Vanilla And Chocolate Buttercream Recipes

BUTTERCREAM ICING FOR CUPCAKES (VANILLA AND CHOCOLATE)

Steps:

• Add butter into a large bowl and cream with electric hand mixer for 1 minute. Add powdered sugar into the bowl, one cup at a time, and mix until fully combined. Add vanilla and milk and continue to mix until very fluffy, about 2-3 more minutes.
• Spread (or pipe) on cupcakes, cake or sugar cookies. Enjoy!

VANILLA AND CHOCOLATE BUTTERCREAM

Steps:

• In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
• With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes.
• Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
• Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.

VANILLA CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 325 degrees. Line 3, 8" round pans with parchment paper. Butter and flour sides (I use Baking PAM for this).
• With a mixer, cream together butter and sugar until light in fluffy.
• Beat in eggs one at a time, beating well after each addition, and scraping down sides as needed.
• In a small bowl, mix together flour, cornstarch, baking soda, and baking powder.
• In another glass that can pour, mix together buttermilk and vanilla.
• Gradually beat in flour mixture and buttermilk milk mixture, alternating. Begin and end with flour.
• Divide batter among the 3 prepared pans and bake for 25-28 minutes, or until toothpick inserted into center of pan comes out clean.
• Beat together butter and shortening until light and fluffy.
• In small bowl, mix salt, cocoa powder and powdered sugar together. Beat into butter mixture about 1/2 cup at a time.
• Beat in vanilla and heavy whipping cream until smooth and fluffy.
• Melt chocolate in microwave safe bowl on high in 30 second increments. Stir well after each increment until smooth.
• Use spatula to spread chocolate out on parchment paper. Roll parchment paper up into a tube and put in fridge for 30 minutes. When ready to use, gently unfold parchment paper and break the chocolate off as you go.
• Level cakes.
• Place half of buttercream filling on two layers. Stack, ending with final layer that does not have buttercream. Use a spatula to spread buttercream around the sides. This is a naked cake so you should see cake through some of the frosting - it almost looks like a crumb layer.
• Make ganache: Put chocolate chips and corn syrup in heat proof bowl. Heat heavy whipping cream in microwave safe bowl until boiling. Pour cream over chocolate chips and cover bowl with plastic wrap. Let sit for 5 minutes, then whisk together.
• Transfer ganache to a squeeze bottle and use bottle to pour ganache around edges/sides of cake. Fill in center of top of cake with remaining ganache.
• Use chocolate chards to decorate top of cake.

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• Make cake layers:
• Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
• Whisk together flour, baking soda, and salt in another bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
• Assemble cake:
• Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
• Decorate cake:
• For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
• Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
• *Wilton Paste Food Coloring available at wilton.com.