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Homemade Classic Buttercream Frosting

Homemade Classic Buttercream Frosting

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Maggie, asked me to make her a 5 layer birthday cake for her 5th birthday, a layer for every year.  I wanted it to be extra special, so I said “OF COURSE!”   We decided that we wanted every layer to be different, to make a pattern as she likes to say.  Life should be a big bright pattern every day after all.  We went with chocolate as well as yellow cake for the layers.  Her favorite color is yellow, and she wanted “dreamy” frosting with no sprinkles.  I was able to talk her into a few sprinkles but only a few.  Back to “dreamy”, that could only mean one thing to my fellow butter-ball side-kick, this recipe for Homemade Classic Buttercream Frosting.  This recipe is buttery, light, and slightly pretty as she is NOT into princesses or anything pink, she wanted the frosting to be her favorite color. 

Homemade Classic Buttercream Frosting

I usually use all butter all the time with my homemade frosting recipes.  I was low on butter this time, so I made this recipe with half coconut oil, and half unsalted butter.   It worked perfectly.  I am currently obsessed with baking with coconut oil, as it gives everything such a light texture, almost airy as well is smells divine.  

I flavored this frosting with vanilla paste, and orange blossom water, as I wanted it to compliment the chocolate cake.  It was fluffy.  It was light.  It melted on your tongue goodness.  Yes, it was “dreamy”.  

Next time you bake a cake, cupcakes or frosted cookies, do not grab the pre-made frosting off of the counter in the baking aisle.  There is no excuse that you CANNOT make this classic buttercream frosting.  This recipe is not only dreamy but it is easy peasy lemon squeezy.

Recipe:  Homemade Buttercream Frosting

** if you do not want to use coconut oil, then use another stick of unsalted butter

Ingredients:

*frosted a 5 layer cake with enough for a little piping

  • 1 cup virgin coconut oil
  • 1 stick unsalted butter
  • 8 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 tablespoon vanilla paste
  • 2 teaspoons orange blossom water – optional but very good
  • few drops of your favorite food coloring – optional 

How To:

    1. In a mixing bowl, put all the ingredients except the cream, vanilla paste, flavoring, and color.
    2. With a paddle attachment, on a very low setting, or you will have sugar everywhere, beat until mixed, about 2 minutes.
    3. Add the cream, and turn up to medium.
    4. Continue beating until smooth, and fluffy;  about 5 – 7 minutes.  You may need to add a little more cream if you would looser texture.
    5. Add the flavorings, beat just to mix.
    6. Add the color, and beat to mix.
    7. Frost your favorite treat.
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Kim

Saturday 29th of June 2013

Hi there, thanks for the recipe. My question does this frosting crust over like the typical Wilton icing? I'm looking for a recipe that doesn't use shortening (like the Wilton recipe) but I want it to be able to hold up to be used in decorating purposes and one that I can completely smooth out. Thanks!!

admin

Saturday 29th of June 2013

Hi Kim,

The frosting did not crust over - the cake only lasted a couple days. I did not decorate with it that much, so I cannot say how it worked beyond the piping I did. I am not that talented with decorating cakes. :) I am sure it will smooth out as well, like I said I am just not that great at decorating. I love the recipe as it is really light. Let me know how it works for you. ~ Denise

Lucy

Friday 23rd of March 2012

Gorgeous looking cake - I have a question about the frosting - is it harder than plain buttercream due to the coconut oil? I'm trying to make a frosting for mini cupcakes that is easily transportable - so hard. Can you help?! L

Becki Sue

Sunday 26th of June 2011

I finally found the perfect excuse to try this frosting recipe... on the top of coconut cupcakes. I replaced the heavy cream and orange blossom water with coconut milk, leftover from the coconut cupcakes. The rest was a delicious, cream, coconutty frosting that absolutely MADE the cupcakes. Thank you!

Sarah

Saturday 21st of May 2011

What an impressive cake. I have never cooked with coconut oil and don't even remember seeing it at the supermarket, must make a note to look for it. Love that you added orange blossom water, I often use it when making Middle Eastern sweets.

denise woodward

Saturday 21st of May 2011

Janna, no question is dumb, and I should put this in the recipe. You will use the coconut oil at room temperature. It will be solid. Whips up lovely.

Tamar, my god-daughter asked if I could make her a layer cake every year; told her I had a feeling after 5 it would topple For you, I will make a 49 layer! ;)