You’ve probably heard of Pink Little Cake (if you haven’t you must go check out her amazing cakes, cookies and How-To’s!). Even though my head is a little inflated right now, I’m going to stick to my original plan of sharing my buttercream recipes. Finding the perfect vanilla buttercream has been a struggle for me over the years. I have tried tons of recipes and gone through hundreds of sticks of butter in search of my favorite. I have narrowed it down to my top two vanilla buttercream recipes. I’ve tried to pick one but I just can’t!
Cake icing recipe
American Buttercream is and will always be my family’s favorite buttercream. It is sweet, creamy and perfect for cupcakes. This recipe is a favorite among kids. And well, it’s damn good.
Ingredients – white frosting recipe
- 4 sticks unsalted butter
- 2 lbs powdered sugar
- 2 teaspoons vanilla teaspoon popcorn salt
- 5-6 Tablespoons half and a half
If you are in a high temp location substitute 1 cup of Hi-Ratio shortening for 2 sticks of the butter.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With the mixer on low speed, add sugar, half and half, vanilla and salt; mix until light and fluffy.
Meringue Buttercream is a newer recipe for me and an adapted recipe from my friend Jeanette (from Blue Ivey Company Cakery). It is a cross between Swiss Meringue and American Buttercream. It is buttery, creamy and smooth. When I cover a cake in fondant this is the one I use. Simple icing recipe.
In an electric mixer using a wire whip, combine sugar, egg whites, and vanilla. Mix on low to combine. Increase speed to high and mix for 10 minutes to build volume. Switch to a paddle attachment and reduce speed to medium, slowly add softened butter and shortening and beat an additional 10 minutes or until the full volume is reached.