Whipped Vanilla Buttercream Frosting

FRIENDS!

I’ve missed you! ::Gives big virtual hug::

I apologize for the impromptu hiatus. Things had been a bit busy, but they seem to have calmed down now.

So a few days after I shared my Poached Egg technique, I took off with the kids to California. We spent a week together with my mom and brother, and then were joined by my husband and brother in-law. The following week was filled with preparations for Eid, me fracturing my collar bone, and my brother’s engagement ceremony (!!!!!).

I had originally planned to prepare a dessert table for the occasion, but after the whole grown-ass-mom-breaking-her-bone situation, I reached out to my brother and sister in-law’s friends, and we all contributed a bit and were able to pull off a joint dessert table! It was so exciting to see what everyone made, and it made the whole occasion even more meaningful.

This is what everyone contributed- Nutella Brownies, Jalaibee, Cupcakes, Baklava Fingers, Russian Tea Cakes, Banana Pudding, Lemon Bars, and Chocolate Chip Cookies.  Thank you all!  Everything was so delicious, and most of all so thoughtful!

This is what everyone contributed- Nutella Brownies, Jalaibee, Cupcakes, Baklava Fingers, Russian Tea Cakes, Banana Pudding, Lemon Bars, and Chocolate Chip Cookies. Thank you all! Everything was so delicious, and most of all so thoughtful!

On the other side of the table, my sister in-law had the idea of putting together a Milk & Cookies Bar.  It was so adorable! The whole table came together wonderfully :)

On the other side of the table, my sister in-law had the idea of putting together a Milk & Cookies Bar. It was so adorable! The whole table came together wonderfully 🙂

My “submission” for the dessert table was a batch of vanilla cupcakes with vanilla frosting. The frosting was actually a joint effort on my husband and my part (can you imagine how that went? LOL!). Although we have more of an affinity towards whipped cream frosting, we went with buttercream because it would hold up at room temperature. After searching and searching for a buttercream frosting that not only holds its shape well, but also isn’t thick and cloyingly sweet (which is our main complaint about it), I stumbled upon this recipe from Annie’s Eats. The secret is in the addition of heavy cream! You see, adding the cream gives an otherwise heavy buttercream some lightness. It whips up and forms the most smooth and airy frosting, which pipes great and tastes wonderful!

 

VanillaButtercreamFrostingPic

 

Whipped Vanilla Buttercream Frosting

Yield: Enough To Frost 2 Dozen Cupcakes

Or a 2-Layer Cake

Ingredients:

  • 1 ½ cups plus 2 tablespoons unsalted butter, at room temperature
  • 3 cups powdered sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon vanilla

Directions:

Place butter in a large bowl, and using a whisk attachment, whip on medium-high speed until smooth, about 1 minute. Add the powdered sugar and whip on low speed until completely incorporated. Add salt and whip on medium-high speed until smooth, about 2 minutes. Add heavy whipping cream and vanilla and whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, about 5 minutes, remembering to scrape the sides of the bowl along the way.

Use as needed.

Refrigerate leftovers.

Note: Frosting can be made and frozen in advance. To use, simply leave on the counter and bring to room temperature. The frosting may need to be whipped lightly to bring back to original consistency.

Coffee Flavored Cake With Coffee Buttercream Frosting

I love having people over (or volunteering to bring something along when invited) because it gives me a chance to test out recipes that I wouldn’t otherwise.  That’s not to say that we wouldn’t like it, but what I mean is that with a toddler and husband with a very specific palate, I sometimes get lazy in wanting to try new recipes.  Like this Coffee Flavored Cake by Flour and Spice– you see, although I love coffee, my husband isn’t a fan of it, and I’m not crazy enough to give my almost-3-year-old son a cake loaded with caffeine. #SorryNotSorry

So last week when I was invited to a ladies brunch, I jumped at the chance to bring along a dessert.  I had pinned this recipe when it was first posted for two reasons:

(i) I love coffee and coffee flavored baked goods.

(ii)  The size of the cake is ideal for a small gathering, i.e., it produces a one layer 9″ cake.  Also, the frosting amount is perfect too.

If you or someone you know is a fan of anything coffee, be sure to give this cake a shot.  It’s super easy to throw together and the results are phenomenal 🙂

 

CoffeeFlavoredCakeWithButtercreamPic

 

Coffee Flavored Caked

With Coffee Buttercream

Yield: One 9” Cake

Ingredients:

For Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • ¼ cup milk
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

For Frosting:

  • 1 tablespoon hot water
  • 2 teaspoons instant coffee granules
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • Pinch of salt

Directions:

Make Cake:

Preheat oven to 350˚F and set aside a greased 9-inch cake pan.

In a medium bowl, combine all-purpose flour, baking powder, and salt. Set aside.

In a small bowl, combine instant coffee and hot water. Mix until the granules have dissolved completely. Add milk and set aside.

In a large bowl, beat butter at low speed until creamy, about 3 minutes. Add sugar and beat on low speed until light and fluffy, approximately another 3 minutes. Add eggs one at a time, beating for 1 minute after each addition. Add vanilla and mix well.

Add the coffee and milk mixture and mix well. Do not worry if the batter looks curdled. Slowly add the flour mixture and beat on low speed until thoroughly combined.

Transfer batter to greased pan and bake for 28 to 32 minutes, until an inserted toothpick comes out clean. Allow the cake to rest for 10 minutes, then transfer to a wire rack and cool completely.

Make Frosting:

In a small bowl, combine hot water and instant coffee. Mix until the granules have dissolved completely and set aside.

In a large bowl, beat butter on medium speed until fluffy, about 2 to 3 minutes. Add powdered sugar and beat on low speed until fully incorporated, about 2 to 3 minutes. Add coffee mixture, vanilla, and salt and mix on low speed for a few minutes to incorporate. Do not worry is the frosting looks curdled. Increase speed to medium and beat for a few minutes, until the frosting is light and fluffy. Frost cake as desired.

 

Daring Bakers: Whoopie Pies- Chocolate Whoopie Pies with Buttercream Filling

It’s that time of the month again!  For those of you who aren’t familiar, Daring Bakers is a group of bloggers and non-bloggers who are assigned a “secret” challenge at the beginning of each month.  The 27th of each month is the “reveal” date, in which those who blog can write about their experiences and recipes for the challenge.

The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”

I was so excited for this month’s challenge! I don’t know why, but lately I had been in a baking rut.  When the challenge was posted in the Daring Bakers Forum on the 1st of the month, I made the whoopie pies the very next day!  While I hadn’t seem them very much while I lived in California, I do seem them around quite a bit here in the Midwest.  I decided to make a Chocolate Whoopie Pie, with a recipe provided by our hostess (which is a King Arthur favorite), and instead of the traditional Marshmallow filling, I opted for a light buttercream.  The recipe for the buttercream filling is courtesy of Annie’s Eats, and it truly makes a wonderful contrast against the deeply chocolate cookies sandwiching it.

My son, husband, and I absolutely loved these! This month’s challenge was definitely a home run, and I can’t wait to try other flavor combinations in the near future (banana whoopie pie with a cream cheese or caramel filling is going to grace our home soon)! 😀

ChocolateWhoopiePiePic

Chocolate Whoopie Pies

With Buttercream Filling

Yield:  1½ to 2 Dozen Pies

Ingredients:

For Whoopie Pies:

  • ½ cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 teaspoon instant espresso powder (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup cocoa, sifted
  • 2 1/3 cups all-purpose flour
  • 1 cup milk

For Buttercream Filling:

  • 10 tablespoons unsalted butter, at room temperature
  • 1¼ cups powdered sugar
  • Pinch of salt
  • 2 teaspoons vanilla
  • 1 tablespoon heavy cream

Directions:

Make Whoopie Pies:

Preheat oven to 350˚F and set aside two baking sheets lined with parchment paper.

In a large bowl, beat together butter, brown sugar, espresso powder (if using), baking powder, baking soda, salt, and vanilla.  Add egg and beat until smooth.  Add cocoa and stir to combine.  Add all-purpose flour and milk alternately, and stir until thoroughly combined.

Transfer batter to a piping bag and pipe 1-tablespoon sized mounds onto the baking sheets, being sure to keep at least 2 inches of space between each mound.  With a damp finger, lightly pat the tops of the cakes to flatten and even them out.  Bake for 8 to 10 minutes, until the cakes are set and firm to the touch.  Remove from the oven and cool for a few minutes, then transfer to cooling racks to cool completely.

Make Filling:

In a large bowl, whip butter over medium-high speed until smooth, about 30 seconds.  Add powdered sugar and salt and beat on medium-high speed until smooth, about 1 to 2 minutes.  Mix in vanilla and heavy cream on low speed until just incorporated, then increase speed to medium-high and whip for 4 minutes, making sure to stop a few times to scrape down the sides of the bowl.

Transfer filling to a piping bag.

To assemble the cookies, match them up in pairs by size.  Pipe filling onto the flat side of one cookie, and then place the second cookie on top to create a sandwich.

Leftovers may be refrigerated.