Christmas Cupcakes with American Buttercream
Last night as I’m getting ready to close down the lab for the day, Baby Girl message me. “Mom, can I make Christmas cupcakes for my Spanish class tomorrow?”
There was a box of Pillsbury Holiday Funfetti Cake Mix that was begging to be made. My girl knows her way around a box cake mix, so I had no problem letting her create her sweet treats. The kicker was that we didn’t have any pre-made frosting.
Cue one of the quickest buttercream recipes evah:
American Buttercream
Ingredients
- 4 Ounces Unsalted Butter, softened (1 stick)
- 4 Ounces Shortening
- 14 Ounces Powdered Sugar
- ⅓ Cup Pasteurized Egg Whites
- 1 Teaspoon Vanilla Extract
Instructions
- In a mixer, with a paddle attachment cream together the butter and half of the powdered sugar.
- Scrape the bowl down and add in the shortening and the remainder of the powder sugar. Mix with he paddle attachment until fully combined and smooth.
- Change the paddle attachment to the whip attachment, and scrap down the bowl so all the sugary fat is off the sides of the bowl.
- Turn on mixer to medium speed. Slowly add in half of the the egg whites. Mix until combined and then turn mixer to high. Whip for 10 to 15 seconds.
- Turn off the mixer, and scrap the sides of the bowl again. This is ensuring all of the ingredients are properly incorporated.
- Turn on mixer to medium speed. Slowly add in the remainder of the the egg whites and the vanilla. Mix until combined and then turn mixer to high. Whip for 10 to 15 seconds.
- Remove from mixer stand and use accordingly.
