You just took your homemade cake out of the oven and it’s cooling on the counter. It may be the first time you’ve made a cake from scratch and you have relatives or friends you want to impress. I can help you with an easy to make frosting recipe that is extremely delicious and versatile.
This recipe is easy to follow and can be flavored in many different ways to customize the frosting based on the flavor of your cake. You can substitute other flavored cream powders and substitute whipped cream for other flavored liquid creams. There are also different concentrated flavoring options on the market that can be used in place of the vanilla extract in this recipe.
White buttercream frosting
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8 cups of powder sugar
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3/4 cup powdered coffee creamer
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1/2 teaspoon salt
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2 cups unsalted butter, softened
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1-1 / 2 cups Crisco shortening
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3/4 – 1 cup heavy whipping cream
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3 teaspoons of pure vanilla extract
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1/4 cup Creme Bouquet flavor (or flavor of your choice)
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In a KitchenAid or other heavy duty mixer, combine all dry ingredients. Blend for 2 minutes.
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Add the heavy whipping cream slowly and then the vanilla extract and Creme Bouquet flavors (or other flavoring). Gently add the softened butter and Crisco shortening. The mixture will be extremely thick at this point. You may want to cover your mixer with a towel.
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Increase the speed of the mixture to beat it a little more, then decrease the speed. Add more heavy whipping cream a little at a time and then beat well for seven to ten minutes until it reaches the desired consistency.
Variations:
Caramel Buttercream Buttercream – Skip the creamy scent. Melt and chill an 11 oz. packet of caramel chips and then add in step two after the butter and shortening. Continue with the rest of the instructions.
Eggnog buttercream – Omit the aroma of the cream and substitute the eggnog for the liquid cream and continue with the rest of the instructions.
This is my favorite white buttercream frosting recipe. The more you spank it, the fluffier it gets. I stop after ten minutes so it can go through a pastry bag.
This is my favorite white buttercream frosting recipe. The more you spank it, the fluffier it gets. I stop after ten minutes so it can go through a pastry bag. I recommend using icing tips 21 for the pipe edges, tip 352 for the leaves, tip 233 for making the fur, and tip 104 for the ruffles.
Check out the link for buttercream covered cake decorating ideas. https://indd.adobe.com/view/365ace7c-6a96-482f-9fd5-75651c305438