American Buttercream Frosting is smooth and creamy, sweet and great for cakes and cupcakes.
Today I am sharing with you my vanilla recipe that is sure to get you ooo's and aahhh's.
I will never forget the first time I shared this frosting on a white cupcake, everyone was raving with each bite!
Some buttercream frostings are very sweet, this is not one of them, I use 2 ingredients that help cut the sweet to make this a frosting that can be enjoyed by many.
This buttercream frosting pairs well with white, yellow, and almond cakes and cupcakes.
Here is a simple cake I made the other day. It is a 3 layer 6" cake (about 7 1/2 cups of batter was used to make this) The layers are all white cake, with the middle layer colored blue.
The exterior was crumb coated, chilled, then frosted with my Vanilla American Buttercream Frosting.
The frosting technique is rustic.
The butterflies are appliques made from royal icing and colored to match the butterflies on the serving tray in the background.
Here are some cupcakes I made in 2012 using this same recipe.
I purchased the snowflakes in the holiday baking aisle at a local Wal-Mart. I am sure you can still find these today or you can make your own icing transfers and appliques > Click here for a tutorial to learn how to make your own transfers and appliques. <
Below the recipe you can find my tips and info how to store cakes and this frosting.
1/3 of an 8 oz package of Philadelphia Neufchatel Cheese; or cream cheese (at room temperature.)
1 cup (2 sticks) softened salted Butter
1 tspn Pure Vanilla Extract
3 Tbspn Heavy Whipping Cream; or whole milk
4 cups powdered sugar
1/4 tspn salt (if you use unsalted butter)
Cut the Neufchatel Cheese into small cubes and cream it together with the Butter and Vanilla Extract using your electric mixer.
Alternately beat in sugar and heavy cream until all is incorporated on a medium speed using your electric mixer.
If you used unsalted butter, now is the time to add in the salt.
*Once your cake is frosted the cake does NOT need to be refrigerated. The dairy has been stabilized with the sugar and is safe to leave room temperature.**Read further storing info below.
*Keep your finished cake away from direct sun light.
TO STORE **
~ALL INGREDIENT EXPIRATION DATES SUPERSEDE THE FOLLOWING TIME-FRAMES~
A PLAIN FROSTED, UN-CUT CAKE can be stored at room temperature for 4-5 days. You can leave it in a cake dome (away from windows and any direct sun light) or in the microwave. If it is the summer months, and it is hot and humid in your home, store the cake in the refrigerator.
A CAKE THAT HAS BEEN CUT - can be stored the same as an un-cut cake, however, the cut cake keeps for about 1-2 days less than an un-cut cake.
*If the cake will not be served for up to 3 days, store it in the refrigerator and allow it to come to room temperature before serving.
TO STORE JUST THE FROSTING: Put the frosting in an airtight container in the refrigerator for up to 1 week; or in the freezer for up to 2 weeks. When you are ready to use the frosting, keep the frosting in the container - with the top on - and let it come to room temperature.
TO PREP A FROSTED CAKE FOR THE FRIDGE: Put your cake in the fridge for about 15 minutes - away from any aromatic foods, to help prevent it from absorbing any smells or tastes - to harden the icing. Then wrap the cake, a few times, in plastic wrap. If there are intricate designs, place the cake in a container that seals the cake as much as possible and wrap the container in plastic wrap. Before serving, leave the cake in the plastic wrapped container and allow it to come to room temperature.
TO KEEP A CAKE LONGER - (frosted or un-frosted) plastic wrap your cake twice, then wrap it in aluminum (tin) foil and put it in the freezer. Make sure it is laying flat in the freezer. Cakes can last several months in the freezer. You can do this with a frosted or un-frosted cake. Before serving, keep the cake wrapped and let the cake rest in the fridge to thaw then let it finish thawing on the counter - this will help prevent the cake from thawing too quickly which can make it "mushy."
*Freezing cakes with more than 1 colored frosting may cause colors to run when thawing back to room temperature.*
TO MAKE THE FROSTING A STIFFER CONSISTENCY (or if the weather is hot and humid) -
Option 1: Use 5 cups of powdered sugar or
Option 2: Cut the butter down to 3/4 cup butter or
Option 3: Chill your frosting in the fridge for about 20 minutes before using.
Let me know if you have any questions or comments below.
Feel free to share my recipe, but be sure to link back to this page and quote me as the author.
Thanks for stopping by, see you next time!
You're welcome to link to THIS MOM BAKES or use a single image with a brief description to link back to any post. Republishing posts in their entirety is prohibited. Feel free to pin on Pinterest!
AMAZON ASSOCIATES DISCLOSURE
Julie Benn is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com