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Whipped Key Lime Buttercream
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This whipped key lime buttercream is light, fluffy, with a light tangy taste and not-too-sweet mousse-like texture! It's absolutely delicious on key lime cake filled with key lime curd! Yum!!
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Whipped buttercream is a cooked recipe, so a small or medium saucepan is needed. To begin, pour 6 ounces of whole milk into the saucepan.
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Next, add 2 ounces of heavy cream.
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Add 7 ounces of granulated sugar.
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Next, sift two tablespoons of all purpose flour into the saucepan.
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Begin cooking ingredients on medium-high heat and whisk mixture constantly to keep from burning. Bring mixture to a boil.
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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.
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Next, place 1/2 stick of unsalted butter (2 ounces), 1/2 stick of salted butter (2 ounces), and 1/2 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.
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Next, add 1 teaspoon of vanilla extract to the mixing bowl.
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Add 4 teaspoons of 100% natural key lime juice. I'm using Nellie and Joe's 100% natural bottled key lime juice.
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Mix butter mixture on medium-high speed with either the paddle or whisk attachment until ingredients are well blended and butter is fluffy.
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Next, add the room temperature custard to the mixing bowl.
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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.
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And that's how you make delicious whipped key lime buttercream!

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. Though I recommend keeping this frosting refrigerated, it is safe to let it sit out for several hours.

I hope you have enjoyed this recipe! God bless!
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