Buttercream

VANILLA CUPCAKES

By: Liz Lewis

Vanilla, cream, butter, and sugar. Mixed all together and whipped until smooth. Pair these delicious buttercream vanilla cupcakes with a glass of buttery mom juice.

Ingredients For Buttercream and Cupcakes
  • 1 cup unsalted butter, softened to room temp
  • 4-5 cups confectioners sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • Salt, to taste

  • 1 1/3 cup all purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½  cup sour cream

Step by Step Instructions

Step 1

Preheat oven to 350°F and add cupcake liners to a 12 count muffin tin. In a large bowl whisk together flour, baking powder, and salt. Set aside. Using a stand mixer with paddle attachment, beat in butter and sugar until fluffy.

Step 2

Add eggs one at a time. Next add sour cream and mix until combined. Slowly add dry ingredients to wet and mix until just combined. Be careful not to overmix the batter.

Step 3

Scoop into the prepared baking tin, filling each cupcake liner halfway. Bake at 350°F for 18-22 minutes. Let cool a few minutes before transferring to wire rack.

Step 4

While cupcakes are baking, make the buttercream. Beat butter on medium speed until creamy with a handheld or stand mixer with paddle attachment. Add 4 ½ cups confectioners sugar, heavy cream, and vanilla extract.

Step 5

Beat for 30 seconds on low speed before increasing to medium-high speed for 2 full minutes. Pipe or spread on your vanilla cupcakes. Decorate as desired.

Buttercream

SEARED SALMON with

CREAMY WHITE WINE SAUCE

By: Christina Cherrier

Seared Salmon with Creamy White Wine Sauce made using Buttercream Chardonnay for that added depth of flavor.

Ingredients 

  • 4 salmon fillets
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • 1/3 cup Buttercream Chardonnay
  • 5 ounces (150 g) jarred sun-dried tomato strips in oil, drained of oil
  • 1 3/4 cups half and half or heavy cream
  • 3 cups baby spinach leaves
  • 1/2 cup fresh grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped
  • Salt and pepper

Step by Step Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper and sear in the hot pan, skin side up to start, for a few minutes on each side. Once cooked, remove from the pan and set aside.

Step 2

Melt the butter in the remaining juices leftover in the pan. Add diced garlic and cook about one minute. Add the onion and allow to cook another few minutes. Pour in Buttercream Chardonnay and allow to slightly reduce. Add sun dried tomatoes and allow to cook for 1-2 minutes to release their flavors.

Step 3

Reduce the heat to low and add half and half (or heavy cream). Season with salt and pepper to your taste. 

Step 4

Bring to a gentle simmer while stirring occasionally. Add in spinach leaves and parmesan cheese. Allow sauce to simmer for a further minute until cheese melts and spinach is wilted.

Step 5

Add the salmon back into the pan, sprinkle with parsley, and spoon the sauce over each filet. Serve!

Grandmas Says:

For a thicker sauce, add a mixture of 1 teaspoon cornstarch and 1 tablespoon water to the sauce after parmesan is added. Serve over a bed of rice, pasta, or veggies.

Buttercream

POACHED PEARS

By: Liz Lewis

Pears poached in creamy Buttercream Chardonnay and seasoned with star anise and cinnamon. 

Ingredients 

  • 4 pears cut in half and peeled
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup Buttercream Chardonnay
  • 1/2 cup water
  • 1 large piece of orange peel
  • 1/3 cup granulated sugar

Step by Step Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Place the pears cut side down in an 8″ x 8″ in baking dish.

Step 3

Add star anise, cinnamon stick, Buttercream Chardonnay, water, orange peel, and sugar into a small saucepan. Heat over medium heat until the sugar has dissolved. Bring to a boil and then immediately turn off the heat.

Step 4

Carefully pour the poaching liquid over the pears. Cover the baking dish tightly with foil and place in the preheated oven. Cook for 20-30 minutes or until a pears cut easily with a fork.

Step 5

Remove the star anise, cinnamon stick, and orange peel before serving. Serve warm or chilled with a bit of the poaching liquid. 

Grandmas Says:

Use the start anise or connamon stick as a decorative garnish. Serve with a dollop of homemade whipped cream or vanilla ice-cream.

More Pairing Recipes

Berrycream

Cherrycream

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