BOLD BUTTERCREAMS

Go ahead... lick the damn bowl!

No judging here.

 

CLASSIC AMERICAN BUTTERCREAM & VARIATIONS

 

    You will need:

 

½ cup salted butter, softened to the consistency of mayo

½ cup unsalted butter, softened to the consistency of mayo

4 cups sifted confectioners’ sugar

1/8 cup heavy cream

2 tbsp vanilla, 1 tbsp vanilla paste or 1 vanilla bean, scraped

 

    Directions:

1.       Whip salted and unsalted butter in a stand mixer fitted with a flat beater until they reach the consistency of mayonnaise.

2.       Add confectioner’s sugar and mix on low until combined fully with the butter.

3.       Add cream and vanilla and increase the speed to medium-high. Whip for 2 minutes until light and fluffy.

4.       Scrape down the bowl halfway through and whip for an additional 2-3 minutes.

Tips:

Make sure cake or cupcakes are completely cooled prior to filling or frosting.

Makes enough to fill and finish one 6” two-layer cake or two dozen cupcakes.

Buttercream is best stored in the fridge for up to a week or frozen for up to 3 months. Soften to room temperature and re-whip until smooth prior to using.

 

Variations:

 

      Dark-Chocolate Buttercream

·       Omit cream and vanilla to the above recipe

·       Make a chocolate ganache using 1.5 oz dark or milk chocolate and 1.5 oz heavy cream. Melt in 20-second intervals in the microwave until smooth and no lumps are present. Cool slightly and add chocolate to buttercream above in step 4.

 

      White-Chocolate Buttercream:

·       Omit cream and vanilla to the above recipe

·       Make a chocolate ganache using 1.5 oz white chocolate and 1 oz heavy cream. Melt in 20-second intervals in the microwave until smooth and no lumps are present. Cool slightly and add chocolate to buttercream above in step 4.

 

     Creamsicle Buttercream:

·       Add ½ tsp orange oil and 1 tsp orange blossom water to the recipe along with vanilla and cream in step 3 above.

 

     Fresh Strawberry Buttercream:

·       Omit cream and vanilla.

·       Add puree of 1-2 large strawberries + 1 tsp LorAnn Strawberry Baking Emulsion to step 3 above.

 

     Quick Lemon Drop Buttercream:

·       Omit vanilla.

·       Add 2 tsp LorAnn Lemon Baking Emulsion + ½ tsp citric acid to step 3 above

 

     Lemon Drop Buttercream:

·       Omit vanilla and cream

·       Add ¼ cup fresh lemon juice to step 3 above

 

    Coconut Buttercream

·       Omit vanilla

·       Add 1 tsp LorAnn Coconut Baking Emulsion to step 3 above

·       Add ¼ cup unsweetened shredded coconut to step 4 above

 

    Salted Caramel Buttercream

·       Add 2 tbsp cooled salted caramel + ½ tsp Maldon Finishing Salt to step 3 above