Vanilla Buttercream Frosting

Frosting is one of my favorite things to make. I absolutely love watching butter, sugar, and whipping cream come together and get all fluffy and beautiful! Really, those three ingredients can make anything taste amazing! Yesterday, I posted a recipe for my favorite white cake that tastes almost exactly like the cake we had at our wedding. Today, I'm sharing the recipe for the vanilla buttercream frosting I always make with this cake. When I was on the hunt for a copycat cake recipe, I found this frosting recipe on the same blog. In her description, she said that it reminded her of the frosting at Olexa's in Mountain Brook. That was all it took for me to try it. If you're in Birmingham and you've been to Olexa's, you understand what I'm talking about. Oh my goodness, their cake! They serve it warm and it is SO delicious! And the frosting...it's perfect. Well, this frosting is pretty darn close.

Make the cake, make the frosting, and pray for some self-control.

Vanilla Buttercream Frosting

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1 cup butter, room temperature
6 cups powdered sugar
1/2 cup whipping cream
2 tsp pure vanilla extract
1/4 tsp almond extract (optional)

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.

Source: Plain Chicken

White Almond Sour Cream Cake

Since our anniversary is this week, I'm doing some posts that are wedding related! :)

One of the most fun things about planning our wedding was cake tasting. We *may* have been especially indecisive about this particular decision just so we could taste more cakes. Some of the bakers only gave us a teeny, tiny piece to taste...and then we found "the one." This particular baker just made wedding cakes as a hobby because she loved it. When we went to meet with her, she sent us away with a dozen full-size cupcakes. Definitely made a good impression on this cake lover, that's for sure! I remember taking them straight to my sister's house and she, my brother-in-law, my niece, Daniel, and I all stood around the kitchen counter testing them out. They were amazing! We realized a little too late that we didn't save any for my parents. Oops. I had to order another dozen so they could taste them, too. I wasn't mad about it. ;)

Anyway, when we placed our order with this lady, she told us to go ahead and eat our top tier whenever we wanted after the honeymoon because she would just bake us another mini cake for our one year anniversary. We ate our top tier after one month and were already looking forward to getting another cake for our anniversary. We did and it was just like we remembered it.

When our two year anniversary was coming up, I e-mailed her to see if I could order another mini cake only to find out that she wasn't making cakes anymore. I was devastated...okay, maybe that's a little strong, but I was really sad about it. It became my mission to recreate this cake for our anniversary. It was serious business.

I scoured the internet, Pinterest, and some of my favorite blogs and kept seeing the same recipe come up time after time and it had great reviews everywhere I looked. I decided to give it a try and it. was. awesome. It wasn't an exact match, but it was so incredibly close. Definitely a worthy replacement.

I'm pretty sure that I started a tradition last year and will be making this cake every year for our anniversary. It just makes us happy and brings back so many memories of that wonderful day. Hopefully, as I continue this tradition over the years, my cake decorating skills will improve. :) Definitely not as pretty as the pictures above, but it sure tasted amazing.

Check out this post for an amazing buttercream frosting recipe!!! I could eat it with a spoon!

White Almond Sour Cream Cake

Makes one three-layer cake or 36 cupcakes

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1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract (This is optional, it's delicious with or without the almond!)
1 cup sour cream
4 large egg whites

Preheat oven to 325.

Place all dry ingredients in a large mixing bowl and stir together with a whisk to get rid of any lumps. Add remaining ingredients and beat on medium speed for 2 minutes until batter is smooth and fluffy. Pour into three greased and floured cake pans or cupcake tins. Fill about halfway full.

Bake for 28-31 minutes for cake or 18-21 minutes for cupcakes.

Source: Plain Chicken 

Little Bertha