White Buttercream Frosting, almost perfectly white with the perfect buttery buttercream taste!
So it’s that time of year. Homecoming. One of the great things about my job (being a sweets food blogger) is I get to bake lots and lots of sweets. I’ve become known for it locally. Especially in the schools. Probably because my kids are always sharing treats with their friends. Or I’m dropping off some goodies at the school offices to get them out of the house.
It was only natural to get a call to make cupcakes for the Homecoming Dance. With the school colors being black and gold, I needed to keep things simple. The perfect excuse to play around in the kitchen. I made some incredible moist Special Dark Cupcakes and some Yellow Cake Cupcakes.
Most white Buttercream frostings are made with all shortening and no butter. But you can’t really call it a buttercream if there’s no butter, can you? The trick is finding the right balance of butter and shortening. And of course, then there’s what flavoring you use. Instead of vanilla, I use Wilton No-Color Butter Flavor, giving a true buttery flavor. This might just be the best buttercream ever made (even if it isn’t chocolate!)
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White Buttercream Frosting
- 1/2 cup butter, room temperature
- 1 cup vegetable shortening (I use Crisco)
- 6 cups powdered sugar
- 2 teaspoons Wilton no Color Butter Flavoring
- 4 Tablespoons heavy cream
- Cream butter and shortening until smooth and creamy. Slowly add in powdered sugar until all combined.
- Add in Butter flavoring and cream. Beat until frosting is smooth and fluffy. Frost cake or cupcakes as desired.
recipe source ChocolateChocolateandmore.com
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and check out my Cake/Cupcakes Pinterest Board for even more ideas!
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