CLASSIC WHITE ALMOND BUTTERCREAM FROSTING
Also known as wedding cake frosting, this classic buttercream is perfection when you want a frosting that has that bakery taste for your cakes. This is the buttercream that you will be tempted to eat right out of the bowl! Especially delicious on a tender, moist white cake this is the flawless frosting for your birthday and...
Provided by Cindy Smith Bryson
Categories Cakes
Time 15m
Number Of Ingredients 8
Steps:
- 1. In large mixer bowl, beat butter until fluffy and lighter in color, about 5-8 minutes.
- 2. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down sides of the bowl.
- 3. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scrapping down sides of the bowl.
- 4. Add cream one tablespoon at a time until desired consistency is reached.
- 5. Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
- 6. Frost cake(s) or store in airtight container until ready for use. You may keep at room temperature for up to 2 days. It will keep in refrigerator until expiration date on the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.
CLASSIC BUTTERCREAM FROSTING
Make and share this Classic Buttercream Frosting recipe from Food.com.
Provided by Christine
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
- Beat at low speed until combined.
- Gradually add the other pound of sugar.
- Stop and scrape sides.
- Beat on high until mixture is light and fluffy.
- Keep covered with plastic wrap to prevent crusting.
- Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
SHORTCUT CLASSIC WHITE ALMOND SOUR CREAM CAKE
The difference here is that your classic wedding cake recipe starts with a cake mix, thus reducing time and effort in the kitchen. The ingredients added to the mix make it so sublime. This is as delicious as the original from scratch recipe. Flavor, texture, and moistness are the same. The crumb is fine. Cake is tender but will...
Provided by Cindy Smith Bryson
Categories Cakes
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 325 and prepare cake pan(s) with Bakers JOY or preferred greasing method.
- 2. In large mixer bowl, whisk together your first 3 (dry) ingredients, cake mix, sugar, and flour.
- 3. Add all wet ingredients (water, vanilla and almond extracts, egg whites, sour cream, and vegetable oil) and beat on low for 2-3 minutes, until well combined.
- 4. Pour into prepared pan(s). Lightly tap pan(s) on counter to bring air bubbles to the top.
- 5. Bake @ 325 until cake tests done but still moist. Round pans about 35 minutes. 13X9 about 40 minutes. If making cupcakes about 20 minutes.
- 6. DIRECTIONS FOR: CLASSIC WHITE ALMOND BUTTERCREAM FROSTING Beat butter until fluffy and lighter in color, about 5-8 minutes.
- 7. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated before adding more. Frequently scrape down sides of the bowl.
- 8. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scraping down sides of bowl.
- 9. Add cream one tablespoon at a time until desired consistency is reached. Increase mixer to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
- 10. Frost cake(s) or store in airtight container until ready for use. Keep @ room temperature up to 2 days. Keep in refrigerator until expiration date on butter. Freeze for up to 1 month. If buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.
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