Featured Video – Homemade Whipped Cream
I had been experimenting with cake frosting these past few weeks because of my cake projects. I had been tweaking my Vanilla Buttercream Frosting to come up with a new flavor. Last week, I made Chocolate Butterecream Whipped Frosting, the frosting I used for my Triple Dark Chocolate Chiffon Cake.
This week, I created another one, White Chocolate Buttercream Whipped Frosting. So, you might be asking what is the difference between my regular buttercream frosting to the whipped frosting.
The whipped frosting is lighter, because of the additional whipped cream. It is also less sweet, but it is less stable than the frosting without whipped cream. I honestly prefer this type of frosting because its lighter and less sweet. Although, it really depends on what I will be using it for.
For cakes that are exposed for long hours or for those that I want to have detailed design, I would go for regular buttercream frosting without whipped cream. If I am going to serve the cake immediately straight from the fridge and it will not stay long in room temperature, I use whipped frosting. Either way, they both taste good. This is very similar to Vanilla Buttercream Frosting, except for the addition of white chocolate and whipped cream. Let’s get started!
Tips to a Soft & Fluffy Buttercream Frosting
- Room Temperature Butter: Don’t ignore this simple reminder as this is very important to achieving a fluffy texture. A soft butter (not melting) whip better, so it gets lighter and fluffier from accumulating air during the beating process. Air in the butter means light texture.
- Don’t shortcut the Creaming Process: Yes, no shortcut please even if you are in a hurry. The butter needs to be creamed properly, and proper means waiting for it change in light color and soft fluffy texture. Pay attention to the change of butter color. It could take more or 5 minutes depending on the mixer and the speed you are using.
- Whipped Cream: Buttercream frosting tend to be thick and sweeter than any other frosting and that’s part of its nature because of the confectioners sugar. If you reduce the sugar to too less or you add too much sugar, you will not get the light fluffy texture. It should be a balance between sugar and butter and what works for me is 1 1/4 cup sugar to 1/2 cup butter. I’ve tried to cut the sugar lower and it did not give me the texture I’m looking for, it’s too soft to hold for piping. To thin out the butter, use whipping cream for a lighter fluffier texture. Whipping cream when beaten becomes fluffy and airy, just like a whipped cream frosting. This will make the buttercream frosting lighter. If you don’t have cream, then milk full fat milk is the next best option, although milk doesn’t whip as much as cream, or not at all.
That’s it! 3 simple tips for a successful buttercream frosting! Let’s put it to use.
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cup Icing/Confectioners Sugar (sifted)
- 4 tbsp whipping cream (liquid cream). Can be substituted with 1/4 cup of whipped cream (solid, already whipped. This is the one you can buy that comes in a tub or can)
- 35 grams melted white chocolate – I used Lindt Chocolate.
- In a stand mixer or hand mixer, cream the butter until it becomes fluffy (approximately 8 minutes or less if your butter is too soft already).
- Add Icing Sugar and mix until it gets a smooth texture (approximately 8-10 minutes or less if your butter is too soft already).
- Add melted white chocolate and whipped cream and mix for another 5 minutes until fluffy and soft.
- If the frosting is too soft, chill for 15 – 30 minutes. It is advisable to keep the cake, cupcake, brownies into the refrigerator once you add the frosting.
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