Suzi's Blog

Champagne Buttercream

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Frostings by Courtney Dial Whitmore and Courtney Whitmore is a slim treasure of a book dedicated to decadence. Frostings in all forms and flavors appear here. I’m fond of buttercreams and prefer them very lightly flavored. I want my frosting subtle, with hinted flavor and with the ability to let me taste the richness of that underlying butter.

This recipe is just my style. This Champagne Buttercream offers the promise of bubbly now suitably encased in butter and sugar. Use the best quality butter you can. Champagne is fine, but Prosecco or Cava or other sparkling wines will give you alternative, but equally rich, experiences.

This Champagne Buttercream atop a classic white layer cake will dominate any summer brunch on your horizon.


Champagne Buttercream

Yield: 4+ cups

Ingredients:

  • 1 cup unsalted butter at room temperature
  • 4 cups [1 pound] powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons champagne

Preparation:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter for 2 minutes on medium speed. Adjust the speed to low and add the powdered sugar to the butter 1 cup at a time until well incorporated.

Add the vanilla extract and the Champagne. Beat on medium speed for 3 minutes. Add ore powdered sugar to thicken the frosting or some milk to loosen.

Source: Frostings by Courtney Dial Whitmore and Courtney Whitmore

Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/2.8 for 1/100th second at ISO‑1000

 

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Holiday Honey Dessert: Aunt Sassy Cake with Honey Vanilla Buttercream

slice of cake

This week has featured honey-based recipes for the coming spring holidays. Here’s a dessert for you, a cake I blogged about before, and a cake I could blog about every day. This is my favorite non-chocolate dessert. Yes, I do eat such delicacies. And this cake is help trigger the transition. It’s a beautiful to behold and a delight in your mouth. Pair this cake with a lovely dessert wine to complete your holiday feast.

Aunt Sassy Cake

Yield: one 8-inch, 3-layer cake

Ingredients for the Cake:

  • 1 cup shelled pistachios
  • 2 ½ cups cake flour ■
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda •
  • ¾ teaspoon salt ‘
  • ½ cup (1 stick) unsalted butter, softened ‘
  • ½ cup vegetable shortening
  • 1 ¾ cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar

 

Ingredients for the Honey Vanilla Buttercream:

  • 1 ½ cups sugar
  • ⅓ cup all-purpose flour
  • 1 ½ cups whole milk
  • ⅓ cup heavy cream
  • 1 ½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons honey

 

Ingredients for Assembly:

  • cup crushed shelled pistachios

 

 

Preparation:

Make the Cake:

Preheat the oven to 325˚F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

In the bowl of a food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 tablespoons’ worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery—but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda, and salt together over the large bowl containing the pistachio mix. Stir to combine.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixer to low.

In a measuring cup, make 1 ½ cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. Scrape down the bowl, then mix on low speed for a few more seconds.

In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. Don’t be intimidated, it should only take 2 to 3 minutes). Do not overbeat. Gently fold the egg whites into the batter.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the rack and let cool completely. Remove the parchment paper.

Make the Honey Vanilla Buttercream:

 

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing; you can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.

Add the vanilla and honey and continue mixing until combined. If the frost­ing is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble the Cake:

 

Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 ¼ cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Garnish the cake with crushed pistachios and refrigerate it for 15 minutes to it firm up before serving.

This cake will keep beautifully in a cake saver at room temperature for up to 3 days, if the weather is cool and humidity free. Otherwise, put it in a cake saver and refrigerate it for up to 3 days. Let the cake sit at room temperature for at least 2 hours before serving.

Source: Baked Explorations by Matt Lewis