If you like the flavor of cake batter, this is the homemade frosting recipe for you. This cake batter buttercream is delicious on cupcakes, cakes, and as a filling. With the addition of sprinkles, you have the ideal birthday treat.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
My favorite part of making cakes as a youngster was licking the batter off the beaters or the basin. That is completely unsafe to do, yet I am still alive, so I think I beat the chances.
Anyway, I thought it would be amusing to create a cake batter-flavored buttercream. You’ll never get the same strong cake batter flavor from eating straight up cake batter, but I believe this buttercream has a great hint of the flavor.
This buttercream was a lot of fun to make and much more fun to eat!
- LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE CAKE BATTER BUTTERCREAM FROSTING:
- TIPS & FAQs FOR THE CAKE BATTER BUTTERCREAM FROSTING:
- Cake Batter Buttercream Frosting
- What is the difference between cake frosting and buttercream?
- What type of buttercream frosting is best for cake?
- What kind of buttercream is used on wedding cakes?
- What are the three types of buttercream icing?
- What buttercream do professional bakers use?
- What is the most stable frosting for cake?
- What is the best buttercream for beginners?
- What frosting is best for decorating cakes?
- Does buttercream frosting need to be refrigerated?
- What is the most stable frosting for a wedding cake?
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE CAKE BATTER BUTTERCREAM FROSTING:
Cake batter: First and foremost, there is the cake batter. I picked a yellow cake mix since I believe it has the strongest cake batter flavor. the may seem strange, but I’ve tried a lot of cake batter in my life, and I believe the yellow cake mix gives you the original cake batter flavor.
Salted and unsalted butter: When making buttercream, I prefer to use both salted and unsalted butter. You could certainly use 100% unsalted butter and season with salt, but I believe that using half salted butter instead of simply salt tastes better.
TIPS & FAQs FOR THE CAKE BATTER BUTTERCREAM FROSTING:
Sure, although as I previously said, I believe the yellow cake mix has the strongest cake mix taste, but feel free to use whichever combination you choose. If you use a chocolate cake mix, I would add a few teaspoons of cocoa powder to boost the chocolate taste.
No. I believe that using half salted and half unsalted butter gives it the greatest flavor, but if you only want to use one kind of butter, use unsalted and season with a touch of salt. However, instead of using salted butter, use unsalted butter.
Yes. Two cups of fat (butter) to six cups of confectioners sugar yields enough buttercream to cover 24 cupcakes or an 8-inch round double layer cake. You might use one cup of butter to three cups of confectioners sugar to produce half the quantity.Buttercream recipes often ask for less butter but more confectioners sugar. That ratio produces overly sweet buttercream that may occasionally taste gritty, so I avoid it. Increasing the quantity of butter and decreasing the amount of confectioners sugar solves the issue.
You definitely don’t have to perform this step, and many cake batter buttercream recipes don’t, but I think the flour in the cake mix should be baked or toasted a little. I simply don’t know whether it’s completely safe to consume it without doing so. Maybe, but I don’t enjoy taking risks.
Cake mix is just around a dollar in my neighborhood, so it’s not a big problem if I don’t use the full box, but if you want to preserve the leftover, simply put it to a zip lock bag and keep it to make additional cake batter buttercream later. You might also seek into dump cake recipes, which need dry cake batter to be dumped over fruit filling before baking. These are an excellent way to use up any leftover cake mix.
This stage allows the cake mix to dissolve somewhat, preventing the buttercream from becoming grainy or gritty.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
SUPPLIES USED FOR THIS CAKE:
- Cookie Sheet
- White mixing bowl set
- KitchenAid white handheld mixer
- 2D Piping Tips
- Ateco Piping Bags
Ok lets get to the recipe!
**By the way, this recipe was created and tested using volume measures (cups, for example). I do this because most people are used to measuring rather than weighing. To see the weight (gram) measurements, click the metric conversion button. Those figures are weight estimations. If you utilize weight measures, your findings may differ somewhat.
Cake Batter Buttercream Frosting
- cupyellow cake mix
- 1cupunsalted butter, room temp
- 1 cup salted butter, room temperature (using both salted and unsalted butter tastes better, but if you don’t have any salted butter, simply use unsalted and season with salt)
- 6cupsconfectioners sugar
- 2tspsvanilla bean paste( or vanilla extract)
- Preheat the oven to 350 degrees.
- Sprinkle a cup of dry cake mix onto a baking sheet lined with parchment paper.
- Toast for around 6 minutes in the oven. Keep an eye on it since it is extremely simple to overcook it and cause it to smoke. You don’t want to toast it for more than 5-6 minutes, and if it begins to smell toasted or starts to smoke, remove it from the oven immediately.
- Set the toasted cake mix aside and allow it to cool.
- Once the dry cake mix has cooled, combine it with a cup of milk in a mixing bowl. Set aside after stirring.
- Cream the butter in a large mixing bowl with an electric mixer on medium to medium-high speed.
- Add three cups confectioners sugar and vanilla extract and mix on low until blended, then on medium until thoroughly combined.
- Mix in the cake mix, milk mixture, and the remaining three cups confectioners sugar on low, then on medium until thoroughly combined.
- Examine the consistency now. Add another tablespoon or two of milk if it’s too thick. Add another cup of confectioners sugar if it’s too thin.
- Once you’ve achieved the appropriate uniformity, beat on medium speed for at least a minute.
If you use a yellow cake mix, this buttercream will have a more cream tone than a white tone to it. If you want it to be lighter in color, you can use a white cake mix instead of the yellow. Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
OTHER POSTS YOU MIGHT LIKE:
- Fluffy Marshmallow Frosting
- Whipped Vanilla American Buttercream
- Cream Cheese Buttercream
- Vanilla Bean Buttercream
Dont Forget to Pin it Below!
What is the difference between cake frosting and buttercream?
The ingredients are the best method to tell frosting from buttercream. While both include powdered sugar, oil, flavoring, and sometimes milk or water, frosting has no butter at all. Frosting is often produced using shortening or cream cheese.
What type of buttercream frosting is best for cake?
5 Best Buttercream Varieties for Cakes
Buttercream with Swiss Meringue. This is the Frosting Queen.
Ganache icing. Nothing works harder than chocolate ganache to transform a cake into a showpiece.
Buttercream with Italian Meringue.
Buttercream with ermine.
What kind of buttercream is used on wedding cakes?
Swiss and Italian meringue are the two most delectable buttercream alternatives, according to MacIsaac. “Both Italian and Swiss buttercreams are made with meringue, but with slightly different techniques,” she notes, “resulting in a light, fluffy, exceptionally smooth, and less-sweet buttercream.”
What are the three types of buttercream icing?
The three most common buttercreams are American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream.
What buttercream do professional bakers use?
Swiss meringue buttercream is arguably the most common buttercream among pastry chefs. It is exceedingly smooth, making it a favorite option for frosting cakes. It has a much richer butter taste than American buttercream but is much less sweet.
What is the most stable frosting for cake?
People choose Italian meringue buttercream because it is the most stable and least sweet of all buttercreams. If you reside in a warm climate, such as Florida, California, or Texas, Italian meringue will be ideal.
What is the best buttercream for beginners?
Buttercream in the United States
Powdered sugar, cream, and vanilla essence form the base. American buttercream is the simplest buttercream to perfect since it is fabulously creamy, very sweet, and incredibly fluffy.
What frosting is best for decorating cakes?
One of the greatest icings for cake decorating is royal frosting. A pancake batter-like consistency is achieved by combining powdered sugar, egg whites, and meringue powder or liquid. This makes it simple to pour into pastry bags and decorate as desired.
Does buttercream frosting need to be refrigerated?
If you use 100% butter in your buttercream recipe, it must be refrigerated. Once your cake has reached room temperature, an all-butter recipe may melt off. If you make a pure white buttercream with no butter and just shortening, it may be stored at room temperature for up to two days.
What is the most stable frosting for a wedding cake?
While American buttercream melts more readily in warm temperatures than other varieties of wedding cake icing, Swiss meringue may resist greater heat. “Swiss meringue buttercream is surprisingly very stable,” remarked Benner.