my food storage and I think that it can be a great product for most everyone who is building their food storage.  

Price Comparison:  Fresh Butter to Powdered Butter

Sum Up:  Buying powdered butter is significantly cheaper than buying fresh butter.

Form	Average retail price
Fresh Butter	1$3.854 per pound ( 2cups)
2THRIVE Powdered Butter	$2.1156 for 2 cups

¹  Source:  The Bureau of Labor Statistics The US Consumer Price Index http://www.bls.gov/ro3/apmw.htm  May 2011 Midwest Prices

 ²Source: http://www.shelfreliance.com  June 2011 Home Party Price List

What do I need to know about Powdered Butter? 

source: http://flic.kr/p/8HZ5rP

• Butter Powder Shelf Life:  5 years sealed in the can, once it is open you have 9 months to use it.  Once open  butter powder does NOT need to be refrigerated.
•  To use Butter Powder to make spreadable butter for your toast:    For 1 stick of butter (½ cup) :  Mix ½ cup powdered butter with 2 Tablespoons water. Stir well.
• Try adding a pinch of salt or sugar to enhance the flavor.
• When baking:  It takes longer for butter powder to “cream” (think about when you are making cookies and you cream the butter and sugar together)  Don’t give up it will cream, just keep mixing.
•  When using butter powder to bake cookies:  I find that it is easier to get my cookies (or other baked goods) to have the correct texture if I add 1 Tablespoon vegetable oil to the dough.  It is not necessary but I prefer it that way.
• If the recipe calls for butter to be “cut in” as it does in many biscuit recipes. Just stir the butter powder into the dry ingredients with a whisk then add the water to rehydrate with the wet ingredients.

• To replace fresh butter in cooking follow this chart (not the instructions on the can) 

Amount of butter needed	Amount of Butter powder	Amount of water
½ c.	½ c.	1 T.
1 cup	1 cup	2 T cup
2 cups	2 cups	4 T cup

Recipe: Sugar Cookies 

Made from Butter Powder

                 
1 c. sugar
3/4 c. butter powder plus 2 tablespoons water
2 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
1/2 Tbsp. vanilla
1 Tbsp. nutmeg (optional)
3 to 4 flour

Preheat oven to 350 degrees.
Rehydrate butter powder by mixing butter powder and water together until it is creamy.  Cream  butter and sugar.  This will take longer than usual.  Keep creaming until the sugar and butter are well mixed and creamy, almost fluffy. 
Add eggs, milk, and vanilla, mix well. Add salt, soda, baking powder, and nutmeg, mixing well.  Add flour to make a soft dough.
 Spray work surface with cooking spray. Roll out and cut into shapes.  Bake on a cookies sheet lined with parchment.  Bake at 350° for 8 to 10 min. Do not over bake. Remove promptly from oven and cool.

Recipe: Butter Cream Frosting 

Made from Butter Powder

Yup Looks like frosting

½ cup butter powder plus 1 Tablespoon Water
¼ cup shortening
3 cups powdered sugar
2 Tablespoon corn syrup
2 teaspoon milk

Beat butter, water and shortening  with hand mixer until creamy. Gradually add powdered sugar. Beat until smooth. Add corn syrup and milk. Beat until smooth.

Other Recipes Using Powdered Butter: 

Biscuits and Honey Butter made with Butter Powder

Easy Cake Mix using Butter Powder

Magic Mix using Butter Powder

Blackberry Cinamon Rolls with Pineapple Buttercream Frosting

A few months ago I got a copy of the new Shelf Reliance Cookbook. The photo on the cover is a beautiful cinnamon roll with berries in it.  I have made the recipe a couple of times now and I like it. But since I can’t leave a recipe alone I have made a few changes and I love it now.  

What did I change?  I used my whole wheat bread dough instead of the dough in the book.  I love this bread recipe and I use it for everything.  I also changed the frosting.  I love cream cheese frosting but my family does not.  So I switched to my stand by butter cream frosting recipe, that my dear fried Ann gave me years ago (Thanks Ann!).  I had just used the end of a can of Freeze Dried Pineapple and there was all of this wonderful powder at the bottom of the can.  I had a roommate in college who  always to put pineapple concentrate on her cinnamon rolls, so I added it to the frosting and it turned out great. 

Blackberry Cinnamon Rolls with Pineapple Butter Cream Frosting

Printable Recipe

Rolls 

2 3/4 c Warm Water
2 T Olive/canola oil
1/4 cup honey
1 T Dough Enhancer
1/4 cup Gluten
1 1/2 Tablespoon yeast
1 T Salt
7 1/2 cup whole wheat flour

½ cup butter, softened

1 tablespoon cinnamon

½ cup brown sugar
 2 cup FD Blackberries rehydrated and patted dry

Place warm water, oil, honey, yeast, enhancer, gluten, and 3 1/2 c flour in Kitchen aid and mix well, Let sit 10 min until bubbly.  Add salt and enough flour to clean sides of bowl. (about 4 cups) Knead dough on speed 2 for about 8 min.  Divide the dough into two equal portions.  Form each into a large rectangle.  Dividing butter, cinnamon, brown sugar, and blackberries between the two rectangles.  Spread with butter, sprinkle with brown sugar and cinnamon.  Sprinkle blackberries sparingly over the dough.  Roll up. Slice into fat cinnamon rolls.  Place on a rimmed baking sheet that has been lined with parchment.  Rolls should be close together almost touching. All the rolls should fit onto one baking sheet.  Bake 350 for 30-34 minutes.
Remove and cool on a rack.  Frost with Pineapple butter cream frosting.

 

Pineapple Butter Cream Frosting

½ cup butter or margarine, softened

¼ cup shortening

3 cups powdered sugar

2 Tbsp. corn syrup

2 tsp. milk

½ cup freeze dried pineapple powder * see note

Mix butter and shortening together with hand mixer until creamy. Gradually add powdered sugar and pineapple powder. Beat until smooth. Add corn syrup and milk. Beat until smooth.

*Frosting Note:  When you use a can of freeze dried fruit there is often some powder at the end.  This is amazing stuff.  It is instant intense flavor that you can add to anything.  I love to add it to frosting.  I find that adding about ½ cup of the powder is perfect in this recipe.  If you don’t have any powder from the bottom of the can you can crush some freeze dried pineapple in the food processor or blender.  I also find that the pineapple flavor develops a little as you let this frosting sit. So if you have the time make the frosting first and then make the rolls.

Valentines Sugar Cookies

When my husband was going up every year at Valentines Day his mother would let each of her children (she has 6) invite over 2 friends to bake and decorate cookies.  It is one of my husbands favorite memories.   I am carrying on the tradition but I am not quite as adventurous as my mother in law. I bake my cookies in advance an only let me kids each invite one friend.  This year we used some of my THRIVE freeze dried fruits to decorate the cookies.  That make the cookies a health food.  Right?

Best Ever Soft Sugar Cookies                                                                                       
2 c. sugar
1 1/2 c. butter or if you must shortning
3 eggs
1 c. milk
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 Tbsp. almond extract
About 7 or 8 c, flour

1. In the bowl of a stand mixer cream together sugar, and butter or shortning.
2. Add egg, milk, and almond extract. Mix to combine.
3. Add salt, soda, and baking powder. Mix to combine
4. Add flour to make a soft dough.
5. Roll out a little on the thick side.  Bake at 350° for 8 to 10 min.



My Favorite Butter Cream Frosting--Thanks for sharing this recipe with me Ann
½ cup butter or margarine, softened
¼ cup shortening
3 cups powdered sugar
2 Tbsp. corn syrup *don't leave this out it is crucial
2 tsp. milk

1. Mix butter and shortening together with hand mixer until creamy.
2. Gradually add powdered sugar. Beat until smooth.
3. Add corn syrup and milk. Beat until smooth.