White Balsamic American Buttercream

Wishing for a room-temperature-stable cream cheese frosting? CakeCentral.com user -k8memphis has developed the next best thing. This buttercream offers the subtle tang of cream cheese in a worry free stable American buttercream. It even crusts!

INGREDIENTS

  • 2 pounds sifted powdered sugar 
  • 1 cup (2 sticks) butter, not rock hard
  • 1/2 cup heavy cream *reduce this amount by the amount of vinegar you use.
  • Pinch salt
  • 1 tablespoon pure vanilla extract, I probably use over a tablespoon
  • 1-2 tablespoons of white balsamic vinegar, I use 2-plus tablespoons 

INSTRUCTIONS

  1. Combine all ingredients.
  2. Beat for 10 minutes until smooth.

Originally posted in: http://www.cakecentral.com/forum/t/831747/frosting-that-can-be-left-at-room-temp#47wZckyhERoYkwe3.99

Comments (24)

on

@naty -- yes it affects the taste it gives it the cream cheese tang --

@limpy -- it's a mock cream cheese icing -- no cream cheese in it -- just the same tang as cream cheese -- and you can control the degree of tang you want by adjusting the white balsamic 

on

@naty -- yes it affects the taste it gives it the cream cheese tang --

@limpy -- it's a mock cream cheese icing -- no cream cheese in it -- just the same tang as cream cheese -- and you can control the degree of tang you want by adjusting the white balsamic 

on

I beat it for ten minutes and it still had the consistency of overbeaten cream. Should  I have beaten it longer or did I over beat it?  I just used the beater, not the whisk, could that have been a problem? It tastes fantastic though!! Can't wait to get it just right.

Thanks you!

Melissa


on

melissa, how soft was your butter? be sure to subtract the amount of vinegar you use from the half cup of cream and don't let the butter get too soft -- i'm glad you like the flavor!

on

ps-- I can never find white balsamic at wal-mart now when it used to be the best source for it so... just sayin' -- maybe I ain't as happy as I should be that I posted this recipe hahahahaha