Carnation® Instant Nonfat Dry Milk by Nestle®

Oooh I love the sound of the extra creamy-ness of this ivory silk buttercream. So elegant! I am loving your buttercream/frosting collection (:

Monica recently posted…Focaccia

Thank you, Monica!

Such a dreamy, silky buttercream! My only question is, how does one use chilled hands for the pastry bag?

Haha! Thank you, Laura! Yes, well…chilling the ol’ pair of hands in running cold water always helps in warm kitchens during the summertime when piping light and “billowy” buttercream frostings onto layer cakes, doesn’t it?

Need a bowl of this buttercream now!!

LOL! Thank you, Marla! It’s quite the wicked buttercream. I hope you will try it soon!

Stacy, all your buttercream recipes make me question the need for cake – just hand me a spoon and step away! BTW – Congrats of being featured in “The 25 Most Pinned Cake Recipes on Pinterest” – but I’m not surprised – your creations are the bombdiggity!

Shashi @ RunninSrilankan recently posted…Lemon Blueberry Cookies

Thank you, Shashi!

I must try this. Never been a good baker ;).But I will give it a go xx

Thank you for writing, Eva! Please let me know what you think of this recipe and its performance. It’s my husband’s favorite American Buttercream. It is rich, creamy and delightful to work with. Thanks again for writing. Meanwhile, happy baking and buttercream making!

Hi Stacy

Are U alright, You havn’t posted anything in 5 months. I hope you’re not sick again.

Extra creamy, silky and incredibly light, our Ivory Silk Buttercream Frosting melts on the tongue and is not too sweet. This special buttercream is made using a secret ingredient, unique method and is the perfect creamy American-style ivory buttercream frosting for special occasion or everyday cakes and cupcakes. It will become your favorite American-style extra-creamy, ivory buttercream!

A New Classic American-Style Buttercream:

Ivory Silk Buttercream Frosting

My friends, The Buttercream Series continues here at Wicked Good Kitchen and today I am excited to share with you a favorite recipe for yet another “silk buttercream” frosting.

Our Ivory Silk Buttercream Frosting is the extra-creamy version of our popular Best Ever American Buttercream and is the vanilla sister of our Chocolate Fudge Silk Buttercream and Raspberry and Strawberry Silk Buttercream for a sort of Neapolitan trio—perfect for frosting your favorite cakes and cupcakes for special occasions, birthdays and holidays. It is made “extra-creamy” by the addition of a secret ingredient: nonfat milk powder, such as Carnation® Instant Nonfat Dry Milk by Nestle®.

Carnation® Instant Nonfat Dry Milk by Nestle®

In the tutorial for Best Ever American Buttercream, I explain the food science behind casein, found in dairy (such as milk, cream, cheese and nonfat milk powders), and how it serves as an emulsifier and stabilizer in buttercream frostings—especially when used in a concentrated form as with Carnation® Instant Nonfat Dry Milk by Nestle®. For my gluten free friends, the good news is the nonfat milk powder by Carnation® is gluten free. Hooray!

As I mentioned here on the blog previously, the word “silk” has been added to the titles of the buttercream recipes that will be featured in a sub-category of our unique American buttercreams. In addition to these fabulous “silk buttercreams”, our Best Ever American Buttercream is the basis for our Pink Champagne Buttercream and Best Ever BAILEYS® Irish Cream Buttercream. You definitely do not want to miss them as they are truly phenomenal!

This extraordinary buttercream frosting, Ivory Silk Buttercream Frosting, employs a unique method that I have coined the “sugar slurry and emulsification technique”. When I was given a recipe for a bakery-style buttercream from a family friend that owned a bakery, my ninth grade high school baking self was completely floored when it called for 12 ounces of liquid. That’s a full U.S. 1½ cups or 360 milliliters!

Much to my surprise, the very temporary “soupy mess” had me suspending my disbelief before it whipped up into the most incredibly light and luxurious non-European buttercream I had ever had the pleasure of working with and tasting. After all, my only experience was whipping up traditional American Buttercream frostings that often yielded a gritty texture and were overly sweet.

Since that time, I have based all of my American Buttercream recipes on that specific recipe concept to improve the overall texture and taste of American buttercream frostings. Of course, I will soon share here on the blog that dreamy bakery-style buttercream recipe that was given to me by our family friend, Linda. Stay tuned as you will be amazed.

With the weather here in Indy not cooperating (read: extremely overcast rainy days perfect for recipe testing) this past week, and with several layer cakes planned for Wicked Good Kitchen’s upcoming Layer Cake Series, I wanted to offer yet another exceptional buttercream frosting that I shot several weeks ago with our Ivory Silk Buttercream Frosting. You are going to love this one. It will make you delirious! I promise.

Meanwhile, the forecast is looking rosy for several clear days next week and I look forward to shooting a few layer cakes for you. Hopefully, I can get the shots I have been dreaming of outdoors. You are going to love these layer cakes that I have had planned for quite a while now!

White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream

Speaking of layer cakes…

Last night, I received notice that Wicked Good Kitchen’s White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream was featured in a special collection of cake recipes:

The 25 Most Pinned Cake Recipes on Pinterest

As you can see from the list, which includes beautiful photographs of each cake featured, my layer cake and I are amongst some magnificent cakes and good company with the very best and talented baking bloggers in the food blogosphere. I am truly honored to be featured along with such fine company.

The list for The 25 Most Pinned Cake Recipes on Pinterest was compiled by sweet Rebecca over at My Natural Family. With Wicked Good Kitchen’s baking philosophy centered on pure, all-natural ingredients, we share the same outlook on food and from-scratch recipes as My Natural Family. Please check out Rebecca’s charming family-friendly blog—a feast for the eyes and a cornucopia of natural wicked goodness! You will be so glad you did.

Meanwhile, all I can say is thank you to Rebecca for compiling this special recipe roundup and a heartfelt BIG THANK YOU to you—all of my readers and followers at Pinterest for your incredible support. I am beyond grateful and cannot thank you enough.

Now, go bake a fabulous layer cake and frost it with this enchanting buttercream frosting—Ivory Silk Buttercream Frosting. You, your family and friends will love it! Expect rave reviews.

Bon appétit!

xo,

Below are Pinterest-friendly sized images to pin at Pinterest!

Ivory Silk Buttercream Frosting

Extra creamy, silky and incredibly light, our Ivory Silk Buttercream melts on the tongue and is not too sweet. This special buttercream is made using a secret ingredient, unique method and is the perfect creamy American-style ivory buttercream frosting for special occasion or everyday cakes and cupcakes. It will become your favorite American-style extra-creamy, ivory buttercream!

4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off and sifted

3 tablespoons (about 13 grams) nonfat milk powder, such as Carnation® Instant Nonfat Dry Milk by Nestle®

1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®

½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®

1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature

Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Dissolve nonfat milk powder in water and then bring to a boil either in microwave or in a small saucepan over medium-high heat. Carefully pour boiling reconstituted milk over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 4 minutes. Add extracts and mix until well blended.

Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing too many air bubbles.) If desired, tint buttercream with food coloring paste as suggested below in the Notes section.

To Make Vanilla Bean Ivory Silk Buttercream: Reduce pure vanilla extract to 2 teaspoons and add the pulp of one large, plump, split vanilla bean. To Make Natural “Crème Bouquet” Flavored Ivory Silk Buttercream: If desired, omit almond extract. Add ¼ teaspoon Fiori di Sicilia (\"Flowers of Sicily\" vanilla and citrus flavoring extract) by King Arthur Flour®. Alternatively, add fine-quality pure lemon and/or orange extracts, about ¼ teaspoon total, or to taste. Tips: If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes. Buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream. This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe

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