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Buttercream
By Chef Maria Cummins
Course
dessert
Cuisine
international
Servings
Makes 1 ½ Cups
Ingredients
- ½ cup cold butter (kerrygold salted butter recommended)
- ½ cup and 2 tablespoons raw honey
- 2 teaspoons vanilla extract
- ¼ cup arrowroot powder (optional)
- ⅛ teaspoon salt (optional)
Instructions
- If using a standing mixer, fit the standing mixer with the flat beater and mixing bowl.
- Add the butter, honey, vanilla and arrowroot powder and salt to the mixing bowl and mix on low speed until the butter starts to soften. Gradually increase the speed and whip on high until creamed and it begins to have a lighter white color, about 1-2 minutes. Keep mixing for another 2-3 minutes.
- Refrigerate after use.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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