– 8 oz (226g) cream cheese, softened – 1 ½ sticks (168g) unsalted butter, softened – 2 cups (400g) sugar – 6 egg whites room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 cup (242g) buttermilk – ¼ cup (54g) vegetable oil – 2 teaspoons (8g) Clear Vanilla Extract – 1 cup (240g) heavy cream – ¼ (29g) cup powdered sugar – 1 (4g) teaspoon vanilla extract – 2 sticks (226g) unsalted butter – 6 cups (690 grams) powdered sugar – 2 tsp. (8g) vanilla extract – ⅓ cup (72g) milk or cream, more if needed – ½ teaspoon (3g) salt
Start with a 325-degree oven. Grease and flour three 8-inch pans and line the bottoms with parchment or wax paper.Separate your eggs and save 6 egg whites for this recipe. Place them in a basin aside.
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Whisk flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl and set aside.Combine buttermilk, vegetable oil, and vanilla in another basin. Set aside.
2
Add butter and cream cheese to the mixer bowl and mix on medium speed until smooth.Add sugar gradually and mix on medium speed for 2-3 minutes.
3
After adding each egg white, mix on low speed to incorporate.Start and finish with the flour mixture alternating with the milk mixture in the mixer on low speed.
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Don't overmix the batter—just blend it. Split the batter among the three pans.Bake for 28–30 minutes at 325 degrees F until a toothpick inserted into the centre comes out clean or with a few crumbs.
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Cool in pans on a wire rack for 5-10 minutes before turning out. Baking timings may vary.This recipe yields 7 ½ cups of batter.Place the mixing bowl and whisk attachment in the freezer for 10 minutes.
6
In the cooled mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Beat on moderate speed, then medium high speed.
7
Smoothen the somewhat softened butter. Mix in vanilla.Add half the powdered sugar and most the milk. Add powdered sugar and beat at medium speed.
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Mix remaining powdered sugar and milk at medium speed for 3–4 minutes, scraping bowl sides occasionally. I run the mixer very slowly. for 1–2 minutes. This reduces buttercream air pockets. The texture will smooth out.
9
Double or halve this recipe.Makes about 4 ½ cups of frosting.Buttercream is too thin? Add sugar. Add milk if too thick.
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