Tag Archives: Recipe

Making Use of My Kitchen Aid Mixer Part II: Buttercream

My favorite thing to make with my Kitchen Aid mixer is homemade buttercream! I’ve tried so many different recipes, tools and methods until I finally found a combination that I liked.  I killed a cheap hand mixer trying to make buttercream during my first few attempts.  I went and bought a nicer one with more power but honestly nothing matches the power of my Kitchen Aid Mixer.  For my basic Vanilla Buttercream I use a variation of the fluffy buttercream recipe from the cooking classy website.  I love this buttercream! I use it on every type of cake possible.

Here is my version of the recipe

1 ½ cups of unsalted butter i.e. 3 sticks at room temperature

32 ounce bag of powdered sugar i.e. 4 cups

1 tsp Vanilla extract

1 tsp Almond extract

up to 3 Tbsp heavy whipping cream

I use the paddle attachment on my Kitchen Aid mixer when making buttercream. First I whip the butter.  The cooking classy recipe is the only one that recommended whipping the butter and I must say it makes a HUGE difference. Whip the butter for about 7 minutes until it is almost white.  I personally think the sugar blends better when it’s mixed this way.

whipped butter

A good example of “whipped butter”. My kitchen lighting is horrible so it looks yellower then it actually was.

Then I add the powdered sugar in increments.  Add about ¼ of the bag or 1 cup and then blend.  Repeat until almost all of the powdered sugar is mixed in. I keep a little extra for the next step as a “just in case”.   In between make sure to scrape the sides of the bowl and scrape the bottom of the bowl.  Little amounts of powdered sugar tend to get trapped under there in my machine.

Then I add the almond extract and vanilla Extract.  Do not forget the almond extract. It is a must! Ever since my wedding cake baker told me that was her secret ingredient, I don’t make any buttercream without it.

Finally I add a 1 Tbsp of heavy whipping cream at a time. If you like more of a whipped consistency with butter cream, add all 3 tbsps.  I prefer a more traditional buttercream. If it becomes a little too “whipped” I add the last little bit of powdered sugar to even it out.   Again, if you like whipped buttercream add all of the heavy whipping cream and continue whipping until it is the consistency you like.

Buttercream

 Kind of messy but that’s how it looks in the end!

Cake in domeThe finished product, Vanilla Buttercream (with red food coloring)

Few other things

-When I am not going to use the buttercream right away I keep it in the refrigerator. It tends to keep well for a few days.  I leave it out until its room temperature before applying it to cakes. This recipe creates a great buttercream that is easily spread on cakes when it’s at room temperature.  I also leave leftovers in the fridge and snack on it.

-I added a little bit of cream cheese the last time because I was making a red velvet cake.  I am fan of the more sugary cream cheese icing so I only added a few spoonfuls from the small container of Philadelphia Cream Cheese after mixing all of the other ingredients, it came out great. I did notice that after adding the cream cheese my buttercream looked more like what I like to call whipped buttercream.

Cream Cheese addedButtercream after the cream cheese was added. Looks different doesn’t it??

Cream Cheese

And my final cake with the cream cheese version of the icing! Again my kitchen lighting is horrible just know it looks better in person, LOL.

-I use real butter and not Crisco when I make buttercream.   The Crisco version is more like faux fondant and I imagine you can mold it better than regular buttercream. Problem is that this version is very greasy and many recipes even have you add imitation butter flavoring to get the real butter flavor. I prefer real butter.

– Also if you like that salty sweet contrast, salted butter is a good way get that taste.  I prefer pure sweetness so I stick to the unsalted.

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Making use of my KitchenAid Mixer: Ice Cream Recipe

photo 5

*** For an updated version of this recipe head to my new blog here ***

After my wedding I was able to talk my husband into getting a KitchenAid mixer with some of the giftcards we received.  To ensure I don’t have to hear about this being an unnecessary expensive purchase for the rest of my life, I make sure I use it for little random things all the time.  I’ve made more homemade cakes and homemade buttercream then my waistline can handle so I started branching out to new things and recipes.  One of my favorite things about the KitchenAid mixer is all of the attachments you can buy for it.  After having it for about 6 months I finally bought my first attachment, the ice cream maker.

photo (40)

 Isn’t she adorable? 🙂 I got the decal from the House of Smith’s website.

Let me just say that making ice cream isn’t as simple as I thought it would be in terms of time.  First the freezer bowl, the necessary element to this whole process, has to be frozen for 15 hours. So don’t be like me and decide you want to buy an ice cream maker at 3pm for ice cream that evening.  You won’t get to enjoy your finished product for at least another day.

I modified and combined a few recipes I found online. The bulk of this recipe is adopted from a Frozen Custard recipe.  My final product didn’t have the consistency of my favorite frozen custard place, Andy’s but it was just my first batch.  Apparently the use of eggs or egg yolks makes frozen custard different from ice cream.  Overall this is a good basic recipe for Vanilla Ice Cream that you can add various mix ins to.

photo 1All of my ingredients plus my containers

**** I revamped this recipe on my new blog with better pictures and links.  Check it out here***

Ingredients

1 Cup of milk ( I used 2% but it’s better to use whole milk)

3 egg yolks

2/3 cups of sugar

1 Vanilla Bean

1 tsp of Vanilla

1 1/2 cups of cream ( I used heavy whipping cream)

Directions

  • Simmer milk in a saucepan with sugar.  Slice Vanilla Bean and scoop out the Vanilla. Add it to the mixture.  You can also throw in the whole Vanilla Bean for additional flavoring. Remove it before next step.
  • Crack egg yolks in separate bowl and whisk them for a bit.
  • Slowly whisk in hot milk and sugar mixture into the egg mixture.
  • Pour combined mixture back into your pan and whisk constantly on low heat.  Continue until mixture thickens.
  • Remove from heat.  I recommend straining the mixture at this point.
  • Add cream and Vanilla extract.
  • Refrigerate for about 8 hours or until ice cream mixture is chilled.

Now to create your ice cream you can use any ice cream machine but I used the KitchenAid mixer ice cream attachment.  As I said the before the bowl needs to be frozen for 15 hours before use.   I followed the directions that came with the packaging.  A few tips.

  • The ice cream is not going to come out like Blue Bell after you are done mixing.  It will look like soft serve. Throw it in the freezer for it to harden.
  • It only takes about 30 minutes of mixing on the stir setting.  Add in mix ins about 10 to 12 minutes into the process.  On this batch I added vanilla cake. This was not the best decision since I don’t care for frozen cake, so I wouldn’t recommend that.  The next batch will have Girl Scout thin mints.  Those may freeze better.

photo 5 Right after I poured the mixture in.

photo 1

After mixing and adding in the cake mix in. (Excuse the shadowy picture, I have the worst lighting in my kitchen!)

I was worried about storing my ice cream so I purchased this reusable Zak container from Sur La Table and some paper containers.  The Zak container is an airtight container and it pretty much freezes solid.  My only complaint is that the container is hard to open.  I almost broke my wrist trying to open the container.  A little hot water on top gets it open without melting your ice cream.

photo 3

The Zak container.

photo 2 The ice cream before freezing. I actually put a little too much in the container. The top digs in for an air tight fit.  I’ll kno better next time.

I am not a fan of melted ice cream, I prefer frozen solid so my Zak container took about a day to freeze all the way, told you this was a long process! I put a small amount of ice cream in the paper ice cream containers.  That was ready in a few hours.

photo 4

After a day of freezing! See the beautiful Vanilla specks?

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