Buttercream Frosting ~ Three Ways {Cream Cheese, Salted Caramel & Vanilla}

 

 

(left) red velvet cupcake with cream cheese buttercream (center) yellow cupcake with vanilla buttercream (right) chocolate cupcake with salted caramel buttercream
(left) red velvet cupcake with cream cheese buttercream (center) yellow cupcake with vanilla buttercream (right) chocolate cupcake with salted caramel buttercream

 

My sister’s wedding is on the horizon, and I was thinking about how much fun it’s going to be! ūüôā¬† My daughters are going to be flower girls, and they are beyond excited to be wearing “princess dresses” at the wedding.

 

My gorgeous girl enjoying a lollipop from the dessert table!
My gorgeous girl enjoying a lollipop from the dessert table!

 

The wedding festivities started months ago with a Marilyn Monroe themed bridal shower.  I was in charge of the dessert table, and what fun I had crafting film clapper lollipops (I made them with a mold), glittery chocolate covered pretzels, blingy sugar cookies, and of course, an array of delicious cupcakes to be enjoyed by all the ladies.

 

034

Each cupcake had a different variation of my grandma’s famous (to us) buttercream frosting, and all¬†were equally delicious!¬† I¬†KNOW.¬† I licked all the spatulas! ūüėȬ† Enjoy!

Vanilla Buttercream Frosting
Vanilla Buttercream

Grandma’s Famous (to us) Vanilla Buttercream Frosting

Ingredients:

1/2 cup butter, softened

3 cups powdered sugar

1 tsp. vanilla

2 Tbsp. milk

Directions:

Beat butter for one minute on medium speed with a mixer fitted with a large mixing bowl and a whisk attachment.  You could also use a hand mixer with double beaters.  Add 2 cups of powdered sugar, along with the milk and vanilla, and beat on low speed until incorporated.  Add 1 cup of powdered sugar, incorporate on low speed, then increase to medium speed and beat for three minutes.  Frosting should be light and fluffy.  For a thicker consistency, add more powdered sugar.  For a thinner consistency, add more milk.  I suggest you do this VERY gradually, a few tablespoons of powdered sugar and one teaspon of milk at a time.

 

Cream Cheese Buttercream
Cream Cheese Buttercream

Cream Cheese Buttercream

Ingredients:

1/2 cup butter, softened

1/2 cup cream cheese, softened

3 cups powdered sugar

1 tsp. vanilla

2 Tbsp. milk

Directions:

Beat butter for one minute on medium speed with a mixer fitted with a large mixing bowl and a whisk attachment.¬† You could also use a hand mixer with double beaters.¬† Add cream cheese, beat mixture¬†on medium speed for an additional minute. ¬†Add¬†2 cups of powdered sugar, along with the milk and vanilla, and beat on low speed until incorporated.¬† Add¬†1 cup of powdered sugar, incorporate on low speed.¬† Please note:¬† The cream cheese frosting can be spread on the cupcakes, not piped.¬† If you want the frosting to be the consistency necessary for piping, add an additional cup of powdered sugar NOW, but the frosting won’t be as tangy.¬† Then increase to medium speed and beat for three minutes.

Salted Caramel Buttercream
Salted Caramel Buttercream

Salted Caramel Buttercream

Ingredients:

Salted Caramel

1/4 cup sugar

1 tablespoon butter

1/4 cup heavy cream

1/8 tsp kosher salt

Frosting

1/2 cup butter, softened

3 cups powdered sugar

1 tsp. vanilla

2 Tbsp. milk

Directions:

Measure out 1/4 cup sugar and place in a small bowl.  Put 1/4 cup cream, butter, spatula and whisk next to the stove so it will be at hand when you need it.  This process moves very quickly, and if you step away from the stove for a moment your caramel will be burnt in a matter of seconds. Put two tablespoons of the sugar in a medium saucepan and place over medium-high heat.  When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes) stir with a spatula and add the rest of the sugar.

026

When the caramel is a deep amber color remove pan from the heat and add the butter.  Whisk until smooth.  Then add 1/4 cup cream slowly.  The mixture will bubble up, so be careful.  When the bubbling subsides, gently stir with a spatula and add the salt.  Let cool to room temperature.

027

Beat butter for one minute on medium speed with a mixer fitted with a large mixing bowl and a whisk attachment.  You could also use a hand mixer with double beaters.  Add salted caramel sauce and mix on low to incorporate.  Add 2 cups of powdered sugar, along with the milk and vanilla, and beat on low speed until incorporated.  Add 1 cup of powdered sugar, incorporate on low speed, then increase to medium speed and beat for three minutes.  Frosting should be light and fluffy.  For a thicker consistency, add more powdered sugar.  For a thinner consistency, add more milk.  I suggest you do this VERY gradually, a few tablespoons of powdered sugar and one teaspon of milk at a time.

 

 

Comments