Extra creamy, silky and incredibly light, our Vanilla Silk Buttercream Frosting 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 vanilla buttercream frosting for special occasion or everyday cakes and cupcakes. It will become your favorite American-style extra-creamy, vanilla buttercream!
A New Classic American-Style Buttercream:
Vanilla Silk Buttercream Frosting
My friends, The Buttercream Series continues here at Wicked Good Kitchen and today I am excited to share with you a favorite recipe for yet another “silk buttercream” frosting.
Our Vanilla Silk Buttercream Frosting is the extra-creamy version of our popular Best Ever American Buttercream and is the vanilla sister of our Chocolate Fudge Silk Buttercream and Raspberry and Strawberry Silk Buttercream for a sort of Neapolitan trio—perfect for frosting your favorite cakes and cupcakes for special occasions, birthdays and holidays. It is made “extra-creamy” by the addition of a secret ingredient: Organic Non-fat Dry Milk Powder, such as by NOW Foods®.
Organic Non-fat Dry Milk Powder by NOW Foods®
In the tutorial for Best Ever American Buttercream, I explain the food science behind casein, found in dairy (such as milk, cream, cheese and nonfat milk powders), and how it serves as an emulsifier and stabilizer in buttercream frostings—especially when used in a concentrated form as with Organic Non-fat Dry Milk Powder by NOW Foods®. For my gluten free friends, the good news is the organic non-fat dry milk powder by NOW Foods® is gluten free. Hooray!
As I mentioned here on the blog previously, the word “silk” has been added to the titles of the buttercream recipes that will be featured in a sub-category of our unique American buttercreams. In addition to these fabulous “silk buttercreams”, our Best Ever American Buttercream is the basis for our Pink Champagne Buttercream and Best Ever BAILEYS® Irish Cream Buttercream. You definitely do not want to miss them as they are truly phenomenal!
This extraordinary buttercream frosting, Vanilla Silk Buttercream Frosting, employs a unique method that I have coined the “sugar slurry and emulsification technique”. When I was given a recipe for a bakery-style buttercream from a family friend that owned a bakery, my ninth grade high school baking self was completely floored when it called for 12 ounces of liquid. That’s a full U.S. 1½ cups or 360 milliliters!
Much to my surprise, the very temporary “soupy mess” had me suspending my disbelief before it whipped up into the most incredibly light and luxurious non-European buttercream I had ever had the pleasure of working with and tasting. After all, my only experience was whipping up traditional American Buttercream frostings that often yielded a gritty texture and were overly sweet.
Since that time, I have based all of my American Buttercream recipes on that specific recipe concept to improve the overall texture and taste of American buttercream frostings. Of course, I will soon share here on the blog that dreamy bakery-style buttercream recipe that was given to me by our family friend, Linda. Stay tuned as you will be amazed.
White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream
Speaking of layer cakes…
Last night, I received notice that Wicked Good Kitchen’s White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream was featured in a special collection of cake recipes:
As you can see from the list, which includes beautiful photographs of each cake featured, my layer cake and I are amongst some magnificent cakes and good company with the very best and talented baking bloggers in the food blogosphere. 🙂 I am truly honored to be featured along with such fine company.
The list for The 25 Most Pinned Cake Recipes on Pinterest was compiled by sweet Rebecca over at My Natural Family. With Wicked Good Kitchen’s baking philosophy centered on pure, all-natural ingredients, we have the same outlook on food and from-scratch recipes as My Natural Family. Please check out Rebecca’s charming family-friendly blog—a feast for the eyes and a cornucopia of natural wicked goodness! You will be so glad you did.
Meanwhile, all I can say is thank you to Rebecca for compiling this special recipe roundup and a heartfelt big THANK YOU to you—all of my readers and followers at Pinterest for your incredible support. I am beyond grateful and cannot thank you enough.
Now, go bake a fabulous layer cake and frost it with this enchanting buttercream frosting—Vanilla Silk Buttercream Frosting. You, your family and friends will love it! Expect rave reviews.
Happy baking and buttercream making!
Below are Pinterest-friendly sized images to pin at Pinterest!
Extra creamy, silky and incredibly light, our Vanilla 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 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 g) 100% pure cane confectioners’ sugar, spooned into cup, leveled off and sifted
- ½ cup (120 ml) filtered or purified water
- 3 tablespoons (about 13 g) organic non-fat dry milk powder
- 1 tablespoon (15 ml) pure vanilla extract
- ½ teaspoon (2.5 ml) pure almond extract
- ½ cup (1 stick or 113 g) salted butter, at room temperature
- ½ cup (1 stick or 113 g) unsalted butter, at room temperature
- 1 cup (192 g) organic palm shortening, 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 (1080 ml); enough to fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) 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 (10 ml) 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 (1.25 ml) 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 (1.25 ml) total, or to taste.
For Extra Thick Buttercream: Reduce liquid (boiling water) by 2 tablespoons (30 ml) (use only 6 tablespoons (90 ml ) versus 8 tablespoons (120 ml) in the ½ cup called for) and use only 2 tablespoons (30 ml) plus 1 teaspoon (1.45 g) 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.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we recommend organic confectioners’ sugar and grass-fed butter. We also highly recommend Nielsen-Massey® Organic Pure Vanilla Extract and Nielsen-Massey® Pure Almond Extract as well as Spectrum® Organic All Vegetable Shortening made from 100% organic palm oil and NOW Foods® Organic Non-fat Dry Milk Powder .
Original Recipe Source: WickedGoodKitchen.com
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