Best 2 Vanilla Buttercream Filling Recipes
Vanilla buttercream filling is a delightful and versatile condiment that can elevate the taste of various desserts. Whether you are seeking a luscious spread for your cakes, cupcakes, or pastries, or a creamy centerpiece for your trifles and pies, this filling is sure to satisfy your cravings. With its smooth, velvety texture and rich vanilla flavor, vanilla buttercream filling adds a touch of elegance and indulgence to any sweet treat. Discover the art of crafting the perfect vanilla buttercream filling with our comprehensive guide, where we unveil the secrets of achieving the ideal consistency, flavor balance, and application techniques. Dive into the world of vanilla buttercream filling and elevate your baking creations to new heights of delectable bliss.
Here are our top 2 tried and tested recipes!
VANILLA BUTTERCREAM FILLING
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 1/2 dozen sandwiches
Number Of Ingredients 3
Steps:
- Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
- Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
- For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
- For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
- To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.
Tips:
- Use unsalted butter: This will allow you to control the amount of salt in the buttercream.
- Bring the butter and cream cheese to room temperature: This will make them easier to beat together and will give you a smoother buttercream.
- Start with a low speed: Gradually increase the speed of the mixer as you beat the buttercream. This will help to prevent the buttercream from becoming grainy.
- Add the sugar gradually: This will help to prevent the buttercream from becoming too sweet. Start with a little bit of sugar and work your way up to the desired sweetness.
- Beat the buttercream until it is light and fluffy: This should take about 2-3 minutes. If the buttercream is too stiff, add a little bit more cream or milk. If the buttercream is too loose, refrigerate it for a few minutes.
- Flavor the buttercream: You can flavor the buttercream with a variety of ingredients, such as vanilla extract, chocolate, fruit, or nuts. Be creative and experiment with different flavors.
Conclusion:
Vanilla buttercream is a classic frosting that can be used to decorate a variety of cakes, cupcakes, and other desserts. It is easy to make and can be flavored with a variety of ingredients. With a little practice, you can make a delicious and beautiful vanilla buttercream that will impress your friends and family.
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