Whipped Buttercream Frosting
Do you love whipped frostings? I sure do! And this one is absolutely delicious! It's fluffy, light, and oh so yummy! And it has a very surprising ingredient - flour!! I know, I know - that doesn't sound very appetizing, but I'm sure you will be pleasantly surprised!! This lightly sweet frosting allows the flavor of your cake to take center stage. The lightness of this frosting is perfect for any decorating style that requires a lot of frosting, or for a first birthday smash cake, when you would want something not too sweet or heavy. I am absolutely in love with this recipe, and I will be developing more flavors, using this recipe as the base, to share with you guys in the near future!
For this recipe, I call it "Whipped Buttercream" because it does have a good buttery flavor. It reminds me of a fluffier Swiss Meringue Buttercream! I hope you enjoy!
This whipped buttercream is a cooked frosting, so you will need a small or medium saucepan. To begin, pour 6 ounces of whole milk into the saucepan.
Next, add 2 ounces of heavy cream.
Add 3 1/2 ounces of granulated sugar for less sweet, low sugar recipe.
Add 6 ounces of granulated sugar for semi-sweet recipe.
Or add 7 1/2 ounces for very sweet recipe.
Note: For any of you noticing a change in the amount of sugar, a super awesome fellow cake decorator tried the 3 1/2 ounce recipe and said she added a tad more sugar, and that got me thinking that the less sweet version may not appeal to as many people. So I've added variations so you can choose the level of sweetness! Thanks Jacky C.!! You're awesome!!
Now for the crazy ingredient - flour! Add 2 level tablespoons of all purpose flour (I know there is a teaspoon in the photo - my tablespoons were in the dishwasher :) ). Be sure to sift the flour before placing into the saucepan.
Begin cooking ingredients on medium-high heat and whisk mixture constantly to keep from burning. Bring mixture to a boil.
Boil mixture until it is thick like custard. Ensure custard is thick enough to leave a good coating on a wooden spoon or rubber spatula. Remove custard from heat and allow to cool to room temperature.
Next, place 1 stick of unsalted butter (4 ounces), 1/2 stick of salted butter (2 ounces), and 1/4 cup high ratio shortening into the bowl of a stand mixer (or other bowl suitable for hand mixer, if using). All ingredients need to be room temperature.
Note: if you do not have high ratio shortening, just replace the shortening with 1/4 cup (2 ounces) of unsalted butter. High ratio shortening just makes the frosting a little more stable and better for piping.
Next, add 2 teaspoons of pure vanilla extract to the mixing bowl.
Mix butter mixture on medium-high speed with either the paddle or whisk attachment until ingredients are well blended and butter is fluffy.
Next, add the room temperature custard to the mixing bowl.
Whip buttercream mixture on highest speed until mixture is light and fluffy. Be sure to stop mixer halfway through and scrape down the sides of the bowl. If using a whisk attachment, this should take about 3 minutes. If using the paddle attachment, this frosting should be ready at about 5 minutes.
Yum!! Look at that perfect fluffy frosting! This seriously is one of the best frostings I've ever tasted!
Keep refrigerated for up to 4 days, or freeze for 3 months. And because this frosting needs to be refrigerated, and because it is so light and fluffy, it will not hold up well under heavy fondant.
I hope you have enjoyed this recipe! God bless!