I’ve missed you! ::Gives big virtual hug::
I apologize for the impromptu hiatus. Things had been a bit busy, but they seem to have calmed down now.
So a few days after I shared my Poached Egg technique, I took off with the kids to California. We spent a week together with my mom and brother, and then were joined by my husband and brother in-law. The following week was filled with preparations for Eid, me fracturing my collar bone, and my brother’s engagement ceremony (!!!!!).
I had originally planned to prepare a dessert table for the occasion, but after the whole grown-ass-mom-breaking-her-bone situation, I reached out to my brother and sister in-law’s friends, and we all contributed a bit and were able to pull off a joint dessert table! It was so exciting to see what everyone made, and it made the whole occasion even more meaningful.
My “submission” for the dessert table was a batch of vanilla cupcakes with vanilla frosting. The frosting was actually a joint effort on my husband and my part (can you imagine how that went? LOL!). Although we have more of an affinity towards whipped cream frosting, we went with buttercream because it would hold up at room temperature. After searching and searching for a buttercream frosting that not only holds its shape well, but also isn’t thick and cloyingly sweet (which is our main complaint about it), I stumbled upon this recipe from Annie’s Eats. The secret is in the addition of heavy cream! You see, adding the cream gives an otherwise heavy buttercream some lightness. It whips up and forms the most smooth and airy frosting, which pipes great and tastes wonderful!
Whipped Vanilla Buttercream Frosting
Yield: Enough To Frost 2 Dozen Cupcakes
Or a 2-Layer Cake
- 1 ½ cups plus 2 tablespoons unsalted butter, at room temperature
- 3 cups powdered sugar
- Pinch of salt
- 2 tablespoons heavy whipping cream
- 1 tablespoon vanilla
Place butter in a large bowl, and using a whisk attachment, whip on medium-high speed until smooth, about 1 minute. Add the powdered sugar and whip on low speed until completely incorporated. Add salt and whip on medium-high speed until smooth, about 2 minutes. Add heavy whipping cream and vanilla and whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, about 5 minutes, remembering to scrape the sides of the bowl along the way.
Use as needed.
Note: Frosting can be made and frozen in advance. To use, simply leave on the counter and bring to room temperature. The frosting may need to be whipped lightly to bring back to original consistency.