favorite vanilla buttercream recipes?

[bookbunny]

Hello there ! I lurked a bit on TN, but am hoping to participate more now.

What are your favorite vanilla buttercream recipes? I've used the same one a couple of times, but it's just too sweet for me (it asks for like 6-8 cups of powdered sugar). Any tried and true favorites? I'm looking for a recipe that will frost about 24 cupcakes. Thanks!

[SportsChiquita]

Hi! I was more of a lurker too..but would like to participate more now that we've switched over.
I do a ton of baking, and my favorite vanilla buttercream recipe is the one from Cook's Illustrated. It's not too sweet, and great for decorating.

Here is the recipe I got from their website:

Easy Vanilla Buttercream (from Cooks Illustrated April 2007)

The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
Makes 3 cups

20 tablespoons (2½ sticks) unsalted butter, softened (I even use 2 sticks of unsalted and 1 stick of salted butter)
2½ cups Confectioners’ sugar (I use 3 cups)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

[redheadbaker]

Anything with powdered sugar is American, or "simple" buttercream -- I hate it!

I prefer Swiss meringue buttercream (below the cake recipe in this blog post). There's also French or Italian, but to me, they taste just like plain butter, not frosting that contains butter.

[bookbunny]

Thanks so much! I can't wait to try them out!

[pacificrules]

I don't have a recipe exactly, but always use a combination of cream cheese and butter when making buttercream frosting (equal amounts). It cuts the sweetness and gives it a really smooth flavor.

[Deleted]

I generally use swiss meringue, or 7 minute frosting, whatever you want to call it. It's very light, kind of a cross between a french meringue and a buttercream frosting. It's not good for piping, but spreads and keeps very well.

www.foodnetwork.com/recipes/paula-deen/7-minute-frosting-recipe/index.html

[dorothyinAus]

May 15, 2012 10:26:40 GMT -5 redheadbaker said:

Anything with powdered sugar is American, or "simple" buttercream -- I hate it!

Then don't eat or prepare them. But just because you don't like them does not mean that other people similarly don't.

I used one of those hated simple buttercream frostings when I made cakes in the States because one of my friends is allergic to eggs. It's nice to have options should people need them.

[redheadbaker]

May 16, 2012 4:56:50 GMT -5 dorothyinAus said:

May 15, 2012 10:26:40 GMT -5 redheadbaker said:

Anything with powdered sugar is American, or "simple" buttercream -- I hate it!

Then don't eat or prepare them. But just because you don't like them does not mean that other people similarly don't.

She complained that ones with powdered sugar are too sweet. I responded that I agreed, and gave her some options for less-sweet buttercreams.

I didn't say that simple buttercream should be banned from the face of the earth.

[dorothyinAus]

May 16, 2012 6:18:52 GMT -5 redheadbaker said:

She complained that ones with powdered sugar are too sweet. I responded that I agreed, and gave her some options for less-sweet buttercreams.

I didn't say that simple buttercream should be banned from the face of the earth.

Sorry, I misunderstood. I am a bit oversensitive to people saying hate in terms of food other people enjoy. It's just a term I don't see as necessary. I'm okay with people not liking the things I do, but there is no call to use an inflammatory word like hate if you don't have to, you know?

I have never made a frosting with 6-8 cups of powdered sugar. The ones I have made use 2-3 cups of powdered sugar after butter/shortening is creamed with superfine granulated sugar. I get a sweet, but not overly sweet, spreadable frosting.

I would post the recipe here, but it's still in the States -- I forgot to get it from my mother's cookbook when I moved. I have not made it here in Australia -- my mother in law was a professional baker before she retired and she handles all my frosted cake needs.

[Deleted]

May 16, 2012 6:30:39 GMT -5 dorothyinAus said:

May 16, 2012 6:18:52 GMT -5 redheadbaker said:

She complained that ones with powdered sugar are too sweet. I responded that I agreed, and gave her some options for less-sweet buttercreams.

I didn't say that simple buttercream should be banned from the face of the earth.

Sorry, I misunderstood. I am a bit oversensitive to people saying hate in terms of food other people enjoy. It's just a term I don't see as necessary. I'm okay with people not liking the things I do, but there is no call to use an inflammatory word like hate if you don't have to, you know?

So we're not allowed to use the word "hate" now because some people may not hate the same things?

I hate lots of things, whether or not anyone else hates it is irrelevant, I'm still allowed to hate whatever I see fit. She was stating her personal opinion and wasn't forcing it upon anyone else, so I'm not sure why it's so offending. It's food, after all.