– 1 8 oz (226g) package cream cheese, softened – 1 ½ sticks (168g or ¾cup) Unsalted Butter, softened – 2 cups (400g) sugar – 4 large egg – 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 – 1 Tablespoon (12g) vanilla extract – Pink Coloring Gel – 1 cup 240g heavy cream – ¼ 29g cup powdered sugar – 1 4g teaspoon vanilla – 3 sticks (339g) unsalted butter, softened – 7 cups (690-805g) confectioners' suga – 2 tsp. (8g) vanilla extract – ⅓ cup (72)g whole milk or cream, more if needed – ½ teaspoon (3g)salt
Warm the oven up to 325 degrees F. Spray three 8-inch pans with cooking spray and flour them. Put a circle of parchment or wax paper on the bottom of each pan.
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Mix the flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Then set it away.The buttermilk, oil, and vanilla extract should be put in a different bowl. Put away.
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Put the cream cheese and butter in the mixing bowl. Mix on medium speed until the mixture is smooth.Add the sugar slowly and mix on medium speed for two to three minutes.
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The eggs should be added one at a time, and the mixture should be stirred until the yellow color of the yolk is no longer visible.
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Alternately add the flour combination and milk mixture to the mixer on low speed, starting and finishing with the flour mixture. At this point, add a drop or two of coloring gel—start with less than you think you need and modify as needed.
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Mix the batter just until it's well mixed; don't mix it too much. Spread the batter out among the three pans.
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Put it in the oven at 325 degrees F for 25 to 28 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it. Place the pans on a metal rack and let them cool for 5 to 10 minutes before taking them out.
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It makes 7 and a half cups of batter. It also works for cupcakes, though there won't be much of a cap.Put the mixing bowl and the whisk or beaters attachment in the freezer for 10 minutes to cool them down.
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In the cooled mixing bowl, add whipping cream, powdered sugar, and vanilla. Beat on moderate speed, then medium high speed.After about 1 ½ minutes, the cream thickens and delicate peaks form, gently bending over. Watch closely as it happens fast.
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Smooth slightly softened butter. Add vanilla.Pour in half the powdered sugar and most the milk. Mix powdered sugar at medium speed.Scrape bowl sides occasionally as you mix remaining powdered sugar and milk on medium speed for 3–4 minutes.
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I slow the mixer. Kitchenaid #2 for 1–2 minutes. Buttercream air pockets shrink. Smoothing will occur.Double or half this recipe.Makes approximately 4 ½-5 cups of frosting. Can frost 2-layer 9-inch or 3-layer 8-inch cakes.Too thin buttercream? Add sugar.
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