I wanted to take my vanilla icing up a notch without changing the flavor but couldn’t come up with an idea to make the butter cream creamier. So, I consulted my trusted group of advisers on… Facebook.
As always, I received numerous ideas. I tried to incorporate as many as possible. What I came up with was a wonderfully rich creamy vanilla butter cream icing.
The best tip I got was from my biscotti baking chef friend Natalie Stone. She said to replace the milk with heavy cream, use quality vanilla, and a little cream cheese.
Of course, she provided no measurements. Luckily, I prefer to wing it in the kitchen. You should too. There are no mistakes, just happy accidents (applying the Bob Ross approach in the kitchen).
A few other friends suggested adding alcohol. I liked the idea but did not want to alter the vanilla flavor. So, I simply added a touch of Sambuca, which, in my opinion, enhances vanilla when used moderately.
Though I did not measure the heavy cream, vanilla, Sambuca, and cream cheese exactly, I do have a pretty good idea of about how much I used.
So, here’s my recipe for:
2 lbs. Confectioners Sugar
1/4 Cup Butter, softened
4 oz. Cream Cheese, softened
3 Tablespoons Heavy Cream
1 Tablespoon Vanilla
1 teaspoon Sambucca
Using an electric hand mixer (or a spatula if you have decent upper body strength), combine the butter, cream cheese, vanilla, and Sambuca in a large mixing bowl. Slowly incorporate the sugar. Once all the sugar is in the bowl, add the heavy cream. Blend until smooth and creamy, and then spread it on your cake.
Don’t lick your fingers. Schkeevatz!
Mangia & Enjoy!