Buttercream is the fundamental cake frosting when it comes to icing, filling and decorating a cake. It is the frosting everyone remembers as a kid when you eagerly awaited your birthday cake. But, not all buttercream frostings are created equally. Most commercial cake bakeries use a combination of shortening and butter to make their buttercream. And most places now use 100% shortening and no butter. Why is this you ask? Shortening has a longer shelf life and is more stable on the shelf than real butter. Most bakeries can extend the shelf life of the cake this way. But real buttercream cakes only have a shelf life of 7 days thus making it a cost issue for mass producing bakeries. While yes, some artisan bakeries still stick true to the original buttercream recipe but these bakeries are few and far in between.
This recipe is a true American buttercream recipe, so you can enjoy it knowing you won't be consuming anything short of that. White Widow adds a very interesting depth of flavor to the buttercream and pairs beautifully with the flavors of vanilla, almond, and salted butter. Enjoy this on the next cake you bake and medicate deliciously!
Mise en place:
1 cup White Widow salted cannabutter
4 cups sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1-3 teaspoons milk
Cream the butter in a mixer bowl on medium for 2 minutes then turn off. Add in some sifted powdered sugar and turn your mixer on the lowest setting. Add in the vanilla and almond extract. Slowly add in more powdered sugar until all of it is gone. Add in the milk until you achieve the desired thickness and consistency. If you do not have a stand mixer you can do this by hand instead. Either way will work just fine :)