Whipped Vanilla Buttercream
I’ve never been a huge fan of vanilla frosting. I mean, why vanilla when you can have chocolate or mocha or caramel? Vanilla has always just been so blah to me. And not just that, but far too often I've tried a vanilla frosting that is too dense or buttery (even for a buttercream) and it ruins the cake. A frosting should complement a cake, not overpower it. This whipped vanilla buttercream does just that. It's light and fluffy, with a subtle vanilla flavor. It has truly changed my opinion about vanilla frosting - so that's saying something big!
The key to this frosting is the amount of time you mix it. We’re not just talking 2-3 minutes until all the ingredients are "well-incorporated." We’re talking 6-8 minutes until the frosting changes from butter yellow to frosty white and is noticeable more light and fluffy. The extra whipping time makes ALL the difference.
How gorgeous is that! And it tastes just as good as it looks.
Most recently, I paired the whipped vanilla buttercream with a 6-inch, 3-layer dark chocolate cake for a first birthday smash cake. Because the frosting turns nearly white during the extra whipping time, it makes for a perfect blank canvas to add food coloring or gel to.
I'm dying over these adorable sisters, Reese and Taylor. This is how all cake should be eaten!
Whipped Vanilla Buttercream
(this recipe yields enough for a 3-layer 8-inch round cake)
Ingredients:
2 cup unsalted butter
6-7 cups confectioner's sugar, sifted
4 tablespoons heavy whipping cream
2 teaspoons pure vanilla extract
Pinch of salt
Instructions:
1. Cream butter for about 30 seconds
2. Add sifted confectioner's sugar one cup at a time, mixing a little in between each addition
3. With mixer on medium speed, add whipping cream, vanilla extract and salt
4. Continue to mix on medium speed for 6-8 minutes, until the frosting is fairly white in color and light and fluffy in texture.