Look, I know it’s not cool to talk about eating grocery store bakery cakes on a food blog, but the truth is that sometimes I eat grocery store bakery cakes. Sometimes I buy the little mini cupcakes with the big swirl of buttercream frosting and I scrape the frosting off them all and eat it with a fork. Sometimes, when other people are around, I am all ladylike and take dainty bites. Either way, I eat grocery store baked goods.
My immediate family, thankfully, all prefer the buttercream frosting. It’s so rich, sweet, and delicious. What’s not to love about it?
Some of my extended family do like the whipped frosting from the grocery store best, though. It’s…okay. I mean, don’t get me wrong, I’ll certainly eat it. I would never turn down cake, after all.
The thing is, and brace yourselves because this is shocking, lots of people don’t like buttercream. Lots of strange people. In fact, I think that this is probably proof that aliens do exist. Buttercream hating aliens. Protect your children!
If you are one of those
freaks silly people who prefer the less sweet whipped frosting to the diabetic coma inducing buttercream then I have the recipe for you. It looks and feels like whipped cream with just a hint of sugar and butter. I think you’ll love it.
Warning! I’ve gotten lots of emails of success stories as well as many sob stories with this recipe! Be very, very careful not to add your butter in before the mixture has gotten back down to room temperature and DEFINITELY give this recipe a trial run before you plan on serving it to guests. It’s a finicky one and I’d hate for y’all to be disappointed. 🙂
lightly adapted from Cook’s Country