The Best Buttercream Icing I Have EVER Had!

I acquired this recipe from woodlandbakeryblog.com. I use a lot of Gretchen's recipes but this is by far the best! Her buttercream doesn't crust which is one thing that I really like about it! It's also not super sweet like a lot of the other buttercream frostings that I have had. It does take a little time to make and is a recipe for maybe a more advanced baker but this recipe is totally worth it! I will post the ingredients and general directions on here but I will put a link to her post. I highly suggest that you go to her blog and read through it before you make it. She has a lot of Q & A on there and it really is helpful.

Woodland Bakery World's Best Swiss Buttercream Recipe
Yield: 6 cups (enough to ice 30 cupcakes, or fill and ice 1- 8" cake)
***This recipe can be stored 4 days room temp, 2 weeks fridge, 2 months freezer

Fresh Large Egg Whites 180g (6 large)
Granulated Sugar 300g (1 + 1/2 cups)
Confectioners Sugar 240g (2 cups)
Solid Vegetable Shortening 170g (3/4 cup) *see note on her blog
Unsalted Butter 454g (2 cups)
Vanilla Extract or Vanilla Paste 1 tablespoon

Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color.  The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions. Then Add Vanilla.

http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/

Easy Vanilla Cake Recipe

This is a great cake or cupcake recipe that I found on cookiescupcakesandcardio.com it is a super easy vanilla cake recipe that leaves the outside almost a little bit crunchy but the inside moist and soft.

Easy Homemade Vanilla Cake Recipe
Ingredients:
2 1/4 cups all-purpose flour (270 grams)
3 teaspoons baking powder
1 1/3 cups granulated sugar (265 grams)
1/2 teaspoon salt
1/2 cup butter (120 grams)
1 cup milk (1%, 2% or skim) (0.237 liters)
1 teaspoon vanilla extract
2 eggs
Bake at 350 F for 30-35 minutes

In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Add butter cut into small cubes, a few cubes at a time, and mix until the batter appears grainy with a sand-like texture to it. Next, add the eggs and and mix until just combined. Slowly add the milk, and the vanilla.
Grease two 9" round cake pans, or one 9"x13" cake pan at 350F for 30-35 or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack. Frost as desired.
Tip: What I did when I made this as a cake was I sprayed the bottom of the cake pan with non stick spray and then put down a piece of cut out parchment paper and then sprayed the top of that again. I had no trouble with my cake sticking.

I also made these as cupcakes today and found that when I used a ice cream scoop to fill my cupcake tins, that I got about a pan and a half of cupcakes with just one recipe. Also, I put mine in the oven for 20-22 minutes until a knife in the middle came out clean.

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