– 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 See notes if substitution is needed. – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 cup (242g) buttermilk (See Notes for substitution) – ¼ cup (54g) vegetable oil (We use canola 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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Mix the flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Then set it away.Put the vegetable oil, buttermilk, and vanilla extract in a different bowl. Put away.
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smooth.Add sugar gradually and mix on medium speed for 2-3 minutes.Mix the 6 egg whites one at a time (approx) on low speed, mixing to integrate after each addition.
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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.Don't overmix the batter—just blend it. Split the batter among the three pans.
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Bake for 28–30 minutes at 325 degrees F until a toothpick inserted into the center comes out clean or with a few crumbs. Before turning out, let pans cool on wire racks for 5-10 minutes. *Baking times may vary.
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This recipe yields 7 ½ cups of batter.No dome, but can make cupcakes. Homemade White Cake or Vanilla Cupcakes will bake fuller (with a small dome).
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Place the mixing bowl and whisk attachment in the freezer for 10 minutes.In the cooled mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Beat on moderate speed, then medium high speed.
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Be careful not to overmix while the cream thickens (about. 1 ½ minutes) and firm peaks develop. This occurs fast! When beaters are elevated, "stiff peak" peaks form and hold. Now is the time.
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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. (Kitchenaid #2) for 1–2 minutes. This reduces buttercream air pockets. The texture will smooth out.
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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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