Whipped Cream Frosting

I use this recipe to both cakes and cupcakes. It's ever sturdy and so yummy. It's not the best for piping but for simple work it's good.

Ingredients

1 (8 ounces) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon of extract flavor of choice
1 teaspoon cream of tartar
1/2 teaspoon orange/lemon zest
2 cups heavy cream

Directions

1. Chill bowl and beaters for 30 minutes before using.  Heavy cream (or heavy whipping cream) CAN'T be beaten into the peak stage with any presence of fat or grease in the bowl or on the beaters- it won't whip. This is why many recipes will specifically say "start with clean bowl and beaters".

2. The cream needs to be beat to stiff peaks FIRST & separately. I also would suggest adding 1 tsp of cream of tartar to the cream to help stabilize it. Place cream, cream of tartar in CLEAN bowl (I always use stainless steel one when whipping cream) and clean beaters into the fridge to chill. After it's chilled whip it to stiff peaks then place back in fridge while you do the other part.

3. Beat the cream cheese, extract, sugar (I used powdered sugar to again help with keeping it stiff) and I added orange zest, so its combined.

4. Then I added about 1/3 of the whipped cream to the cream cheese and gently folded it together, then I added the remaining whipped cream. Folding a smaller amount first lets things mix better and requires less folding/mixing in the end. The taste was great! Still the great tang from the cream cheese (although subdued a tad) but not overly sweet as cream cheese frosting can be.  

Italian Meringue Buttercream

So you want a great buttercream that's not so sweet, Italian buttercream is a go to for me. It's easy to make, takes color and adding not only flavor but I melt chocolate to make it chocolate. All of those factors are a must for me.

Again allow your egg whites and butter to reach room temperature before starting.

Get your sugar and water mixture up to 240. I used a candy thermometer because it's import for the temp to be 240.

When the sugar is at 230 start whipping your eggs with your stand mixer and whisk attachment, getting it ready to combine the sugar mixture when it's ready.

Ingredients

1 3/4 cups  granulated sugar

1/2 Cup Water

8 large egg whites

4 sticks of unsalted butter, room temperature

1 teaspoon pure vanilla extract

Directions

1. In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.

2. While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat! 

3. Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it's very hot!

4. Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature.

5. Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes about 6 cups. 

6. Finally, taste your Italian Meringue Buttercream...delicious, right?  And the best part is, because of the amount of butter in this recipe, it carries flavor incredibly well.  You can flavor your buttercream with anything from coffee to maple syrup to fruit puree!  They sky is the limit! 

Storing And Using Your Buttercream

Your buttercream will keep for up to a week in the fridge, and about a month in the freezer.  I pre-make 3-4 batches of this buttercream recipe and freeze them all the time!  Before using your buttercream to fill or ice a cake, make sure it is room temperature.