Piled high frosting in vanilla, strawberry, and chocolate is a wonderful way to bring some Neapolitan into your life!
Strawberry, Vanilla, and Chocolate Buttercream
- 1 c butter
- 1 two-pound bag powder sugar about 7-8 cups
- 2 tsp. McCormick® strawberry extract
- 4 tbsp. milk
- dash salt
- 1 -2 drops pink food coloring
- 1 c 2 sticks unsalted butter, softened
- 6 -8 cups confectioner’s sugar
- 1/2 c milk
- 2 tsp. McCormick® vanilla extract
- 1 c unsalted butter 2 sticks at room temp.
- 4 c powdered sugar
- 1/2 c good quality cocoa powder
- 1/2 tsp. table salt
- 2 tsp. McCormick® vanilla extract
- 1/2 c whole milk or heavy cream (may not use all. Use a tablespoon at a time until reach desired
- Put room temperature butter, strawberry extract, and salt into mixer. Add in powder sugar one cup at a
- time, alternating with the milk until you have used it all.
- Add in food coloring a drop at a time to determine desired color.
- If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.
- In a large mixing bowl, combine 4 cups of confectioner’s sugar with butter.
- Stir in milk and vanilla.
- On medium speed, beat until smooth and creamy 3-5 minutes. Gradually add remaining sugar 1 cup at a time until desired consistency. You may not use all the sugar.
- Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
- While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
- With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
- With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
- Frosting will appear very light, but it will darken as it sets.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
As you can imagine, this cupcake is all about the frosting. If for any reason you are opposed to such ridiculous amounts of frosting piled high onto a delicious cupcake then:
1. You are in the wrong place. I have a healthy disrespect for “rules” in terms of proper amounts of frosting.
2. See #1.
This cupcake could NOT be easier! Here is a little video:
And here are the recipes:
I used a 1M tip but you can use any open or closed star tip depending on how frilly you want the ruffles of your design.
I switched up the design and color order often. This helps to make sure you are using all of your buttercream and not just using all the chocolate then having a ton of vanilla left over. It’s also pretty no matter what order you choose!
I used this Chocolate recipe for the cupcakes. Just pay attention to your baking times!
*I added McCormick to my ingredient list because that is what brand I use and adore. I have a lot of fun using their food color and extracts and love to share my creations with you!
I am not at all opposed to frosting piled high! Just LOVE — I’ll take a dozen!
Frosting for miles! Love the neapolitan layers!
Those are so gorgeous! And you’re right. There’s no limit to frosting. The more the merrier!
Lol. Anyone opposed to that amount of frosting cannot be my friend!
Such beautiful layers! Love when it’s piled on high!
The more frosting, THE BETTER. I am definitely feeling right at home here.
You make it look so easy! Or maybe I need a better piping bag along with better skills. lol This would be a favorite cupcake for me! Can’t wait to try this sometime. Pinned for later.
I was just wondering at what altitude you live as I need to make adjustments for 5280ft. Thanks.
In making GOOP did you use a specific oil or shortening?