Whipped Buttercream Frosting

    I love cake. It's even better when it's covered with fluffy buttercream! I've been making this frosting for a long time now and it is my favorite. It's not healthy, but it tastes great! My secret is whipping the butter and shortening for several minutes with an electric mixer before incorporating the powdered sugar into the mix. Make sure it gets nice and fluffy before you start to add anything else. If you're looking for a frosting that is perfect for piping, you just found it. I made my friend Lauren a cupcake wedding dress for her bridal shower a few weeks ago and last week, I whipped some up for my Easter bunny cake!

Whipped Buttercream Frosting

Ingredients:

- 1 cup of salted butter, at room temperature

- 3/4 cup of vegetable shortening

- 4 cups of sifted confectioners sugar

- 1 and 1/2 teaspoon of vanilla extract

- 2 or 3 tablespoons of heavy cream or half and half

    In the bowl of a stand mixer, add the butter and shortening. With the whisk attachment, whip for 4 to 5 minutes. Stop about a minute into mixing and scrape down the sides of the bowl.  Once the butter and shortening mixture is light and fluffy, slowly add in the confectioners sugar. Once combined, add the vanilla. Then, add in the cream one tablespoon at a time until you get your desired consistency. Frost your cake and enjoy.

Guinness Chocolate Cake with Bailey's Buttercream

    Stephen finally came home from his deployment last week! Talk about one excited family! In true Irish fashion, I made him a welcome home cake with Guinness beer! It seemed appropriate the weekend before St. Patrick's Day. This cake is so moist! I was super happy with the way it came out. That Bailey's Buttercream is to die for! I decided to dice up some strawberries and layer them with the frosting, it was an excellent idea!

Guinness Chocolate Cake with Bailey's Buttercream

Ingredients:

  For the cake:

- 3/4 cup of butter

- 3/4 cup of unsweetened cocoa powder

- 1 cup of Guinness Extra Stout

- 1 tablespoon vanilla extract

- 1 and 1/2 cup of sugar

- 1 and 1/4 cup of flour 

- 1 teaspoon baking soda

- 2 eggs

  For the buttercream:

- 1 and 1/2 cup butter, softened

- 3 and 3/4 cups of confectioners sugar 

- 3 tablespoons of Bailey's Irish Cream 

    Preheat oven to 350 degrees. In a small saucepan, over low heat, melt the butter. Once completely melted, whisk in the cocoa, Guinness, and vanilla extract. Set it aside to cool. In a large mixing bowl, whisk together the sugar, flour, and baking soda. Pour the cooled Guinness mixture over the dry ingredients and whisk in the eggs, mixing until smooth. Pour the batter into two well greased 8 inch cake pans. Bake the cakes for about 30 minutes, or until a toothpick comes out clean. Set the cakes aside and let them cool completely. To make the buttercream, beat the butter with a hand mixer on high until white and fluffy. Then, beat in the sugar. Once combined, add the Bailey's until you reach your desired consistency. Frost the cake, refrigerate, and enjoy!

Welcome Home Stephen!! One extremely happy family!

Finished product!

Key Lime Pie Cupcakes

    Yesterday was my dad's birthday! I made some yummy cupcakes to celebrate. These aren't just any cupcakes though. They are stuffed with a tangy key lime vanilla custard! They are topped with a key lime buttercream! They definitely pack a punch. It's like a cupcake ate a key lime pie!

Key Lime Pie Cupcakes

Ingredients:

- 1 box of white cake mix, plus ingredients for mix

- 1/4 cup of key lime juice

- 3 teaspoons of key lime zest

For the filling:

- 1 cup of whipping cream

- 1/4 cup of key lime juice

- 1 package of vanilla pudding mix

- 2 tablespoons of powdered sugar

- 2 tablespoons of milk

- 1 tablespoon of key lime zest

For the buttercream:

- 1 cup of butter

- 6 tablespoons of lime juice

- 1 drop of green food color

- 6 cups of powdered sugar

- 1 tablespoon of key lime zest

    Bake cupcakes as directed on the package, replacing 1/4 cup of the water with the lime juice and adding the zest. Once cupcakes are cooled, core them and set aside. While they are cooling, start the filling by whipping the whipping cream with an electric mixer until stiff peaks are achieved. Then, mix in the lime juice, vanilla pudding mix, powdered sugar, milk, and lime zest. Chill for a few minutes while you make your frosting. To make the buttercream frosting, beat the butter alone until smooth. Add the lime juice and food color, mix until creamy. Beat in the powdered sugar, one cup at a time and then, mix in the zest. Put the filling into a pastry bag and fill each cupcake liberally with the filling. Pipe the frosting on top, chill, and serve.