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buttercream

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

August 12, 2020 By Ashley Leave a Comment

It’s my birthday! So I’m celebrating with funfetti vanilla cupcakes with chocolate fudge frosting. Yellow cake and chocolate frosting is the quintessential birthday cake I grew up with, as so many of us have, and it’s a nostalgic combination I make for birthdays year after year. These funfetti vanilla cupcakes are deliciously soft, moist and full of vanilla flavor. The chocolate fudge frosting is light but rich, super chocolatey and creamy delicious. And we can’t forget, it’s not a true birthday cupcake unless there are lots and lots of sprinkles!

Vanilla Funfetti Cupcakes

How to make funfetti cupcakes

These funfetti vanilla cupcakes are tender, buttery, and moist with a tight, delicate crumb. I’ve loaded these cupcakes with vanilla bean paste, but these are also great with almond extract. They’re the perfect go-to vanilla cupcake. Pop in some sprinkles and they’re the perfect funfetti cupcake.

These cupcakes are quick and easy to prepare. They use my favorite mixing methods, the reverse creaming method. Check out my Strawberry Rose Buttermilk Cake for more information on the reverse creaming method. Room temperature ingredients are key to a perfect cupcake. The egg, egg white, oil and vanilla bean paste are combined together in bowl and lightly beaten, to mix.  The dry ingredients – cake flour, sugar, baking powder and salt – are  mixed together in the bowl of a stand mixer. Room temperature butter is mixed into the dry ingredients until the mixture resembles coarse breadcrumbs. The milk is added just until the flour mixture is moistened, then the batter is whipped for a full 90 seconds. This aerates and stabilizes the batter for fluffy cupcakes.

Vanilla Funfetti Cupcakes

The remaining milk is mixed in with the egg/oil mixture. The egg/oil mixture is added to the batter in two additions, scraping the bowl after each addition. Be sure to scrape the bowl when noted to make sure the ingredients are being thoroughly incorporated. Fold in the sprinkles of your choice. Divide the batter between the cupcake liners, filling about 2/3 of the way full. The cupcakes are baked a slightly lower temperature at 325F, so that bottoms and sides of the cupcakes don’t get over baked while the middle is still baking. Do not over bake.

Vanilla Funfetti Cupcakes

This cupcake recipe is super versatile. They’re soft and fluffy, but still stable enough for a variety of fillings and frostings. The baked cupcakes will keep for 3 days at room temperature in an airtight container. I do not recommend refrigerating these, as I don’ t recommend refrigerating scratch cupcakes in general. Unless they’re individually wrapped, I find that they dry out a bit to much.

How to make the chocolate fudge frosting

This super chocolatey frosting is super light and creamy. There’s lots of chocolate in it, but whipping the butter and the confectioner’s sugar first, then whipping the buttercream after the chocolate is added ensures a light and creamy frosting, rather than a dense and cloying frosting. It’s so good, it’s hard to not just eat it out of the bowl with spoon.

Vanilla Funfetti Cupcakes

I like to use bittersweet chocolate in my frosting to offset the sweetness from the confectioner’s sugar. Choose a quality bittersweet chocolate that you like, because the chocolate flavor is front and center. Melt the chocolate in the microwave or over a double broiler until the chocolate is melted and smooth, and let it cool to room temperature. While the chocolate is cooling, whip the butter and the confectioner’s sugar until super light and creamy. Add in the cooled chocolate, and beat again until combined. Add in the vanilla, milk and salt and beat on medium speed until light, creamy and thoroughly mixed. I like to whip the frosting for 3-5 minutes or so to get it really light and fluffy. Spread or pipe the buttercream onto the cooled cupcakes and top with your favorite sprinkles. Enjoy!

Vanilla Funfetti Cupcakes

For more cake and cupcake recipes, check out these posts:

Black Forest Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Chocolate Stout Cake with Irish Cream Buttercream

 

Vanilla Funfetti Cupcakes
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Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Buttery, tender and moist vanilla bean funfetti cupcakes topped with creamy, and decadent chocolate fudge frosting
Course: Dessert
Servings: 12 cupcakes

Ingredients

Vanilla Funfetti Cupcakes

  • 1/2 cup (119g) whole milk, room temperature
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 2 teaspoons pure vanilla bean paste
  • 2 tablespoons (26g) canola oil
  • 5 tablespoons unsalted butter, room temperature
  • 1 1/2 cups (175g) cake flour
  • 3/4 cups (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup sprinkles

Chocolate Fudge Frosting

  • 1 cup (170g) bittersweet chocolate, chopped or chips
  • 1 cup (226g) unsalted butter, cubed and softened
  • 1 3/4 cup (210g) confectioner's sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or cream

Instructions

Vanilla Funfetti Cupcakes

  • Heat the oven to 325F. Line two cupcake pans with paper liners and set aside.
  • In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
  • In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt and mix on low speed for a minute to combine.
  • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
  • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
  • Fold in the sprinkles. Evenly divide the batter among the cupcake liners, 2/3 full.
  • Bake the cupcakes for 18-22 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
  • Place the baked cupcakes on wire racks to cool for 2 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.

Chocolate Fudge Frosting

  • Place the chocolate in a microwave-safe bowl and microwave for 30 seconds.  Stir well.  Return the chocolate to the microwave and heat for another 15 seconds and stir again. 
  • Continue heating the chocolate for 15 seconds, stirring after each increment, until chocolate is completely melted and smooth.  Let the chocolate cool to room temperature.
  • Combine the softened butter and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix on low speed for one minute. Turn the speed to medium and beat for 5 minutes, stopping to scrape the bowl every so often.
  • On low speed, add the cooled, melted chocolate. Mix for a minute, until everything is incorporated. Scrape down the sides and bottom of the bowl.
  • Add the salt, vanilla and milk. Increase the mixer speed to medium, and whip for 5 minutes. Scrape down the sides and bottom of the bowl.
  • Pipe or spread the frosting onto the cooled cupcakes. Decorate with sprinkles.

Notes

Baked and frosted cupcakes can be stored for up to 3 days at room temperature in an airtight container. 
 

Filed Under: Cakes and Cupcakes Tagged With: american buttercream, buttercream, chocolate, cupcakes, frosting, fudge, funfetti, funfetti cupcakes, sprinkles, vanilla bean, vanilla cake, white cake, yellow cake

Vintage Gilded Buttercream Cake Tutorial

August 5, 2020 By Ashley Leave a Comment

After working with mostly fondant over the years, I’ve been playing around with buttercream a lot lately, and I’m loving it. I love the messy nature of buttercream, where flaws and rustic application can make a design look stunning. Buttercream doesn’t take itself too seriously. It’s delicious and adaptable, and wild like nature, imperfect, and more often than not, celebrated for its messiness. Perfectly iced buttercream cakes won’t be found in this post – in a different post another time, I’m sure. And so, I’ve created this buttercream beauty for a giveaway with Iron Orchid Designs over on my Instagram feed. I know you guys have heard me talk about these fab products before, but this time, I’m using them on buttercream. My vintage gilded buttercream cake incorporates easy and fast buttercream techniques that can be adapted to almost any buttercream cake design.

Vintage Gilded Buttercream Cake

How to create rough edge buttercream

The color of this bottom tier is one of my favorites. I’m obsessed with this wine color buttercream. I have made this color plenty of times using gum paste, and I wanted to recreate the color to use as the bottom tier of my cake. To color this tier, I used both oil based candy color and gel color. I mixed equal parts of red and purple candy color, and added a touch of black gel color. Mix the purple and red first and let the buttercream develop for a few hours. Check out my post on How to Color Buttercream to see my techniques on how to achieve dark and vibrant colors. Then add a bit of black to just darken the buttercream a few shades. Keep in mind, the buttercream will darken a bit as it sits.

The top two tiers have a base color of dusty cream. To achieve this color, I mixed small, equal amounts of Americolor soft brown and ivory. My ivory gel color has a bit of an orange hue, so I mix the ivory with the soft brown to lessen the warm undertones.

Vintage Buttercream

The rough edge buttercream look has been super popular since Megan and Harry’s royal wedding cake. It’s also super easy to achieve. Rough edged buttercream is a total time saver – no need to use acrylics or the upside down method for a perfectly smooth top.

After filling and crumb coating the cake, chill the cake until it’s firm, for a couple hours or so. Smooth buttercream over the top of the cake, smoothing it out past the edges. Coat the sides of the cake with buttercream, layering it on, especially towards the top. How much buttercream you bulk up at the top edges of the cake will determine how tall and thick the rough edges are. Use a bench scraper to scrape off the excess and smooth the sides. Don’t worry about perfectly smooth buttercream, as I said before, imperfect is what we’re going for in this design. Chill the cakes, only chilling the top two tiers for about 5 minutes. You want the buttercream to set just slightly to keep it in place when adding additional colors on top. You do not want the buttercream to fully set up, as it can change color when scraping the cake. This is particularly true with buttercream based buttercream.

Vintage Buttercream

Creating the watercolor buttercream effect

On the top two tiers, under the gold stamped design, is a minimal buttercream watercolor effect. Both shades were created using very little amounts of claret gel color by ProGel. With a small offset spatula or a palette knife, place patches of buttercream around the cake, starting with the darker color. Use a bench scraper to even out the color around the cake. Add the lighter color, then repeat with the darker color until you’re satisfied with the color. I chose lighter colors for this cake so that the colors sort of blend together for a minimal, blended watercolor effect.

When choosing colors for the watercolor technique, you want to be sure that the colors look good together and will also blend well. You don’t want the colors to mix together and turn strange and unappetizing colors. I like to use buttercream colors that are made with the same combination of gel colors, or colors that are made by combining different buttercream colors together. Chill the watercolor cakes until the buttercream is firm. The buttercream needs to be thoroughly cold in order to stamp the pattern onto the cake, otherwise the buttercream will stick to the stamp, or squish out the sides.

Vintage Buttercream

Creating the vintage stamped effect

The stamp set that I used is the rose toile stamp from Iron Orchid Designs. I also used a craft brayer roller, mine is from Iron Orchid, but this one works well too. You will need parchment paper, or wax paper, and gold edible paint. I recommend this one, or you can create a gold paint with edible gold dust and a clear alcohol. If you choose to make your own, you will need more than half of a small pot of gold dust. Mix the alcohol with the dust until you it’s a thicker liquid. It needs to be thick enough to coat the stamp, but thin enough to be able to easy transfer to the cake.

Roll the craft roller through the edible paint. Roll off any excess, then roll over the stamp to coat. Do not saturate the stamp so that’s dripping, but ensure that the stamp is damp with color. Carefully lift the stamp and place against the cake. Carefully, and lightly press to the cake, taking care not to press IN to the cake, though it’s likely you will get some pressed in impressions. This is totally ok – it goes with the vintage design. Gently and lightly run your fingers over the stamp to stamp the pattern onto the cake.

Vintage Buttercream

You can also use the roller to roll over the stamp. I use this method when using the stamp on a flat surface, like a cookie, or paneled fondant or if I am trying to achieve full design coverage with the stamp.  For this cake, I went with a more aged, almost peeling vintage-y look. I achieved this look by pressing over the stamp in select areas, leaving some spots light or bare. Then take a fine paintbrush and go over any areas you would like darkened, or more filled in.

Let the stamped impressions dry before stacking the cakes. After stacking the cakes, add any florals. For this cake, I used gum paste/sugar heirloom roses, anemones, roses, heritage roses, petunias, blossoms, and rose leaves. Use any flowers that compliment your color scheme, or even skip flowers – the cake is beautiful enough on its own!

Vintage Gilded Buttercream

For more cake tutorials, check out these posts:

Woodland Tree Stump Tutorial

Mini Tutorial: Romantic Roses Cake

Mini Tutorial: White on White Baroque Cake

 

 

 

 

Filed Under: Cake Decorating Tutorials Tagged With: buttercream, buttercream cake, buttercream techniques, cake tutorial, gel color, stamp, sugar flowers, Swiss meringue buttercream, tiered cake, tutorial, watercolor, wedding cake tutorial

How to Color Buttercream: A Comprehensive Guide

July 27, 2020 By Ashley Leave a Comment

Coloring buttercream can be difficult, especially when it comes to very dark or very bright colors, and also in trying to achieve an exact color that’s needed to be reproduced for a cake design.  Matching colors and recreating specific colors isn’t always easy to do.  This guide will help you be able to properly color buttercream and frostings, as well as how to customize and create colors and color palettes. This guide will also help you understand color theory basics, help you troubleshoot any coloring issues and give you some tips and tricks for making specific colors, or color palettes.

Coloring Buttercream

This gradient was created by adding blue buttercream to white buttercream. The blue was made the day before and developed overnight. These gradient colors were mixed just before the photo was shot. You can notice some speckling in the mid/light blue colors because the blue hasn’t fully mixed with the white.

How do different types of buttercream adapt to color?

How well buttercream takes on color and how the color develops depends on what type of buttercream you use. American style buttercream, made with butter or shortening, tends to incorporate color the fastest and easiest. This type of buttercream is considered sugar based, so there is generally less fat in this type of buttercream compared to meringue style, or any other fat based buttercream which tend to contain far more butter or shortening. American style buttercream adapts to color easier as the water based gel color dissolves in the sugar/liquid mixture, so the color can penetrate and deepen before mixing with the fat.

Fat based buttercream takes a bit longer to develop color, and can be a more frustrating process, but it can still be done. Because gel food color is water based, so it takes more color to be able to thoroughly saturate buttercream, especially in larger batches, and with very dark or vivid colors. Fat and water repel, so it takes more time for the color to emulsify and develop into the buttercream, but it is still possible to achieve dark and vibrant colors with gel colors.

Less stable buttercream, like those made with custards, roux, whipped cream or cream cheese, tend to develop color similarly to American style buttercream, but oftentimes the texture and stability can be compromised depending on how much color is added. It is also possible that the buttercream can collapse or separate with over mixing (like a whipped cream buttercream). Avoid adding too much color to these types of buttercream as the stability decreases and the texture changes.

Coloring Buttercream

Top row: This buttercream has been colored black using gel color from chocolate buttercream. The first photo is after a couple hours and is still a charcoal color, but has darkened slightly. The second is black buttercream that was left overnight to rest. Bottom row: Buttercream that has been colored red from buttercream that was colored with electric pink, then red oil-based candy color. The first photo is after a couple hours, the second one is the results after resting overnight.

Buttercream also falls into two base color camps. Butter based buttercream is usually more yellow hued, while shortening buttercream is white. This can also make a slight difference in the outcome of a color, particularly if you’re trying to achieve a light or pastel color. If you add a touch of leaf green to white buttercream, it will most result in a hue that is more true to the bottle green color. If you add leaf green to a yellow-hued buttercream, that leaf green color will be have a warmer undertone from the yellow.

If you need your buttercream to be a pure white, you can use a concentrated bright white gel color, or you can also add very (very) small amounts (toothpick dots) of violet gel color to the buttercream to cancel out the yellow hue and create a white buttercream. I’ll explain more on how this works in the color theory section.

Coloring Large Batches of Buttercream

When coloring buttercream, fondant, ganache, etc., it’s good to invest in gel colors that are highly concentrated and true to color. Highly concentrated color requires you to use less color, making the color less likely to be tasted, and less likely for the texture to go off, which is particularly important in moisture sensitive mediums like ganache, gum paste, and fondant. There isn’t one specific brand of gel colors that I specifically use, and I’m always experimenting with new brands and colors, but I’ll list my preferred colors below.

Coloring Buttercream

When I say true color or true to color, I am referring to colors that are a more accurate representation of that specific color, and not color that has lots undertones of another color, or changes hues when added to buttercream. For example, some black gel colors either have a green or purple undertone that is noticeable when mixing into buttercream and fondant. Some brown gel colors have orange undertones. It takes more time to balance out the undertones, in addition to creating the desired color.

An alternative to gel color, for fat based buttercream, is to use candy color, or oil based colors. Usually these types of colors are created to be used with chocolate, and they work fantastically with fat based buttercream, and ganache and are probably my favorite use for meringue buttercream and ganache. I prefer using these colors when I can, particularly for coloring large batches of buttercream.

Coloring methods:

With a meringue style buttercream, you can color the meringue before the butter is added. Just add the color to the meringue, mix to combine, then add the butter. For a darker color, remove a small portion of the meringue, mix in the color until the desired color is achieved (it will more than likely deflate, that’s ok). Add the butter to the uncolored meringue and mix until the buttercream has reached the proper fluffy consistency. Add the colored meringue at the very end and mix to combine. Add more color if necessary.

You can also use the microwave method for buttercream. Remove about ¼ cup of finished buttercream and place into a microwavable bowl. Add gel color until the the desired color is achieved and microwave for 5-15 seconds until the color is incorporated, deepened and slightly liquid. Add the colored mixture to the buttercream and combine.

Coloring Buttercream

Pastels created using individual gel colors.

It’s important to let the colors develop and deepen for at least a few hours, preferably overnight. Particularly with fat based buttercream, not allowing the color to rest also results in speckling, which means that the color hasn’t fully emulsified into the buttercream. When mixing color into the buttercream, you want to bring it close to the desired color, then allow it to rest. Especially for very dark and bright colors. The buttercream will darken a couple shades. Alternatively, you can make a darker buttercream by starting with chocolate buttercream. Adding darker colors to an already naturally darker buttercream will help you achieve those colors a bit faster with less color.

If you’re concerned about tasting the gel color, or of the possibility of staining mouths, consider using the dark color buttercream only as a thinner outer layer of your cake, rather than piling on a lot of dark buttercream on the outside.

When it comes to mixing small batches of buttercream for painting on cakes, or for buttercream details, I mix gel colors directly into the buttercream with a palette knife to help blend and mix together, while also getting rid of any air bubbles. I particularly love this method because the buttercream gets super smooth and sort of shiny like oil paint.

Coloring Buttercream

When two colors that are opposite on the color wheel are combined, they create a neutral color. The paired colors on the left are pastel primary and secondary colors. The pairs were mixed to create the neutral colors on the right.

Color theory and why it’s important

Understanding basic color theory is fundamental for any artist that works with color. Understanding how colors work together, how to balance and create tones, tints, shades etc. is important in being able to create particular colors, and complimentary color palettes.

So, just a few general color theory basics.

Hues  – Hues are the pure colors in the color spectrum, and refers to the dominate color family of a specific color. It’s really the term we are referring to when we mention “color”, except it doesn’t include, white, black, gray (neutrals). Red, orange, yellow, green, blue, and purple are hues.

Tints – Tints are created when white is added to a hue. Think of these as pastels, or hues that have been lightened and desaturated.

Tones – Tones are created when adding white and black (gray) to a hue. Tones can be darker or lighter than the original. In other terms, tones are created by tinting and shading the hue. Undertones can also refer to warm (red, orange, yellow) or cool (green, blue and purple).

Shades – Shades are created by adding black to a hue, making the hue darker.

Coloring Buttercream

Primary colors – These are the three colors that all other hues are made from, and cannot be made by mixing any other hues together. These colors are red, yellow, and blue.

Secondary colors – These three colors are made when two primary colors are mixed together. These colors are green, orange, and purple

For the best results and the most optimized colors, build color by adding a little bit at a time with multiple colors, rather than just trusting one bottle color. Building colors, especially to create purples and pinks also reduces the chances of fading, which can happen with these colors sometimes. For example, I noticed my purple would lighten and have a blue hue. So when I make purple, I start with electric pink (or a bright pink), then I use purple. The electric pink boosts the brightness of the purple and keeps the pink tone of the purple, if the purple starts to fade.

Be familiar with what a particular gel color looks like – whether it has warm or cool undertones, or if there are any alternative color undertones. Ivory is a color I recommend to always keep on hand,  Adding a little bit of ivory helps to tone down the saturation on bright colors, and can help mute a pastel. I add ivory to all my vintage colors as I like these colors to be muted and warm toned.

Coloring Buttercream

These are primary colors – red, yellow and blue. Notice that the red and yellow look throughly saturated and color is evenly distributed. The blue, being freshly made has more of speckle effect because the color isn’t fully disbursed.

Hues can be neutralized when a color is too overpowering. For example, if you have a  yellow hued buttercream, you can neutralize the color by adding the color opposite on the color wheel, so in this case, it would be violet. Adding a little bit of violet to yellow will “cancel” out the yellow, making it white. Another example is gray buttercream made with black gel color. The buttercream ends up looking a bit green. To neutralize the green, you would add very little red to cancel out the green since they are opposites on the color wheel, and end up with balanced gray.

Brands and Colors I like to use:

Americolor – red, black, royal blue, electric pink, electric blue, electric purple, green, bright white, lemon yellow, chocolate brown, ivory, avocado, moss, gold, dusty rose, regal purple

ProGel – purple, claret, gooseberry, navy

Artisan Accents 

Wilton –brown, kelly green, ivory

Chameleon colors (oil based color)

Coloring Buttercream

The top three colors (red, orange and yellow) were mixed the night before the photo was taken. The bottom three colors (green, blue, and purple) were mixed right before this photo was taken. I mixed primary colors together to create the secondary colors.

Color mixes for popular colors:

Masala/Burgundy – more red and less purple, with a little bit of brown to tone down the brightness

Coral – more orange, less pink and a little bit of ivory to tone down the saturation

Wine – equal red and purple, a touch of brown, a touch of black

Mint – more green, a touch of blue, ivory to mute the saturation

Chocolate brown – brown, touch of black

Moss green – leaf green, touch of brown

Royal blue – electric blue, a touch of purple, a touch of black

Navy – more royal blue, less black and a touch of purple to tone the blue and make it less smoky looking

I hope I’ve helped answer any questions you may have regarding coloring buttercream. I’ll be working on separate coloring posts for pastes, chocolate and royal that will be coming soon-ish. If you have any questions, please leave them below so I can get them answered for you!

For more on buttercream, check out these posts:

Swiss Meringue Buttercream

Italian Meringue Buttercream

Filed Under: Frostings and Fillings, Resources Tagged With: american buttercream, butter, buttercream, candy color, color, food color, frosting, gel color, icing, meringue buttercream, neutrals, shortening

Strawberry Rose Buttermilk Cake

June 10, 2020 By Ashley 3 Comments

Whenever I ask you guys what kind of recipes you want to see on the blog, more often than not, the request is for my cake recipes. As many of you know, I ran a wedding cake business up until the end of 2019. It was a lot of fun (and a lot of hard work) and I built a super successful business, but decided it was time to take a break to be able to spend more time with my family as well as blog and teach cake decorating full-time. The cake recipes I share here are mostly ones that I used for my business, tried and true client favorites that I have made for years. This strawberry rose buttermilk cake is a recipe I have made many, many, many times and is always a favorite.

Strawberry Rose Buttermilk Cake

My strawberry rose buttermilk cake is one of those cakes that combines flavors in such a way that they’re balanced, and light but straightforward in flavor. This cake is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake.

Strawberry Rose Buttermilk Cake

About the mixing method

Let me tell you – this buttermilk cake is a KEEPER. It’s the perfect foundation for most fillings and frostings, and it makes for beautiful layer cakes. This buttermilk cake is mixed using the reverse creaming, or two stage method. Reverse creaming cakes have a tighter, more delicate and soft crumb. They tend to be more compact, with less of a rise compared to creamed cakes, and have a melt-in-your-mouth texture. Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. The reverse creaming method gives me exactly what I’m looking for in a white/yellow cake base. This method of creaming and my recipe is partly adapted by Rose Levy Beranbaum’s The Cake Bible. In recent years, I’ve used a recipe I adapted from my dear friend, Liz over at Sugar Geek Show, from her book Artisan Cake Company’s Visual Guide to Cake Decorating, which is also an adapted recipe from The Cake Bible.

Check out Sugar Geek Show’s Cake Decorating Basics tutorials for beginners.

Strawberry Rose Buttermilk Cake

How to make the buttermilk cake

If you haven’t made a cake using this method, don’t be afraid of it. It’s super easy if you follow the notes on the stages of batter texture along the way in the recipe. And, while we’ve been conditioned to “mix until just combined” or “don’t over mix” so that we don’t over develop the gluten which would result in a tough cake, those rules don’t apply the same in this cake. In the instructions, butter is mixed into the dry ingredients until the mixture resembles coarse bread crumbs. Mixing the butter into the dry ingredients coats the flour, preventing too much gluten formation.

Then, a small amount of liquid is added, just until the dry ingredients are *just* moistened and the mixture is beaten on medium-high for two full minutes until lightened in color, and thick like soft-serve ice cream. This mixing is crucial as it helps to form the structure of your cake. The remaining wet ingredients are added in three parts. The cake batter will be a bit on the thicker side.

Strawberry Rose Buttermilk Cake

You will also notice that this recipe doesn’t have baking soda, but uses all baking powder instead. A bit unusual considering there is an acidic ingredient – buttermilk. Baking soda neutralizes the acid in the buttermilk, and also contributes to the rise of the cake. Too much acid can prevent the cake from developing the proper structure, but also can prevent it from browning. So, why did I skip on the baking soda then? Neutralizing the buttermilk also tames the flavor.  I wanted full buttermilk flavor. This cake is not too acidic without the baking soda so it browns well and rises properly.

For this recipe, a scale is also required. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

Strawberry Rose Buttermilk Cake

I also do not recommend using this recipe for cupcakes. This recipe is designed to bake up somewhat flat, and is also more compact. I use a different, slightly less delicate recipe for cupcakes (it’s ah-mazing) that can accompany all sorts of fillings and frostings that I’ll share soon.

About the Italian meringue buttercream

For this cake, I opted to use velvety smooth Italian meringue buttercream. My how-to post for Italian meringue buttercream can be found here. The strawberry buttercream is super fruity, silky and smooth, with just a hint of rose water. To really get a super concentrated strawberry flavor, I recommend using a jam (homemade or store bought) over a puree. Purees aren’t as concentrated in flavor and can be a bit watery. I’ve provided my strawberry reduction jam in the recipe. Really, strawberries and rose go together like peanut butter and jelly. They compliment each other really well and are amazing when paired with the buttermilk cake. However, you can omit the rosewater if you wish- this cake will still be amazing.

Strawberry Rose Buttermilk Cake

I decorated my strawberry rose buttermilk cake with fresh strawberries and edible dried rose petals. I love the delicate, romantic look of it.

In the pictures of the cake in this post, the cake was sliced while it was slightly chilled. Cutting a chilled cake allows for the cake to not fall apart when cutting it, but also it makes for neat and tidy slices. Serve the cake at room temperature.

For more cake and cupcake recipes, check out these recipes:

Black Forest Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Chocolate Stout Cake

Strawberry Rose Buttermilk Cake
Print Recipe
5 from 2 votes

Strawberry Rose Buttermilk Cake

This strawberry rose buttermilk is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake. 
This recipe yields 2-8" cakes, both just under 2" tall. For a loftier 3-layer cake, make a batch and a half.
Prep Time1 hr 30 mins
Cook Time40 mins
Stacking and Decorating30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 24 1x2x5 slices

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Bake Even Strips (optional)

Ingredients

Quick Strawberry Jam

  • 3 cups (680g) fresh or frozen strawberries
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon fresh lemon juice

Buttermilk Cake

  • 14 oz (397g) unbleached cake flour
  • 14 oz (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 8 oz (226g) unsalted butter, room temperature
  • 4 large eggs
  • 2 oz (57g) canola oil
  • 10 oz (284g) buttermilk, room temperature
  • 1 tablespoon pure vanilla extract

Strawberry Italian Meringue Buttercream

  • 12 oz (339g) strawberry jam
  • 1/8 - 1/4 teaspoon rose water, to taste
  • 1 batch of Italian meringue buttercream

Instructions

Make the quick strawberry jam:

  • Combine the strawberries, sugar and lemon juice in a large saucepan.
  • Place the pan over medium-low heat, stirring occasionally until the strawberries are softened.
  • Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juices and break them up.
  • Simmer the mixture for 30- 45 minutes, or until the mixture is reduced and has thickened.
  • Push the hot strawberry mixture through a fine mesh sieve. Discard the leftover pulp.
  • Let the mixture cool to room temperature. Refrigerate until ready to use.

For the Strawberry Buttercream:

  • Mix the cooled strawberry jam into the prepared Italian meringue buttercream. Add 1/2 cup/4oz at a time, to ensure the jam gets thoroughly mixed into the buttercream.

Make the buttermilk cake:

  • Heat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the buttermilk, oil, eggs and vanilla in medium bowl. Whisk to thoroughly combine. Pour 40z/113g of the wet ingredients into a separate mixing cup.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter chunks, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the 4oz of liquid and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.
  • In a stand mixer fitted with the paddle attachment, combine the strawberry jam at little at a time, rosewater and Italian buttercream.
  • Be sure to mix on low and mix in a little bit of the jam at a time so that the buttercream doesn't separate.
  • Torte the cake for 4 layers. Fill and frost the cake. Finish with fresh cut strawberries and edible/food safe rose bud petals.

 

 

Filed Under: Cakes and Cupcakes Tagged With: buttercream, buttermilk, buttermilk cake, cake, cake filling, italian meringue buttercream, layer cake, rose, strawberry

Italian Meringue Buttercream

June 8, 2020 By Ashley Leave a Comment

Italian meringue buttercream is the lighter, fluffier, more stable cousin to the ever popular Swiss meringue buttercream. Both Italian and Swiss buttercreams are similar as they are light, silky smooth, and melt in your mouth. They both create a smooth cake surface and chill firmly for sturdy stacking and transportation. The main difference between Swiss and Italian is in the preparation of the meringue.

Italian Meringue Buttercream

The Italian method of boiling sugar and water to a high temperature to create a sugar syrup and then adding it to soft peak egg whites, allows for a more stable meringue, or a meringue that will not deflate or breakdown easily over time. This is especially beneficial when using this buttercream for a cake for an outdoor event or on a warm day. With caution of course. If you frost a cake with any butter based buttercream and leave it outside in the sun in mid-July in the Midwest, it’s destined to be a buttery messy puddle quickly. But, for moderately warmer temps, it is the best butter based buttercream to use.

Italian Meringue Buttercream

Egg whites and cream of tartar whipped to soft peaks.

Both Swiss and Italian meringue buttercream contain mostly the same ingredients – egg whites, sugar, butter, salt and flavoring. The exception is that Italian meringue buttercream usually uses some sort of stabilizer (cream of tartar, salt) which stabilizes the egg whites during beating, before the sugar syrup is added.

How to make Italian meringue buttercream

Italian meringue buttercream is made by combining sugar and water into a saucepan and boiling until softball stage, or about 240-245F. As with caramel, mix together the sugar and water. Then stop stirring. You don’t want to create sugar crystals – which would give you crunchy bits in your otherwise silky smooth buttercream. While the sugar is boiling, whip up the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment until soft peaks form. When the sugar mixture reaches temperature, remove from the heat and turn your mixer up to medium-high speed. Drizzle the *very* hot sugar mixture into the bowl, between the side of the bowl and the whisk attachment.

Italian Meringue Buttercream

Sugar syrup has been added, and the meringue has been cooled and beaten to stiff peaks.

Continue to mix on medium-high until the outside of the bowl is just lukewarm to the touch, or the mixture is at 80F. Really though, don’t stress about having exactly 80F meringue here -I’m really just giving you a temperature as a guide. Just feeling that the bowl is lukewarm means it’s ready for the butter. You can wrap the bowl with ice packs or cold towels to help cool the meringue down faster if you wish.

Italian Meringue Buttercream

Right after all the butter was added. A bit deflated, lumpy and thin. Keep mixing!

Same as with Swiss buttercream, softened butter is added to the bowl piece by piece until all the butter is added. The buttercream will deflate a bit, and it is quite possible the buttercream will curdle or look thin, like cake batter,  but keep going. Oftentimes, meringue buttercreams go through an ugly, sloppy mess before coming together and looking more like buttercream. Once the buttercream has come back together, let it mix on low speed for a while – 5-10 minutes or so, to get rid any air bubbles. Air bubbles in buttercream under a fondant cake can result in blow-outs and bubbling fondant. The end result will be perfectly smooth, beautiful, fluffy, light and silky buttercream.

Italian Meringue Buttercream

The buttercream is fluffy, light and smooth. Those little holes and divots are air bubbles. Mix on low for 10 more minutes to smooth them out.

Troubleshooting Italian meringue buttercream

*The buttercream can be refrigerated and also freezes well. Bring to room temperature before rewhipping, otherwise the buttercream will separate. If this happens, heat the metal mixing bowl with a kitchen torch while continuing to whip. Stop applying heat when the buttercream comes together.

*Color meringue buttercream with gel color, or ideally chocolate colors (which are oil based). Do not use liquid color as it can dilute the buttercream.

*If at the end of mixing, your buttercream is a liquidy, soupy mess, pop in the refrigerator for 15-25 minutes to cool it down. Look for the edges of the buttercream to start to harden, then it should be ready to whip again. Repeat this process again if necessary.

Italian Meringue Buttercream

*Keep going! If you have whipped up your egg whites and heated your syrup to the correct temperature, the rest of the process is pretty foolproof. If it is curdled, separated, lumpy, the butter was too cold, etc. Keep mixing. It might take a bit longer but keep mixing and it will come together.

*Italian meringue buttercream can hold quite a bit of flavorings. When adding liquids, such as fruit purees and other liquids, mix in a little at a time. The liquid needs to be able to emulsify into the buttercream. Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. You can also use pulverized freeze dried berries for fruity variations as well.

Italian Meringue Buttercream

The recipe below is for vanilla bean Italian meringue buttercream. But the flavor options are endless. Here are a few popular flavors to experiment with. Adjust the quantities to suit your taste. I like my buttercream flavors as concentrated as possible.

*Chocolate – Add 3 cups (600g) bittersweet chocolate, melted and cooled to room temperature, to a batch of buttercream

*Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch

*Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch

*Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne,  Amaretto, etc. per batch

For more information on meringue based buttercream, check out my post on Swiss meringue buttercream here.

Italian Meringue Buttercream
Print Recipe
5 from 1 vote

Italian Meringue Buttercream

A fluffy, silky and smooth not-so-sweet meringue based buttercream, that is more stable than Swiss meringue buttercream but lighter in taste and texture. Perfect for all types of flavors and add ins.
Prep Time10 mins
Cook Time30 mins
Course: Dessert

Ingredients

  • 9-10 (300g) large egg whites
  • 1/4 teaspoon cream of tartar
  • 2 ½ cups (500g) granulated sugar
  • 1/2 cup (120g) water
  • 3 ½ cups (793g) unsalted butter, room temperature, cubed
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon vanilla bean paste

Instructions

  • Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
  • In a heavy bottomed saucepan, combine the sugar and the water over medium-high heat. Stir to moisten the sugar.
  • Clip a candy thermometer to the side of the saucepan. Boil the sugar and water mixture. Do not stir.
  • Meanwhile, whisk the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar.
  • On medium speed, whisk the egg whites to soft peaks, about 1-2 minutes.
  • When the sugar syrup reaches 240F, remove the saucepan from the heat. Turn the speed of the mixer to high, and very carefully and slowly pour the hot syrup in a thin and steady stream into the bowl, pouring between the bowl and the whisk attachment so that the sugar syrup doesn't splatter. Don't rush.
  • Once the sugar syrup is added, continue to whip until stiff peaks form and the bowl is lukewarm to the touch, about 10-15 minutes. You can wrap the bowl with ice packs to speed up this process, if you wish.
  • Switch to the paddle attachment. With the mixer on low speed, add the softened butter, a few pieces at a time, mixing until the butter disappears into the meringue.
  • After all the butter has been added, increase the speed to medium and whip until thick, and fluffy.
  • Reduce the speed to low. Add the vanilla and salt, and beat for an additional 5-10 minutes to minimize the air bubbles.

Notes

Buttercream can be kept at room temperature for up to 2 days, refrigerated for 1 week in an airtight container and frozen for up to 3 months.

Filed Under: Frostings and Fillings Tagged With: buttercream, cake, cake filling, frosting, italian meringue buttercream, meringue

Mini Tutorial: Romantic Roses Cake

January 29, 2020 By Ashley Leave a Comment

[This post is written in partnership with Satin Ice. All text and opinions are 100% mine. Thank you for supporting brands that help me and my business grow!]

Valentine’s Day is the inspiration behind this “mini” tutorial for my Romantic Roses cake. This cake is sponsored by my sweet friends over at Satin Ice. Their new buttercream icing mix was perfect for palette knife buttercream painting. While this is actually a fondant covered cake, mixed media elements like buttercream and royal icing techniques – such as palette knife painting, detailed piping, buttercream flowers, etc. look amazing together and allows you to incorporate several different techniques.

Romantic Roses Cake

I’m calling this a “mini” tutorial because I’m sharing how I made this cake, but it’s not a step by step detailed tutorial. The idea is to share how I created this cake, and to share a technique and some information for you to be able to replicate it on your cakes.  A reader wrote to me recently asking for me to keep in mind beginner cake tutorials when creating tutorials. I will most definitely be creating tutorials for ALL skill levels and ALL sorts of cakes – birthday cakes, wedding cakes, themed cakes, holiday cakes, etc. Keep in mind that many of the techniques featured in my full or mini tutorials can be applied to any size or style of cake, and many are perfect for all skill levels. Trust me, I’m going to do my best to not let any of you leave a post empty handed.

After determining that palette knife buttercream painting was definitely on the table for this cake, and Valentine’s Day was an underlying theme, my mind went to color next. I wanted to incorporate dark reds, pinks, and blush tones. And what screams Valentine’s Day more than ROSES? To keep with rose theme, I created hybrid tea roses, heirloom roses, David Austin garden roses, and little climbing roses and rose buds. I also added in some rose leaves and some twisty vines.

Romantic Roses Cake

I used Satin Ice fondant for this cake, which I colored with Crystal Colors petal dust in Champagne and Blush, mostly equal parts. I wanted a blush color for the cake but I wanted it more of a cool, muted, vintage-y tone and not so harshly pink. I’ve been experimenting with using dusts for coloring fondant simply to get more of a targeted color. I find that it’s a bit more difficult to achieve the desired color if I’m using gel colors. Food safe dusts come in such a large variety of colors which allows me to achieve the color I’m aiming for much easier. However, if you don’t have these colors, you can use Americolor electric pink and Wilton brown to achieve a similar color. Avoid Americolor brown – there’s a bit too much orange in it. Incorporate very little color gradually since gels are more concentrated.

Romantic Roses Cake

I used the same petal dusts to color my buttercream to match the fondant, which was fairly simple to do since the buttercream mix is pure white. Satin Ice buttercream mix comes as a soft dough. To the dough, you add butter or shortening and water to create an American style buttercream. The buttercream mix is very customizable to most projects. It’s stiff enough for piping flowers and ruffles, but you can also make it soft enough to mimic the same consistency as a meringue based buttercream, which happens to be my favorite buttercream to use. To get that consistency, I added water 1/2 teaspoon at a time until it was soft and smooth, like peanut butter.

Romantic Roses Cake

Because I wanted my palette knife painting to be focused around the sugar flowers, I placed the sugar flowers first. Once the flowers were placed, I created buttercream “petals” around the flowers, by pressing the buttercream coated palette knife up against the cake and gently pulling down and away, to create a slightly grooved petal. Take care not to place your petals too symmetrical. The petals can be different sizes and don’t have to be perfectly neat. Consider creating your petals based on the shape you want your petals to have and direction you want your painting to go. Once I finished the painting, I added some white sugar dragees that I painted gold with a mix of clear alcohol and gold dust.

Romantic Roses Cake

And really, that’s it. A super simple technique just to get acquainted with palette knife buttercream painting. I’m totally in love with the technique and can’t wait to do some palette knife buttercream flowers. Let me know if you try this out!

Check out these posts for more sugar art tutorials:

Gum Paste Blackberries, Leaves and Blossoms tutorial

Essential Tools for Making Sugar Flowers

 

Filed Under: Cake Decorating Tutorials Tagged With: buttercream, cake, cake technique, cake tutorial, sugar flower tutorial, sugar flowers, tutorial, wedding cake, wedding cake tutorial

Funfetti Sandwich Cookies

March 5, 2019 By Ashley 2 Comments

I’m sort of over winter. I happen to love winter and I actually really like snow but I’m so ready for Spring. It would just be nice to go walking around the neighborhood or take the littlest cupcake to the park. It’s been pretty cold,  cloudy and gloomy here. It snowed overnight, leaving us stuck in the house for the day so the littlest and I decided to bake some bright and cheery, funfetti sandwich cookies. Even when I’m not working, baking is something I love to do with the girls.

Funfetti sandwich cookies

My girls go crazy for sprinkles. Sprinkles in pancakes, on ice cream, in brownies, cookies – if there’s a way to incorporate sprinkles, they will.  There’s a magic about sprinkles that make people just love them. Have you ever seen a grumpy face from someone eating something full of sprinkles? Is it even possible?

These cheery funfetti sandwich cookies are loaded with sprinkles, filled with a marshmallow creme buttercream, then rolled in more sprinkles. One of the cool things about these cookies is that you can make them all different sizes and load them up with whatever fillings you wish. Often, I bake these smaller, like two or three bite sandwich cookies for kid’s birthday parties. I’ve even made them larger and filled them with ice cream, which is my favorite way of eating them.

Funfetti Sandwich cookies

You can use any kind of sprinkles you wish to use for your funfetti sandwich cookies. I chose to use jimmies here because I always have them on hand, but feel free to use quins, nonpareils, whatever you like.  The cookies are chewy with crispy edges, packed with vanilla flavor and loaded with sprinkles. The marshmallow buttercream is made with pretty typical buttercream ingredients, but with a container of marshmallow creme and lots of vanilla bean paste. I whip the marshmallow buttercream until it’s super airy, light and creamy. It’s also amazing on chocolate cupcakes. So good.

Be sure to use a strong, good quality vanilla extract, and paste because vanilla is a strong flavor in these cookies. I used my favorite, Nielsen Massey extract and paste. You can also change up the flavor of the marshmallow filling by adding in pulverized freeze-dried fruits. We love these cookies with strawberry marshmallow filling.

Funfetti sandwich cookies

I use a piping bag to pipe the marshmallow buttercream onto the cookies, leaving about 1/4″ border. Place another cookie on top and press just until the buttercream comes to the edge. Then I like to roll the cookies in more sprinkles because, well, SPRINKLES.

Even though the cold weather, snowy weather is still hanging around, it’s March. March means the beginning of wedding season! Be sure to check back to the blog and sign up for the email newsletter because lots of cake tutorials, wedding cake creations, recipes and more are coming soon. Lots and lots of awesome cake info coming to the blog for both the hobby baker and the business baker. Any particular recipes, tutorials, product reviews, etc. you want to see? Leave me a comment below.

Funfetti Sandwich Cookies

If you try these funfetti sandwich cookies, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more crazy delicious cookies, try these Bakery Style Chocolate Chip Cookies or these Strawberries and Cream Shortbread cookies!

 

Print Recipe
0 from 0 votes

Funfetti Sandwich Cookies

Whipped and fluffy vanilla bean marshmallow buttercream sandwiched between sprinkle filled sugar cookies.
Prep Time15 mins
Cook Time12 mins
Chill30 mins
Total Time27 mins
Course: Dessert
Keyword: funfetti sandwich cookies with marshmallow buttercream filling
Servings: 15 sandwiches

Ingredients

Funfetti Cookies:

  • 1 cup (226g) unsalted butter, room temperature
  • 1 3/4 cup (364g) granulated sugar
  • 3/4 tsp fine sea salt
  • 1 tbsp pure vanilla extract
  • 2 large eggs, room temperature
  • 2 3/4 cup (330g) all purpose flour
  • 2 tsp baking powder
  • 3 tbsp sprinkles - jimmies, nonpareil, or quins

Whipped Marshmallow Buttercream Filling:

  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cup (141g) confectioners sugar
  • 2 tsp pure vanilla bean paste
  • 2 tbsp milk
  • 1 jar marshmallow creme
  • 1/4 fine sea salt

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar until light, fluffy and creamy, about 2-3 minutes.
  • Add the vanilla and the eggs, one at a time, and mix after each addition, just until combined.
  • In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and mix on low just until the flour is incorporated.
  • Remove the bowl from the stand mixer. Stir in the sprinkles.
  • Use an ice cream scoop to evenly portion the dough into balls and place on baking sheets, leaving two inches between the cookies. Chill in the refrigerator for 30 minutes.
  • While the cookies are chilling in the fridge, heat the oven to 375F.  Line two cookie sheets with parchment paper.
  • Bake the cookies for 11-13 minutes or until the edges are just beginning to turn a light, golden brown. The centers should be just set. Cool completely.
  • While the cookies are cooling, prepare the marshmallow buttercream filling. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and confectioners sugar on low until combined. 
  • Add the salt, vanilla bean paste, and milk, mixing on low until incorporated. Add in the marshmallow cream.
  • Turn the mixer to medium high and whip the buttercream, scraping the bowl every two minutes or so, for 8 minutes, until super light,  fluffy and creamy.
  • Transfer the buttercream to a piping bag fitted with your choice of piping tip. Pipe a circle of buttercream on half of the cookies, leaving a bit of space (about 1/4 inch) around the edge of the cookie.
  • Top with remaining cookies, pressing the sandwiches together so that the buttercream is near the edges.
  • Roll the edges of the sandwich cookies in sprinkles. At this point you can refrigerate the cookies to firm up the buttercream or serve as is. 

Filed Under: Cookies Tagged With: buttercream, cookie, funfetti, marshmallow, sandwich cookies, sprinkles

Swiss Meringue Buttercream

March 4, 2019 By Ashley 10 Comments

When I discovered Swiss meringue buttercream several years ago, I was intimidated by it. I didn’t like the idea that I couldn’t just throw everything in a mixing bowl and start mixing as I had done with the buttercream I had been making at the time for my cakes. Swiss meringue buttercream requires a bit of extra time, costs a bit more and involves a process. But let me tell you, it is so worth it. Swiss meringue buttercream is luxuriously light and creamy. It’s silky, fluffy and smooth texture makes it a DREAM for filling and icing stacked cakes. It’s stable and holds its shaped when piped. It’s perfect for getting those sharp, precise edges on layer cakes and is a great base for covering with fondant.

Swiss Meringue Buttercream

How to make Swiss meringue buttercream

You begin the process of making Swiss meringue buttercream by heating egg whites and granulated sugar in a bowl over a pot of simmering water. This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. It’s important to mix on low as to not incorporate air. Incorporating air into your buttercream can cause and contribute to cake disasters, such as blow-outs, air bubbles and sinking.

This is the time in Swiss meringue buttercream making that most people think they’ve destroyed it and they pitch all of that glorious (albeit, ugly at this point) buttercream. It’s quite possible your buttercream will look curdled, or super deflated. It might even look separated. But it’s ok. Let it keep mixing. This can take up to 10 or 15 minutes. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It also helps creates that super silky, creamy texture.

Once the buttercream has come together and is fully incorporated, add the flavorings and a pinch of salt. Don’t skip the salt – it helps to define the flavors you add to your buttercream. Swiss meringue buttercream is a blank canvas suitable for many, many types of flavorings. Jams, curds, cookie butters, nut butters, extracts, chocolates, etc. It holds flavors incredibly well so don’t be afraid to experiment.

Swiss Meringue Buttercream

The mixture just after adding butter. The butter is incorporating, the mixture looks like it’s deflating and it looks like it’s curdling. Keep mixing!

Some common questions and concerns about Swiss meringue buttercream:

1. Swiss meringue buttercream is too buttery.

This is the most common concern, no doubt. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream.  I always suggest to meringue buttercream beginners to try a fruit or chocolate flavored buttercream first so you can really get a since of how delicious, adaptable and amazing this buttercream truly is. Additionally, if you’re making a vanilla Swiss meringue buttercream, don’t skimp on the vanilla in quality or quantity. I add both vanilla extract and vanilla bean paste to my buttercream. This buttercream is more of a luxury style buttercream meant to showcase high quality flavors and ingredients. It’s the perfect vehicle for intense and concentrated flavors.

*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add 1/2 -3/4 cup of sifted confectioners sugar after the butter is fully mixed in.

2. Can I make Swiss meringue buttercream in advance?

Yes, definitely. You can keep your Swiss meringue buttercream at room temperature for up to two days. If you’ve let your buttercream sit for a couple days, it will seem kind of spongy if you try to use it as is. Place the buttercream back into the bowl of your stand mixer and mix on low for 5-10 minutes until smooth. You can also refrigerate and freeze the buttercream. Again, you will need to mix again on low speed to smooth out the texture. The buttercream must be room temperature before mixing otherwise, it will separate. I always make my Swiss meringue buttercream in advance and refrigerate it because I’m always making large quantities of it for wedding cakes.

*Pro tip: If you start mixing the buttercream and find that it is still too cold and is separating, you can help bring the separated mixture back together by using a kitchen torch to warm the buttercream. While the mixer is on, run the kitchen torch flame along the outside bottom, of the metal mixing bowl, back and forth, until the buttercream starts to come together. *Only try this technique if you’re using a metal mixing bowl.

Swiss Meringue Buttercream

Starting to form larger curds and looks like it’s starting to separate. But it won’t. Keep mixing!

3. Why aren’t my egg whites whipping into stiff peaks?

Your mixing bowl and utensils must be grease free otherwise the eggs won’t whip up properly. They’re temperamental like that. Wipe down your bowl and utensils with a clean cloth and lemon juice or vinegar to remove remaining fat residue. I also don’t recommend using carton eggs. Sometimes they work, sometimes they don’t. I also don’t find meringue made with carton whites to be as stable.

4. Why is my Swiss meringue rock hard after being refrigerated?

Keep in mind that Swiss meringue is made with mostly butter, so being that cold butter is hard in the fridge, you should expect your buttercream to harden similarly. This aspect of Swiss meringue buttercream though, is one of perks of using it for layer cakes. Cakes refrigerated with Swiss meringue buttercream are far more stable for transportation and for covering with fondant than a cake covered with an American style shortening based buttercream. Also, buttercream acts as an excellent insulator, keeping your cake moist while being refrigerated. Just bring your cake to room temperature before serving and it will be perfectly soft and delicious.

5. I’m adding loads of gel food color to color my buttercream but it’s still not the dark color I want.

Swiss meringue buttercream is oil (butter) based. Gel food color will not allow you to achieve the deep, or vibrant colors that can be easily achieved with shortening based or American style buttercream. To be achieve dark and vivid colors with Swiss meringue buttercream, you need food coloring that is suitable to chocolate, one that is oil based. I like to use Artisan Accents Chameleon Colors.

6. Swiss meringue buttercream costs more to make, takes longer to make and can be more difficult to make. Why would I want to make Swiss meringue buttercream over my go-to American buttercream that is inexpensive, fast, and easy?

Just like some people find Swiss meringue buttercream to be too buttery, some people find American style buttercream to be grainy, greasy or overly sweet. When it comes to taste and texture, it all comes down to personal preference. It’s also important to consider workability as well, especially if you want to make professional looking cakes.

The main reasons I find Swiss meringue buttercream to be worth trying and is my preference for my cakes, is for stability and versatility. If you make layer cakes or tiered cakes, it’s important to have a base buttercream that is stable for layering, stacking and transporting. Swiss meringue buttercream, as well as Italian buttercream, chills firm allowing for a smooth and stable foundation for fondant or rolled chocolate.

I also find that the support from using a meringue style buttercream, or ganache is important for supporting sugar flowers well in a cake. Buttercream that is more loose, doesn’t firm in the fridge (like a shortening based buttercream) just doesn’t have the stability of a meringue buttercream or ganache. Using Swiss meringue allows me to get sharp, clean edges on my cakes and stays firm while I am decorating, stacking, and transporting the cake.

Swiss Meringue Buttercream

The mixture has come back together from it’s curdled state and is starting to look creamy and silky, but there’s lots of air pockets still. Keep mixing on low speed!

Some tips for successful Swiss meringue buttercream:

*Use a candy thermometer or and instant read thermometer to make sure your temperature just reaches 160F. 160F ensures that all the bad bacteria is killed off in the egg whites. However, be sure to bring the temperature of your egg/sugar mixture up slowly and don’t overcook your mixture. Rushing this process will result in scrambled and cooked egg whites.

*Swiss meringue buttercream can hold quite a bit of flavorings. When adding liquids, such as fruit purees and other liquids, mix in a little at a time. The liquid needs to be able to emulsify into the buttercream. Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. You can also use pulverized freeze dried berries for fruity variations of Swiss meringue buttercream.

*If your finished buttercream appears loose and more pudding-like, it’s possible that the butter was too warm when you added it to the meringue. Pop the bowl into the refrigerator for 10-15 minutes then mix again.

Swiss Meringue Buttercream

Perfect texture! Look at that silky and creamy Swiss meringue buttercream.

The recipe below is for vanilla bean Swiss meringue buttercream. But the flavor options are endless. Here are a few popular flavors to experiment with. Adjust the quantities to suit your taste.

*Chocolate – Add 3 cups (600g) of bittersweet chocolate, melted, to a batch of buttercream

*Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch

*Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch

*Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne, or Amaretto per batch

If you try this Swiss meringue buttercream recipe, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Swiss meringue buttercream
Print Recipe
5 from 1 vote

Swiss Meringue Buttercream

Silky, creamy, and stable Swiss meringue buttercream perfect for piping, filling and icing cakes
Prep Time5 mins
Cook Time10 mins
Mixing20 mins
Total Time15 mins
Course: Dessert
Keyword: swiss meringue buttercream
Servings: 10 cups

Ingredients

  • 9 (300g) large egg whites
  • 2 1/2 cups (500g) granulated sugar
  • 3 1/2 cups (793g) unsalted butter, softened and cut into cubes
  • 1/4 tsp fine sea salt
  • 1 1/2 tbsp pure vanilla extract
  • 1 tbsp pure vanilla bean paste

Instructions

  • Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F. 
  • Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added. 
  • Once the mixture reaches stiff peaks, you have Swiss Meringue (Yay!) but we’re going for buttercream here, so onward. Switch out the whisk attachment for the paddle attachment and begin mixing on low speed. 
  • Add the softened butter cubes, a couple at a time, until incorporated. 
  • Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
  • Keep mixing on low and add the salt and flavorings. Mix until everything is fully incorporated.  

Notes

This recipe can be halved or doubled. One full recipe will fill and frost a 8" cake that is 4" or 5" tall. 

 

 

Filed Under: Frostings and Fillings Tagged With: buttercream, fondant, frosting, layer cakes, meringue, Swiss meringue buttercream, tiered cake

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