Buttercream

( 115 g) finely ground pistachios ( 14 g) baking powder ( 40g) rainbow sprinkles (.6 g) black pepper (.6 g) nutmeg (1 g) nutmeg (1.1 g) nutmeg (1.4 g) salt (1.5 g) ground gloves (1.5 g) salt (10 g) baking powder (10 g) baking soda (100 - 110g) white bread (100 g) Ruffle potato chips, (100 g) crushed Butterfingers (100 g) granulated sugar (100 g) pecans (100 g) sugar (109 g) grapeseed oil (109 g) vegetable oil (109g) vegetable oil (110 g) peach nectar (110 g) vegetable oil (1125 g) sifted powdered sugar (113 g) unsalted butter (115 g) heavy whipping cream (115 g) strained blackberry compote, (115.5 g) heavy whipping cream (118 g) premium black or dark cocoa powder (12 g) salt (12 g) vanilla extract (12.50 g) granulated sugar (12.6 g) LorAnn Oils Butterscotch flavor (12.6 g) LorAnn Oils Butterscotch flavoring (12.6 g) clear vanilla extract (120 g) all-purpose flour (120 g) cup sour cream, room temperature (120 g) finely ground graham crackers (about 8 full rectangular crackers) (120 g) heavy whipping cream (120 g) peach yogurt (120 g) sour cream (120 g) water (120 g) whole milk (120 grams) sour cream (125 g) powdered sugar (125 g) smooth Biscoff cookie butter (13 g) pure vanilla extract (13 g) vanilla bean paste or clear vanilla extract (13 g) vanilla extract (13.6 g) olive oil (133 g) granulated sugar (14 g) light corn syrup or honey (14g) baking powder (15 g) powdered milk (150 g) brown sugar (150 g) butterscotch baking chips (150 g) dark chocolate chips (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) granulated sugar (150 g) semi sweet or dark chocolate chips (150 g) toasted slivered or chopped almonds (150 g) white chocolate chips (16 g) baking powder (16 g) milk powder (16.2 g) heavy whipping cream (16.8 g) coconut emulsion (160 g) Biscoff Cookies (165 g) brown sugar (169.5 g) unsalted butter (169.5 g) unsalted butter, slightly cold (173 g) whipping cream (177.45 g) hot water (180 g) heavy whipping cream (180 g) sour cream (180 g) whole milk (187g) good quality dark chocolate chips (2 g) cardamom (2.1 g) cinnamon (2.1 g) pure vanilla extract (2.1 g) vanilla extract (2.1 g)vanilla extract (2.6 g) cinnamon (2.64 g) cinnamon (2.8 g) salt (2.8) g allspice (20 g) vegetable oil (200 g) finely ground graham cracker crumbs (200 g) finely ground pretzel crumbs (200 g) granulated sugar (200 g) marshmallow fluff (200 g) store bought butterscotch or caramel sauce (21 g) baking powder (21 g) white distilled cooking vinegar (21 g) white distilled vinegar (220 g) brown sugar (224 g) vegetable oil (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226 g) unsalted butter, melted (226 g) unsalted butter, slightly cold (227 g) unsalted butter, at room temperature (23 g) milk powder, (230 g) heavy whipping cream (236 g) hot water (236 g) hot water or coffee (236.6 g) hot water (236.6 g) hot water or coffee (236.6 g) hot water or hot coffee (236g) hot water or hot coffee (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) heavy whipping cream (240 g) smooth peanut butter (240g) all purpose flour (240g) buttermilk (248 g) apple cider (25 g) brown sugar (25 g) granulated sugar (250 g) Biscoff spread (250 g) Biscoff spread or other cookie butter (250 g) applesauce (250 g) peanut butter (250 g) peanut butter smooth (250 g) powdered sugar (250 g) ricotta cheese, at room temperature (250g) granulated sugar (27.2 g) light corn syrup (27.5 g) brown sugar (275 g) buttermilk, room temperature (28 g) unsalted butter (28.25 g) cold unsalted butter, cut into small pieces (28.25 g) unsalted butter (28.8 g) heavy whipping cream (28.87 g) heavy whipping cream (29.5 g) water (3 g) baking powder (3 g) baking soda (3 g) kosher salt (3 g) salt (300 g) buttermilk (300 g) chopped pecans (300 g) chopped walnuts (300 g) granulated sugar (300 g) light karo syrup (300 g) mashed over-ripe bananas, 3 medium-sized (31.25 g) milk powder (312.5 g) powdered sugar, measured then sifted (325 g) powdered sugar, measured then sifted (333.3 g) granulated sugar (339 g) unsalted butter (339 g) unsalted butter, slightly cold (345 g) cake flour (350 g) granulated sugar (350 g)granulated sugar (350g ) granulated sugar (360 g) all-purpose flour (360 g) blackberries (360 g) buttermilk (360 g) heavy whipping cream (37.5 g) brown sugar (373.75 g) cake flour (375g)minus 2 tablespoons granulated sugar (39.3 g) good quality dark cocoa powder (390 g) all-purpose flour (3g) baking powder (4 g) baking powder (4 g) baking soda (4 g) ground ginger (4 g) salt (4.2 g) lemon extract (4.2 g) mint extract (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) strawberry emulsion (4.2 g) vanilla extract (4.2g) pure vanilla extract (4.5 g) grated lemon zest (400 g) cake flour (400 g) cup cake flour (43-57g) heavy whipping cream (43.3 g) heavy whipping cream (45 g) heavy whipping cream (450 g) Granny Smith apples (450 g) granulated sugar (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452g) unsalted butter (452g) unsalted butter, slightly chilled (456 g) unsalted butter (480 g) buttermilk (480 g) buttermilk, at room temperature (4g) salt (5 g) ground cinnamon (5 g) light corn syrup (5 g) salt (5.4 g) cornstarch (5.6 g) salt (5.6 g) vanilla extract (5.6) kosher salt (50 g) cocoa powder (50 g) granulated sugar (50 g) packed brown sugar (56.5 g) unsalted butter, melted (57-115 g) heavy whipping cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (57.75g) heavy whipping cream (57.7g) heavy whipping cream (59 g) good quality dark cocoa powder (59 g) water (59.15 g) water (6 g) baking powder (6 g) fresh mint, chopped (6 g) kosher salt (6 g) salt (6.3 g) pure vanilla extract (60 g) cream of coconut (60 g) heavy whipping cream (60 g) sour cream (62.5 g) powdered sugar (625 g) powdered sugar (625 g) powdered sugar measured and then sifted (625 g) powdered sugar, measured then sifted (625g) powdered sugar, measured and then sifted (626 g) powdered sugar, (66 g) light brown sugar, packed (67 g) sugar (7 g) baking powder (72.6 g) vegetable oil (725 g) powdered sugar, (73.3 g) light brown sugar (75 g) chocolate ganache (75 g) light corn syrup (75 g) toasted sweetened coconut  (750 g) confectioner's sugar (750 g) powdered sugar (750g) powdered sugar (750g) powdered sugar, measured and then sifted (75g) graham cracker crumbs (about 6 full rectangular crackers) (77 g) strained blackberry juice (8 g) baking powder (8 g) baking soda (8.12 g) cornstarch (8.4 g) almond extract (8.4 g) clear vanilla extract (8.4 g) lemon extract (8.4 g) mint extract (8.4 g) pure vanilla extract (8.4 g) vanilla (8.4 g) vanilla extract (8.4g) orange emulsion (8.4g) vanilla extract (80 g) peach compote (85 g) dark chocolate chips (86.6 g) heavy cream (88.5 g) Cacao Barry Extra Brute Cocoa Powder (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (880 g) diced peaches  (88g) good quality cocoa powder (8g) baking soda (9 g) lemon zest (94 g) milk powder, divided (96.25 g) light brown sugar *Makes about 1 1/2 cups butter *This buttercream makes enough to fill and frost the cake. If you want additional buttercream for piping *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping like I did, you’ll want to make an extra 1/4 batch. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 1.4 g cornstarch 10 g light corn syrup 100 g almond flour 110 g brown sugar 112.5 g finely ground pistachios 113 g unsalted butter, at room temperature 113 g unsalted butter, melted 115.5 g heavy cream 125 g powdered sugar measured and then sifted 125 g  powdered sugar, sifted 13.6-40.8 g grapeseed oil 15 g freeze dried raspberries measured and then pulverized into a powder 15 g milk 150 g shelled unsalted pistachios 169.5 g unsalted butter, melted 169.5 g unsalted butter, room temperature 169.5 g unsalted butter, soft and cut into cubes 180 g chocolate wafer cookies, chopped 186 g toasted sweetened coconut 2 sticks (226 g) unsalted butter 2 sticks unsalted butter, at room temperature 220 g brown sugar, packed 225 g heavy cream 225 g pecans, chopped 240 g sour cream, room temperature 240 g  buttermilk, at room temperature 25.2 g LorAnn Oils Raspberry Emulsion 262.5 g buttermilk, room temperature 266.6 g granulated sugar 28.8-43.3 g heavy whipping cream 316.25 g cake flour 320 g all-purpose flour 339 g unsalted butter, room temperature 360 g buttermilk, room temperature 360 g finely blended pretzels (this is best done in a food processor or blender) 4 sticks unsalted butter 4.2 g almond extract 4.2 g lime extract 4.5 g lemon zest 40 g finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve. 40 g sugar 41 g light corn syrup 41.25 g brown sugar 41.6 g powdered sugar 452 g unsalted butter, slightly cold 5.3 g cinnamon 5.3 g ground ginger 50 g dark cocoa powder 6 g cinnamon 6 sticks (678 g) unsalted butter 75 g mini chocolate chips 75 g mini dark or semi sweet chocolate chips 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 81.75 g canola oil 82.5 g light brown sugar 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) 9 g salt About 1 cup toasted coconut, Biscoff Cookies Biscoff or Speculoos Cookies Cacao Barry Extra Brute Cocoa Powder Chocolate peanut butter cups E-Z Gel Garnish Generous pinch of salt Golden Grahams cereal Green food coloring Hershey's Toffee Bits Kosher salt Lemon Oreos, Mint Oreos, crushed Mint Oreos, crushed finely One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies. Oreos, crushed into small to medium size pieces Pecan butter recipe above Pink food gel Reese's peanut butter baking chips Salted peanuts Sprinkles This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake This makes 6 cups of buttercream, which is enough to fill and frost the entire cake. If you want a naked cake look (as pictured), use a half recipe of the buttercream. Twix bars baking powder baking soda banana flavored INSTANT pudding mix brown sugar caramel, cereal milk chocolate chips clear vanilla extract cream cheese crushed Butterfinger candy cup dark chocolate dark chocolate chips egg egg whites egg yolks eggs eggs room temperature eggs whites, eggs, at room temperature food gel in Super Black  fresh lemon juice fresh lime juice fresh mint leaves fresh raspberries freshly squeezed lemon juice good quality chocolate good quality, semi-sweet or dark chocolate granulated sugar heavy whipping cream homemade caramel juice of half a lemon large egg large egg whites large eggs large or extra large eggs large or extra large eggs, at room temperature large white marshmallows large whole eggs lemon juice lime zest marshmallow cream, medium-sized over-ripe bananas, milk milk or semi-sweet chocolate milk powder mini chocolate chips molasses of coarse salt of salt package Jello pistachio pudding mix peanut butter peanut butter buttercream, pinch of salt plus 1 teaspoon (16 g) baking powder plus 2 tablespoons (175 g) granulated sugar plus 2 tablespoons all-purpose flour plus 3 tablespoons (366.5 g) cake flour plus 3 tbsp (366.5 g) cake flour plus 4 tablespoons (373.75 g) cake flour powdered sugar powdered sugar measured and then sifted premium dark chocolate pure vanilla extract rainbow sprinkles remaining peanut butter buttercream salt semi-sweet or bittersweet chocolate semi-sweet or dark chocolate shredded green apple slivered almonds strawberries sugar tablespoon unsalted butter unsalted butter, slightly cold vanilla buttercream white chocolate white chocolate chips white chocolate instant pudding mix whole egg whole eggs zest of one lime zest of two large oranges  (18 g) baking powder