If you are looking for a not-so-sweet buttercream frosting then look no further! Here is my hybrid buttercream frosting recipe.
This fall, when I was getting ready for my son's birthday party, I kept thinking about how sweet buttercream frosting is and how I wished I had an easy not-so-sweet frosting.
So, I became determined to create a silky smooth "hybrid" frosting for our strawberry swirl birthday cake. (YUM!)
This recipe is a cross between whipped cream frosting and buttercream frosting. It is delicate, light and fluffy; it's a little sweet - but not too sweet - it is most definitely a great addition to an already sweet cake.
You can get rid of "air pockets" and create a super smooth finish by repetitively spreading the frosting back and forth with a spatula on the cake or on a silicone mat before applying it to the cake.
I hope you enjoy this recipe as much as we did. Please share your comments at the bottom of this article. Enjoy!
Not-So-Sweet Buttercream Frosting
2 cups (4 sticks) Softened Salted Butter
1 cup shortening
2 Tbspn pure vanilla extract
8 cups (2lb) bag of powdered sugar
1 cup heavy whipping cream (at room temperature)
Cream butter, shortening and vanilla extract well.
Slowly & alternating mix in the powdered sugar and heavy cream.
Once all ingredients are mixed together BEAT on HIGH for about 5 minutes until it's fluffy and fully combined.
Use real butter; do not use margarine. To soften the butter leave the butter out over night - do not microwave it. Do not use cold cream; it must be close to room temp (I recommend pulling the cream out before you start making the frosting). This recipe makes a soft-medium consistency frosting. It is best to use a stand mixer for this recipe. Good quality pure vanilla extract makes a big difference :)
*Serve immediately or you must refrigerate!
*Refrigerate -then bring to room temperature before serving (by putting the cake on the counter. Leave the cake in the same container you used when it was in the fridge to prevent condensation on the cake.)
Feel free to share your comments and ask questions below.
I hope you enjoyed this article. See you next time!
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!
If you have been looking for a great peanut butter frosting recipe (PBB) then look no further! Here is my ALL TIME favorite and easy-to-make "PBB" frosting recipe.
It has a great texture - fluffy, smooth, and creamy... It's not too peanut butter-y and still not too sweet.
My PBB frosting can be paired with both sweet and savory treats, and I think that's the main reason why I like it soooo much.
On cakes, I like pairing it with a second frosting - like my dark chocolate frosting - or my strawberry preserve cake filling - just to add another dimension of flavor ;-) It is great on it's own.
The mixing possibilities are endless and you will want to try it on many baked treats (so don't forget to Pin this).
To name a few ideas...
It tastes great on yellow cake, chocolate cake or banana cake; even brownies (best on cake style), peanut butter cookie cups, and it's also a wonderful filling for chocolate whoopie pies.
I recently used this fluffy frosting on my peanut butter chocolate cake (the one sporting the chocolate skull and iced roses below) and most recently, I frosted my cake-style-brownies with this PBB (also shared below).
This skull cake is a yellow cake filled with my dark chocolate frosting (also used as a nest for the skull), frosted with this article's dreamy peanut butter frosting and topped with a chocolate ganache drip.
The skull is a hollow chocolate that was made with tempered chocolate and a chocolate mold; the roses were made with royal icing.
If you're looking to make your own signature treat with this PBB frosting it compliments chocolate, fruit, butter based and salty treats.
In reference to secondary flavor combos, it pairs well with vanilla, dark chocolate, butter, banana, and/or honey; with fruit fillings - think peanut butter and jelly; and textured toppings such as pretzels and other nuts.
2 cups softened Butter (2 sticks)
1 cup Reduced Fat Peanut Butter (I like Jiff)
3 Tbspn Heavy Whipping Cream
4 cups Powdered Sugar sifted
1 Tbspn Pure Vanilla Extract
1 tspn Salt
CREAM butter and peanut butter together
ADD Vanilla and Salt
ALTERNATING between the two, slowly beat in the powdered sugar and heavy cream. (On a medium* setting, Add about 1 cup of sugar and beat, then add 1 tbspn cream and beat, repeat process until all is used.)
*All mixers are not created equal. If the sugar is flying everywhere, turn the setting down and add less sugar at a time.
~ Use butter, do NOT use margarine;
~ Soften the butter by leaving it out overnight, do NOT microwave it;
~ Use reduced fat peanut butter or the texture and taste will be off.
~ Sift the powdered sugar AFTER measuring.
This makes a medium consistency frosting.
I hope you enjoyed this recipe! Please share your thoughts below :-)
I love Royal Icing!
Royal Icing is used to decorate cakes, cut-out sugar cookies, and cutout shortbread cookies. (It hardens so you can stack your decorated cookies.)
Royal Icing is ALSO used to make:
Piped decorations that harden completely, which can be saved ALMOST forever, in an airtight container, to be used later on cakes (such as flowers).
Royal Icing is also used to make Royal Icing Transfers and Intricate Piping on Cakes which I will discuss in a later post.
(It is not used to cover a cake and is nothing like buttercream frosting.)
(Royal Icing is my favorite icing to work with.)
Now I am sure you see that learning how to make the perfect Royal Icing is a necessity for cake and cookie decorators.
So let's get to business...
First, I want to say I love royal icing because it is versatile and because you can create make-ahead decorations.
If you tried decorating cut-out sugar cookies with buttercream frosting then I am sure you felt like it wasn't coming out right when you were decorating....(soft sugar cookies are different, I will talk about that in another post too)... that's because decorators do not use buttercream on decorated cookies, they use royal icing.
Royal Icing is not like buttercream, at all. The consistency, flavor and piping skills are very different.
I guess the best way to describe it is to say reminds me of marshmallows. It's light, fluffy and sweet.
I've heard complaints that meringue powder seems pricey, but it goes A LOOONNGGG way and lasts a long time, if you plan on learning cake or cookie decorating, it's worth every penny.
I used to make my own meringue from egg whites but recently switched to the meringue powder - it's so much easier, faster and has less chances for mistakes.
Get my cut-out sugar cookie recipe > here <
3 Tbspn Meringue Powder
5 Tbspn warm Water
4 cups Powdered Sugar (about 1 pound)
In a large bowl beat all ingredients on a medium speed for about 10 minutes (SET A TIMER!) until STIFF PEAKS are formed. The icing will seem "too thick" while you are beating, it's supposed to - do NOT add more water - just keep beating.
VOILA - THAT'S IT!
*All measurements are leveled (NOT heaping).
*Use all grease-free tools (glass or stainless steal).
*Use an electric mixer, do not hand mix.
*SET A TIMER when beating! You should beat for at least 10 minutes.
* This will make a STIFF consistency.
*If you want a thinner consistency, for decorating or flooding sugar cookies, thin your icing by adding more water - ONE DROP AT A TIME! A little goes a long way. (The thinning process is done AFTER making the stiff consistency.) >Learn more about thinning royal icing here.<
*Once made, keep bowl covered with a wet paper towel to prevent crusting.
*Once in piping bags, keep the tips covered with a wet paper towel to prevent the ends from crusting.
*This icing is best when used immediately.
*Store made icing (that has not been colored) in an air tight container in the freezer for up to 2 weeks - when ready to use, thaw to room temperature then mix for about 1 minute.
This is what "STIFF PEAKS" look like:
This picture shows stiff royal icing.
Thank you for reading, I hope you enjoyed this post!
Please share your comments and questions below ;-)
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