I love cake, but I love frosting even more! So with that being said, I have spent the last three hours researching on the internet all the tips, tricks and recipes for a delicious buttercream frosting.
My oldest daughter, Lindsey Nicole has a birthday coming up (she too, loves buttercream frosting) and I want to make her a really pretty and yummy birthday cake from scratch. After scrolling through Pinterest, looking and dreaming over all the beautiful cakes, I decided I would try my skills at making a Naked Cake.
Lets talk about the buttercream frosting for now though. The Naked Cake Shenanigans will be my next blog post.
This is what I learned through all my reading this morning...
Buttercream frosting (BCF) is the frosting of choice for most beginner and professional cake decorators, you may use this creamy deliciousness in the cake fillings, exterior coverings and piped decorations. This simple BCF will form a crust due to the high sugar content, but will be lovely and soft on the inside.
With the proper storage, you may store your BCF for several months! If you don't plan on using your BCF immediately, then put in an airtight container and place in refrigerator. Avoid placing next to strong fragrant foods, such as fish/onions. There is a chance your BCF could absorb those not so desired scents. Yuck! BCF will keep safely in the refrigerator for six weeks and the freezer for as long as three months. When ready to use, transfer from the freezer to the refrigerator to thaw overnight. Remove BCF from the refrigerator to allow it to come to room temperature before using. You can restore the BCF to its original consistency by stirring with a spatula/spoon. This process works best when the BCF is at room temperature.
Ingredients
4 sticks or 2 cups unsalted butter, room temperature
8 cups powdered sugar
1/2 tsp. salt
2 Tbsp. heavy whipping cream, more if needed for desired texture
3 tsp. clear vanilla extract
Instructions
Beat the room temperature butter on a medium speed for about 30 seconds with the paddle attachment (if using a kitchenAid mixer) until smooth.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of your heavy whipping cream.
Once your BCF is fully mixed, add in the clear vanilla extract/salt and beat on low until the ingredients are completely mixed and the desired consistency is reached. If your BCF is too thick, add more heavy whipping cream, 1 tsp. at a time. If your BCF is too thin, add a little more powdered sugar, 1/4 cup at a time.
Extra Tips For Successful Buttercream Frosting
Again... Make sure butter is at room temperature and all the lumps are completely beaten out before you add your sugar. Also add sugar a little at a time.
Try not to over~beat your BCF after all ingredients are added, because you might add bubbles, which could ruin the texture.
If you want a snowy white BCF, you have to use a professional quality shortening and clear flavors. Butter and pure brown vanilla extract will create a pale ivory frosting, instead of your snowy white.
If you are tinting you BCF it is important to let sit for at least 3~4 hours before using, because the colors will deepen over time. If you decorate your cake/cupcakes before ~ it's too late to adjust the colors, if it's not what you wanted!
Using powdered coloring is best. Liquid or gel can sometimes ruin the texture of you BCF.
Use professional quality shortening, if you aren't using butter! It gives you a very nice non~greasy texture. Standard vegetable shortening is NOT ideal to achieve the best results.
Hope you love this buttercream frosting as much as we do!
