Can I use this whipped filling recipe on other cakes?

Absolutely! This whipped filling works beautifully on any light or vanilla cake and even pairs well with fruit cakes or sponge cakes for a lighter alternative to traditional frostings.

How far in advance can I make the whipped filling?

You can make the whipped filling up to 2 weeks ahead and store it in the fridge. Just remember to rewhip it before spreading, and it will be as fluffy as when freshly made.

What’s the best way to avoid a gritty frosting?

Sifting the confectioners’ sugar before adding it helps prevent grit. Also, adding the sugar slowly while mixing ensures it dissolves well for that super smooth texture.

Can I add flavors other than vanilla?

Definitely! You can substitute the vanilla extract with almond, peppermint, or even citrus extracts to create a twist that matches your holiday theme or personal preference.

Christmas Cake with Whipped Filling – Festive & Light Holiday Dessert

Description

This Fancy Christmas Cakes recipe features a rich and creamy whipped buttercream filling made with butter, vanilla extract, confectioners' sugar, and milk. Perfect for layering on homemade white cakes to create an elegant dessert for the holidays.

Ingredients

Scale

Whipped Buttercream Filling

1/2 cup (1 stick or 113g) butter, softened
1 tsp McCormick® Pure Vanilla Extract
16 oz confectioners' sugar, sifted
2 tbsp 2% or whole milk
Pinch salt

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Instructions

Beat Butter: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 3 minutes.
Add Vanilla: Add the vanilla extract and mix briefly to combine.
Add Dry and Wet Ingredients: With the mixer on low speed, slowly add the sifted confectioners’ sugar, milk, and a pinch of salt. Frequently scrape the sides and bottom of the bowl to ensure even mixing.
Whip Frosting: Once all ingredients are incorporated, whip the frosting on medium-high to high speed for at least 3 minutes (up to 7 minutes is ideal) until fluffy and smooth.
Adjust Consistency: If the frosting is too thick to spread, gradually beat in additional milk, one teaspoon at a time, until desired consistency is reached.
Store: Store frosting in the refrigerator for up to 2 weeks. Before using, rewhip to restore fluffiness.

Notes

Use the linked White Cake recipe to bake from-scratch cakes that pair perfectly with this frosting.
Make sure the butter is softened to room temperature for easy whipping and smooth texture.
Sift the confectioners' sugar to avoid lumps in the frosting.
Adjust milk amount carefully to achieve the best spreading consistency without making the frosting too runny.
Rewhip refrigerated frosting before serving to bring back its lightness.

Nutrition

Serving Size: 1/6 recipe
Calories: 290 kcal
Sugar: 33 g
Sodium: 50 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 35 mg