Add the cocoa powder, vanilla, and salt, and blend on low for 1 minute. A traditional vanilla buttercream can be amazing, but as I’ve already mentioned, cream can sometimes be far better. I’ve been wanting to try mixing cream with buttercream for a while but wasn’t sure if it would work. ★☆ But if you’re anything like me, everything is left until the last minute and then becomes a mad panic. The almond extract is completely optional, but adds a nice subtle element that rounds out the sweeness. No offense to American Buttercream, but Italian Meringue is generally my go-to. ... Now what I actually like to do instead of the vinegar, is use Greek yogurt instead of the heavy cream or milk. Beat on low to combine, then on high for about 1 minute, until the buttercream is completely smooth. If you’ve read through other American Buttercream recipes, you might notice that this recipe has more salt than most. Like the salt and vanilla, add as much or as little as you like. Flavor is the entire point of adding salt and flavor extracts to American Buttercream and many recipes, in my opinion, don’t contain enough of any of them. I LOVE the tip on using cream instead of milk! You’re so welcome Megan! This recipe is the same as my Dreamy Vanilla Buttercream recipe, the only difference is that we add an entire 2 teaspoons of cinnamon to give the frosting a heavenly spice flavour!. Make sure the butter is at room temperature, but not melted. But alas, whipped cream doesn’t have the stability buttercream does. If you prefer your frosting sweeter, mix in an additional 1/2-1 cup of powdered sugar. Place the butter in the bowl of a stand mixer, then sift the powdered sugar on top. ), but for some cakes, I actually like this better. That consistency that you show is simply remarkable – just the way it should be when you are making American buttercream. I've been baking for 25 years, both professionally and just for the sheer pleasure of it. ... You can use a liquid like milk or heavy whipping cream to thin out your buttercream, adding 1-2 teaspoons at a time as needed. Yum. Have you ever tried to use Irish butter to make this recipe? Using a handheld mixer, beat until butter and icing sugar come together and form a thick paste. It is sweeter than Italian Meringue (my favorite! You will enjoy this recipe! 1. Whip buttercream on medium-high speed for 4-5 minutes, until it is silky, light, and fluffy. Step 1 In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Required fields are marked *, Rate this recipe Do you see Baker Gatherer as the right fit for you and would like to share this space or more? Add 4 ½ cups confectioners sugar, heavy cream, and vanilla extract. I’m not entirely certain why I feel strongly that Funfetti Cake should be frosted with American Buttercream, but I do. I can’t share picture here but it was quite good. Let it sit until it has cooled to room temperature. To be honest I’d actually really enjoy being super prepared for once, so this year is all about maximum impact with minimal effort. The almond extract is a must as it really accentuates the vanilla flavor and seems to make the vanilla a much deeper flavor. Sorry if this isn’t too much help, but at the end of the day, butter doesn’t like heat , Dane, you’re a genius! Your lovely words just made my whole day. Copyright © 2021 Of Batter and Dough on the Cookd Pro Theme, about 4 cups (enough to frost and fill a 3-tier 8-inch layer cake or generously frost 16 cupcakes), « Funfetti Cake or Cupcakes {All-Butter Recipe}. Also, this recipe for American Buttercream is most definitely not that flavorless waxy stuff we are all way too familiar with. So, here is my delicious solution. Chocolate Vanilla Lemon Strawberry No Preference. Like when you want to make buttercream super duper fast. Glad the cream cheese addition worked out well. Likewise, I tend to be heavy handed with the vanilla in this buttercream because that’s how I like it. Italian Meringue Buttercream feels too fancy and formal for a cake as whimsical as one with sprinkles in the batter. I’m so happy to hear that you’re going to give this recipe a try Jackie! Many thanks, Hey Jade. American buttercream is essentially a combination of butter, confectioners sugar (or powdered sugar), adding a little milk or cream to lighten the texture with vanilla and salt for flavor. Once it is fully mixed in, increase the speed to high … There is nothing like buttercream frosting. Add the unsweetened cocoa. Theres a high chance u can over whip ur cream if u whip it first then mixing it with the buttercream. I truly appreciate it! I shy away from the “butter” buttercream because of the unstableness(and cost) But am going to give this a try. P.s: check out my ig: @the_dimpled_baker It only … Add the vanilla, salt, and half the heavy cream. That’s great to hear. ★☆. I wouldn’t suggest using granulated sugar at all, icing sugar is the only way to go. Freshly whipped cream looks and tastes amazing, however on occasion it doesn’t hold up too well over time and can start to slump. Whipped cream can be the perfect accompaniment to many desserts, cakes, donuts and even life itself. And so, beat the butter with the help of a whisk - an electric one or the food processor whisk will always be of added help. Learn how your comment data is processed. So this fusion recipe takes the best elements of buttercream, but with the flavours of freshly whipped cream. Let me know how it goes . Next, microwave mixture for 30 seconds, or until it’s hot to the touch. I’ve been working with whipped cream because it’s so light, yet creamy and silky. Airy buttercream with a high fat content will not only taste less sweet, it will allow you to incorporate slightly less sugar than if you use milk. Place the heavy cream and white chocolate chips into a heatproof bowl. Beat on low speed to blend, then on high speed for another two minutes, stopping to scrape down the sides of the bowl a few times. You can subscribe below. I’ve never personally added whipped cream to buttercream, but now I’m curious. Whip until double in volume. Here’s what I often DO NOT like about American Buttercream: It can be so crazy sweet. If you don’t have heavy cream, you can use any type of milk. Pour in milk and beat for an additional 3 to 4 minutes. Perhaps adding a little more icing sugar could firm it up more if needed. I really love american buttercream on my cupcakes! At this point, the frosting will be quite thick but the cream will loosen it and make the frosting silky and light. Honestly, I never sift anything. xo. Using cream instead of milk does something else you might not expect – it makes the buttercream less sweet. The texture is amazing. Thanks for all the background information on the buttercream and the store bought version. I regularly make a fresh cream frosting and stabilise with a bit of cream cheese and that works well. Would this recipe be good on a tres leches cake. Lol. You can beat milk all day long and you’ll never end up with airy, fluffy, whipped milk. Whip in the vanilla, salt and cream. There is absolutely, positively a time and place for American Buttercream. But, this is largely a matter of personal taste. Here’s the recipe for my favorite Quick Chocolate Buttercream. Would you like to be notified when I share new recipes and content? Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste, and add more salt, vanilla, or almond extract if desired. . If you’re skeptical about adding a whole teaspoon of salt to your buttercream, start with a 1/2 tsp. Your finished buttercream should be light, fluffy and spreadable. Your email address will not be published. September 1, 2015 By Dane McGregor 32 Comments. 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