Wednesday, August 5, 2015

Whipped Vanilla Buttercream and a 1st Birthday

I’ve never been a huge fan of vanilla frosting. I mean, why vanilla when you can have chocolate or mocha or caramel? Vanilla has always just been so blah to me. And not just that, but far too often I've tried a vanilla frosting that is too dense or buttery (even for a buttercream) and it ruins the cake. A frosting should complement a cake, not overpower it. This whipped vanilla buttercream does just that. It's light and fluffy, with a subtle vanilla flavor. It has truly changed my opinion about vanilla frosting - so that's saying something big!

The key to this frosting is the amount of time you mix it. We’re not just talking 2-3 minutes until all the ingredients are "well-incorporated." We’re talking 6-8 minutes until the frosting changes from butter yellow to frosty white and is noticeable more light and fluffy. The extra whipping time makes ALL the difference.


How gorgeous is that! And it tastes just as good as it looks. 

Most recently, I paired the whipped vanilla buttercream with a 6-inch, 3-layer  dark chocolate cake for a first birthday smash cake. Because the frosting turns nearly white during the extra whipping time, it makes for a perfect blank canvas to add food coloring or gel to. 



Photo courtesy of Megan Ord

Photo courtesy of Megan Ord

I'm dying over these adorable sisters, Reese and Taylor. This is how all cake should be eaten!


Whipped Vanilla Buttercream

Ingredients:
1 cup unsalted butter
4 cups confectioner's sugar, sifted 
1-2 Tbsp. heavy whipping cream
1 tsp. pure vanilla extract
Pinch of salt

Instructions:
1.  Cream butter for about 30 seconds
2. Add sifted confectioner's sugar one cup at a time, mixing a little in between each addition
3. With mixer on medium speed, add whipping cream, vanilla extract and salt
4. Continue to mix on medium speed for 6-8 minutes, until the frosting is fairly white in color and light and fluffy in texture.


6 comments:

  1. Yum! I'm going to have to give this a try! Joel loves traditional frosting and I love whipped cream frosting, so this sounds like a perfect combination!! Thanks for sharing! Love this blog!!

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  2. I think I wrote about my absolute favorite frosting (taste and texture) once upon a time:

    Experimental Birthday Cupcakes http://balancewithhope.blogspot.com/2013/04/experimental-birthday-cupcakes.html

    I'll have to try yours though, too!

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  3. That was a lot of mixing with a hand mixer! But it was definitely worth it. The flavor and texture was perfect and I've never been a huge fan of butter cream frosting. Thanks for the greatcondition recipe!

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  4. My buttercream never seems sturdy enough, and squeezes out under the weight of additional layers, so I'm giving this a try. Do you use room temperature butter?

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    Replies
    1. Don't let the butter get too soft before mixing the frosting. If it's too soft, after you're done making the buttercream, set it in the refrigerator for 30 minutes to set and then give it a good stir by hand it get it smooth and creamy again.

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