I made this cake/cupcakes for a friend's 30th Birthday!! I tried out a new icing which EVERYONE loved!! The cake was a "densed up" White Cake with Vanilla Chocolate Chip Buttercream Filling and the French Buttercream Icing on Wilton's website (I know it's not really "French" Buttercream - but it's still yummy!!).
Wilton French Buttercream (click here for recipe)
**If you follow the instructions on the website - you will probably end up frustrated. I thought this icing was going to be a total flop when I started. But with these additional hints - it turns out wonderful!!
**After cooking and thickening the sugar, flour, salt - place this mixture in your Stand Mixer and beat on medium-low until room temperature (10-15 minutes). You can feel the outside of the mixing bowl to feel if it is cooling off.
**After adding the butter and vanilla - beat on medium-high (or high as long as it doesn't fling your icing all over the room) until peaks form. I just set mine on medium-high and walked away for at least 10 minutes and let it go.
**If it still isn't getting the consistency you need - place in the fridge for a few minutes to cool - then whip it again with the mixer.
**If you have left this icing in the refrigerator overnight - let it sit out at room temperature for an hour or two - then re-whip it until it is back to the consistency you need!!
Recipe to Dense Up your White Cake Mix (and make it taste better too!!)...
1 Duncan Hines Deluxe White Cake Mix
1 Jello Instant Pudding Mix - 4 serving size (I use vanilla)
4 large egg whites (or 3 large eggs)
1/2 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/3 cup oil
Mix on low for 30 seconds, then on medium for 2 minutes. Bake in greased and floured pan as per the box directions.
**this makes a very thick batter - so you will need to spread it in the pan most likely.