You just took your homemade cake out of the oven and it’s cooling on the counter. Maybe this is your first time making a cake from scratch and you have family or friends you want to impress. I can help you with an easy to make frosting recipe that is extremely delicious and versatile.
This recipe is easy to follow and can be flavored in many different ways to customize the frosting to the flavor of your cake. You can substitute other flavored creamers and substitute whipped cream for other flavored liquid creamers. There are also several flavor concentrate options on the market that can be used in place of the vanilla extract in this recipe.
White Buttercream Frosting
- 8 cups of icing sugar
- 3/4 cup powdered coffee creamer
- 1/2 teaspoon salt
- 2 cups unsalted butter, softened
- 1-1/2 cups Crisco shortening
- 3/4 – 1 cup heavy whipping cream
- 3 teaspoons of pure vanilla extract
- 1/4 cup Creme Bouquet flavor (or flavor of your choice)
- In a KitchenAid or other heavy-duty mixer, combine all dry ingredients. Blend for 2 minutes.
- Add the heavy whipping cream slowly then the vanilla extract and Creme Bouquet flavors (or other flavoring). Gently add softened butter and Crisco Shortening. The mixture will be extremely thick at this point. You may want to cover your mixer with a towel.
- Increase the speed of the mixture to beat it a little more, then decrease the speed. Add more heavy whipping cream a little at a time, then beat well for seven to ten minutes until you reach your desired consistency.
variations:
Butterscotch Buttercream Buttercream – Omit the cream bouquet flavor. Melt and chill one 11 oz. packet of caramel chips then add in step two after butter and shortening. Continue with the rest of the instructions.
eggnog cream – Omit the cream flavor and substitute the eggnog for the liquid cream and continue with the rest of the instructions.
This is my favorite white buttercream frosting recipe. The more you beat it, the fluffier it becomes. I stop after ten minutes so that it goes through a pastry bag.
This is my favorite white buttercream frosting recipe. The more you beat it, the fluffier it becomes. I stop after ten minutes so that it goes through a pastry bag. I recommend using icing tips 21 for piping edges, tip 352 for leaves, tip 233 for fur, and tip 104 for ruffles.
See the link for ideas for decorating buttercream covered cakes. https://indd.adobe.com/view/365ace7c-6a96-482f-9fd5-75651c305438