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Tuesday, May 2, 2017

Vanilla Buttercream

 

This past weekend, I had the honor of making a wedding cake! It may sound a bit odd, but...what a rush! I was super excited for the big project. The importance of a wedding cake brings some intensity that is a little different from most other bakes. I'm so thankful that it all went well. I wanted to take more pictures, but it was too heavy to move around! I didn't want to damage the cake at the finish line. So, I just put it on a table against a white wall, captured it quickly, and moved on. 

 

The inside of the cake was espresso and pecan for two tiers and vanilla cake for the other two. It was all filled with homemade caramel frosting. So super delish! The outside needed to look "wedding" so I used vanilla buttercream for the textured, piped surfaces. I'm excited to share that recipe with you guys. 

 

I'm sure most bakers have a go-to vanilla frosting. I think mine is special. It's the most basic of basic American buttercream style of frosting (powdered sugar + butter). Mine has a couple of tweaks that make it unique. 

 

First, for the added liquid, I use heavy whipping cream. You can sub milk or some other liquid, but the creamy, smoothness that the heavy whipping cream imparts is hard to beat.

 

Next, a bit of salt and vinegar. The main complaint I've heard about frosting is that it's "too sweet". I don't know if that's possible for me. I'm pretty much like Will Ferrell's character in Elf, but I can see where other palates may feel that way about sugary frosting. This ones for you! The salt and vinegar help to balance out the finished flavor. It's still sweet, but the added salt and acid help to tame it a bit. 

 

Finally, use great vanilla. This frosting is not cooked. The flavors that you put in to your buttercream are not altered. If you put a synthetic vanilla, it will not taste as good as a fresh vanilla bean or vanilla bean paste. This is the time to spring for the good stuff. You'll be proud and happy that you did. 

So, here's the recipe. I wrote it out by hand for you guys. Sometimes a typed recipe is great, but this is from me to you. I wanted it in my writing. It's written in my cake notebook. It's the kind of recipe shared between friends and family. It's personal. I appreciate your interest in what I do. It makes it that much more fun! Thank you! 

***I will do another post detailing the best textures for different applications...piping, filling, smooth sides, etc. Stay tuned. xx

 



10 comments:

  1. Can't wait to try this! I have a wonderful--and favorite--sugar cookie recipe from a friend from Mobile, Alabama, that includes white vinegar. It adds a counterpoint to the sweetness that everyone loves--it really makes the cookie. Thanks for sharing your recipe!

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    1. Thank you for writing! I hope you love the recipe! That cookie sounds delish! :)

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  2. How many batches of this do you need to do all the fanciful decorating that you do so well?

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    1. Hi, thanks for writing...it really depends. One batch is enough for 12 cupcakes if you don't go wild per cupcake. It's also enough for a 2-3 plain frosted 6". I typically double it for even a small cake if I want to do some extras.

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  3. Amanda, Thank you so much for sharing your recipe for this frosting! And having it in your own handwriting makes it so much more special. I'm guessing/hoping that this is the frosting you used on the cake I commented on that has the transparent look of soft serve ice cream. I'll understand if you don't remember, I'll make some to find out. Thanks again for the beautiful things you share on your blog.

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  4. Hi! Thank you so much for swinging by! I'm not 100% sure I know the cake you mentioned. If it was the naked style cake w figs and flowers, then yes! This is the recipe. :) Thanks again!

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  5. Amanda, quick question why do you add vinegar in your buttercream first time I come across it. Does it help balance the sweetness from the powder sugar?

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  6. Amanda, how come you add vinegar to your buttercream? Is it to balance the sweetness?

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