Whipped Buttercream Frosting

iambaker.net

• 1 cup (2 sticks) butter, softened
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 32 oz confectioners sugar, sifted*
• 2 tablespoons whole milk, you can use up to 1/2 cup if you need a loose, creamy consistency
• pinch salt
• *You can use as little as 16 ounces if you want to decrease sugar

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)

Add vanilla and almond extract.

With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.

Once incorporated, whip frosting for at least 5-7 minutes on medium high to high.

If frosting is too thick to spread, gradually beat in additional milk.

Store in refrigerator up to 2 weeks. Rewhip before using.

*use a very small amount of purple food coloring to make the frosting a brighter white. This takes the yellow tint from it. 

Perfect White Cupcakes

Whipped Buttercream Frosting

www.iambaker.net

2 ¾ cups (275 g) cake flour

2 teaspoons baking powder

¾ teaspoon kosher salt

1 cup unsalted butter, room temp

2 ½ cups (500 g) granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

5 large egg whites

1 cup (225 g) milk, room temperature

Preheat oven to 350°F. Prepare muffin tins with liners. (This recipe yields 23 cupcakes.)

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.

With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.

With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.

Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with the batter.

Bake for 21-23 minutes, or just until the cupcakes start to brown at the edges and the center springs back when touched.

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.

Frost with Whipped Buttercream Frosting