When I was a kid, my mother was sort of not too concerned over which cereals were on the breakfast table. Her only concern was that they didn’t have too much sugar or too many weird colors. So when she brought home a box of Trix — maybe it was for someone’s birthday, or it was Christmas, or she’d had a bad day or something — my brothers and I all went into scramble mode to eat as much of it as fast as we could and to get more than anyone else.
Fast forward to today. I AM the mother, and I regularly bring home whatever I want from the grocery store. When I walked down the cereal aisle last week, I remembered that fruity, colorful box that had a place of honor in my memory and thought “I can Mac that.” I’ve written up some tips for you. Remember to save a few bits of that neon, fun colorful sweet cereal to scatter around your serving dish and watch these Macs go!
Using Cereal in Your Macs:
- Use a food processor to crunch up the cereal. You’ll have two kinds left in your food processor bowl: super-fine dust, and bigger bits. Save the super fine dust for blending into the buttercream (see #4, below).
- The bigger bits are sprinkled on your freshly piped shells before baking. Add the cereal to the shells after you have piped, tapped, and released, and all air bubbles are popped. Don’t overdo the sprinkling. Too many bigger bits of cereal are just too much cereal on the shell and can make the shell weak.
- Keep the cereal bits within the diameter of the shell, as any hanging off the edge are extremely difficult to package if you are adding this to your shop pop-up menu.
- Modify the Sweet Mac Shop American Buttercream (below) by adding 2 Tablespoons of the super-fine dust of the crushed cereal. Blend well. It will flavor the buttercream, and coupled with the stylish and delish top shell, you’ve got your breakfast for dessert! (Or dessert for breakfast. Whatever.)
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Flavor or color the buttercream to your preference. We make a huge batch of plain, then add flavor and color depening on the amount of buttercream we need. Making one large batch saves time in the long run.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
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