Recipes

WHIPPED VANILLA BUTTERCREAM

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons pure Vanilla extract
  • 1 teaspoon pure almond extract
  • 32 ounces confectioner’s sugar, sifted*
  • 2 tablespoons 2% or whole milk
  • pinch of salt
  • *You can use as little as 4 cups if you want to decrease sugar

Instructions

  1. Beat butter in the bowl of a stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
  2. Add vanilla and almond extracts.
  3. With the mixer on low, slowly add in the confectioner’s sugar, milk, and salt; frequently scrape the sides and bottom of the bowl.
  4. Once combined, whip frosting for at least 3 minutes on medium-high to high. (My mixer went for 7 minutes)
  5. If frosting is too thick to spread, gradually beat in additional milk.
  6. Store in the refrigerator for up to 2 weeks. Re-whip before using.

Tips for Success:

Having your butter and milk ready at room temperature helps a lot.

Substituting whipping cream for milk is a great idea, but not necessary if you get the butter whipped up nicely. (We do not recommend skim milk in this recipe.)

This recipe as a “quick one-bowl” recipe: to do this, simply add all the ingredients into the stand mixer, and then combine on low for one minute. After the ingredients are combined, turn the mixer to high and leave it for 5 minutes. This yields very similar results!

You can definitely leave out the almond extract if you prefer, but PLEASE try it once before deciding. If you have a nut allergy, simply use   imitation almond extract. (You do not need to add more vanilla to compensate.) But do experiment with  other  extract  flavors such as coffee or root beer or lemon or orange!

And  yes,  you  can decrease the sugar content if you want. Start with two, and then taste test along the way to determine your ideal flavor and texture.

 

 

PINK VELVET CAKE WITH WHIPPED BUTTERCREAM

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 1/2 teaspoon (3ml) almond extract
  • 2 teaspoons (10ml) vanilla extract
  • 6 tablespoons (85 grams) unsalted butter, room temp.
  • 2/3 cup (161 grams) milk
  • 4 large egg whites (120 grams)
  • pinch of salt
  • 2 teaspoons baking powder
  • 1 cup (200g) granulated sugar
  • 4 drops McCormick® red food coloring

Instructions

  1. Preheat oven to 350 degrees. Prepare two 6-inch round cake pans with spray or parchment.
  2. In the bowl of a stand mixer, whisk together flour, sugar, baking powder and salt.
  3. Add in egg whites, milk, butter, extracts, and food color and whisk on low until the ingredients are mostly combined.
  4. Increase speed to high and mix for 1 minute.
  5. Divide batter between prepared cake pans and bake for 25-35 minutes, or until a toothpick is inserted and comes out clean.
  6. Cool before assembling cake.

 

 

 

VANILLA AMERICAN BUTTERCREAM

Ingredients

  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 4 cups confectioner’s sugar (1-pound box)
  • pinch of fine salt
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk

 Instructions

Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly combined. Add the vanilla, increase the speed to medium-high, and mix until smooth. Adjust the consistency with milk as desired. Use immediately or refrigerate in an airtight container for up to 3 days. Allow it to come to room temperature and mix on medium-high until smooth.

 

 

 

BASIC BUTTERCREAM FROSTING

The secret to piping beautiful flowers is an excellent frosting recipe. You will be surprised how easy it is to pipe these amazing flowers using our Buttercream recipe. 

 

Ingredients

1/2 a cup of unsalted butter at room temperature (1 sticks/113 gr)

2 cups of confectioner’s sugar

2 Tablespoons of milk

Vanilla extract, food coloring

​Instructions

Beat the butter with a mixer until creamy.

Add 1 cup of icing sugar, keep beating until smooth.

Add the second cup of icing sugar + 2 tablespoons of milk.

Beat the mixture until it is creamy and smooth.

Optional: Add 1 teaspoon of vanilla extract and/or 2-3 drops of food coloring. Make sure to stir it until the color is well combined.

 

*The initial butter texture is important to make sure not to overheat it.