It’s not easy to find a great butter cream. Some people like less buttery, less sweet, less fatty (come on, people… it’s flippin’ butter cream frosting!), less calories, or less/more something. Heaven help me. It is a bee in my bonnet. The pebble in my shoe. The pea to my Princess. Yet still I’m moved to find more recipes to suit more tastes. It’s just what I do.
And just in case you notice the terminology change here between butter cream, buttercream frosting, and frosting, visit THIS blog post to see why I don’t use them interchangeably and how I differentiate between these all-too-similar terms.
This frosting first appeared on my Perfect White Wedding Cupcakes, and to match the wedding theme I made the frosting almond flavored. You know, the classic WASC cake (white almond sour cream, for those that may not know). Can I just tell you how glorious this pairing was??? So much classic flavor and feel here, it took me back to my childhood and the fancy desserts that were common at potlucks I went to with my mom. Sunday brunches, Christmas cookies, breakfast pastries… The nostalgia is strong in this recipe (say that like Yoda… it helps it all make sense).
The key to how light and silky it turns out is whipping it, more than you may be comfortable with whipping it. Similar to my Perfect Vanilla Cake recipe that requires no less than than 13 minutes of mixing all together. But you trusted me on that one, right? Grant me your trust again here. You’ll be happy you did!
Before I bestow this glorious recipe upon the interwebs, I’d love to share a few flavor alterations that would be fabulous! These are a replacement to the provided flavors in the recipe (you can also find them in the recipe “Notes” section if you print the recipe out).
- Orange: 1 tsp vanilla extract, 1 tsp orange extract, and zest of 1 orange
- Lemon: 1 tsp vanilla extract, 1 tsp lemon extract, zest of 1 lemon
- Chocolate: 1 tsp vanilla extract, 1 cup dutched cocoa (like Hershey’s Special Dark or THIS one that’s my current fave!), additional cream to thin to desired consistency
- You can also add powdered freeze-dried fruits like in my Blueberry Gourmet Fondant – add one full bag at a time for full flavor, sifting the powdered fruits with the confectioners’ sugar (and no, dehydrated fruit is not the same and will not work)
And this is the same white frosting that appeared on my GLORIOUS Perfect White Wedding Cupcakes recipe that you can get HERE. That’s them just above… aren’t they just too pretty? But then again, how can I deny the fun color and brilliant sparkle of the sprinkles on these ones?!? (Those sprinkles are from Sweetapolita! Get them HERE.)
Enjoy this delicious frosting recipe! It’s perfect for ANY cupcake!