My frosting 'guru',as I'd like to call her,directed me to this recipe by Veena's Art of Cakes.It is called a 'whipped buttercream' and uses a unique method of beating together icing sugar and cream and then adding butter at the final stage.I was intrigued at this amazing method and decided to try it out.However,the original recipe uses meringue powder as an added ingredient.
I was a bit apprehensive to try it out initially.But believe me,you absolutely cannot taste it in the final product.I believe it is added for that shiny texture in the buttercream which looks nice when you are piping flowers and the like.Once,I had to make an eggless cake for someone and couldn't use the meringue powder.I went ahead without the meringue powder and thankfully,it turned out as good without it.Ever since I've been making it eggless :)
I have used this buttercream for frosting as well as filling.Though I'd suggest a different filling for a contrast in taste,however it is up to you.This recipe makes enough to frost an 8' round cake but that too depends on what decorating tip you are using.Rosette tip needs double as much whereas a star nozzle might require less.
Recipe source - Veena's Art of Cakes
Icing sugar - 4 cups,sifted
Salt - 1/4 tsp
Meringue powder - 1 tbsp (optional)
Fresh cream - 1/4 cup
Unsalted butter - 1 cup/200gms at room temperature
Vanilla extract - 1 tsp
In the bowl of your electrical mixer,add approximately 1/3 of the icing sugar,salt and meringue powder(if you are using).Stir to combine.
Now switch the mixer on low and slowly add in 1/2 of the cream.Let the mixer run on medium for about 5 minutes.The mixture will become light and sticky giving your buttercream a velvety texture later.Don't make haste with this step.Let it cream well.
After 5 minutes start adding the rest of the sugar slowly.Continue to mix on medium.If the mixture appears too dry add a tbsp or two more cream.Be careful with the quantity,add cream only if the mix appears too dry.I stop when no flecks of sugar remain.Even if the mix is lumpy,it's fine.
After about 3 minutes,start adding the butter into small batches making sure it is well incorporated.Add the vanilla.
Once all the butter is in run the mixer on high for about 3-5 minutes or more until you have a creamy velvety texture and the buttercream does not taste grainy.
When you taste it,you should have a smooth velvety texture in your mouth with no trace of any sugar grain.
Variations - You can flavor the buttercream with your choice of extracts.Strawberry,Almond,Pineapple and so on.For a chocolate version,add cocoa powder along with the icing sugar.A couple of spoons of Nutella would taste great as well.
Here's a cake I decorated using whipped buttercream.I used two different leaf tips for the top as well as the sides.I posted a query on the facebook page regarding a step by step for this one and thanks to all of you for the tremendous response.I will be putting up the tutorial shortly.