Extra creamy, silky and incredibly light, our Ivory Silk Buttercream melts on the tongue and is not too sweet. This special buttercream is made using a secret ingredient, unique method and is the perfect creamy American-style ivory vanilla buttercream frosting for special occasion or everyday cakes and cupcakes. It will become your favorite American-style extra-creamy, vanilla buttercream!
- 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off and sifted
- ½ cup (120 ml) filtered or purified water
- 3 tablespoons (about 13 grams) organic non-fat dry milk powder, such as by NOW Foods®
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
- ½ cup (1 stick/113 grams) salted butter, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
- Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Dissolve nonfat milk powder in water and then bring to a boil either in microwave or in a small saucepan over medium-high heat. Carefully pour boiling reconstituted milk over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 4 minutes. Add extracts and mix until well blended.
- Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing too many air bubbles.) If desired, tint buttercream with food coloring paste as suggested below in the Notes section.
- Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
- Yield: Makes about 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes.
Buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream.
This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered.
Cook Time above simply means Active Time for preparing buttercream.
For Vanilla Bean Ivory Silk Buttercream: Reduce pure vanilla extract to 2 teaspoons and add the pulp of one large, plump, split vanilla bean.
For Natural “Crème Bouquet” Flavored Ivory Silk Buttercream: If desired, omit almond extract. Add ¼ teaspoon Fiori di Sicilia (“Flowers of Sicily” vanilla and citrus flavoring extract) by King Arthur Flour®. Alternatively, add fine-quality pure lemon and/or orange extracts, about ¼ teaspoon total, or to taste.
For Extra Thick Buttercream: Reduce liquid (boiling water) by 2 tablespoons (use only 6 tablespoons versus 8 tablespoons in the ½ cup called for) and use only 2 tablespoons plus 1 teaspoon of non-fat dry milk powder before mixing and using in the recipe. This will create a less billowy and light buttercream allowing for nice piping details.
Carnation® Instant Nonfat Dry Milk by Nestle® may be substituted for the organic non-fat dry milk powder.
Original Recipe Source: WickedGoodKitchen.com
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