One of my best and longtime friends is getting married in a couple of weeks! (Trust me, it'll be all over my Instagram and Twitter soon enough.) For loved ones that can't make it to the actual wedding, he and his soon-to-be-husband are having an intimate and casual reception...and they asked me to make their iconic "slicing" cake, as well as the guests' cupcakes.First, I squealed, gave them both bear hugs, and then squealed some more. This wasn't just a regular ol' task, so I am beyond grateful to be a part of such an important and amazing occasion in their lives! Then, the panic set in. I've made cakes for birthdays, cakes for baby showers...but never wedding cakes. I knew that some careful planning lied ahead. So, for the last month, I've been narrowing down lists of cake flavors, frostings, and potential decorations. (The generous grooms gave me complete creative control!)
With the big day only weeks away, it was finally time to make test batches! #1 on the agenda? Mango-Coconut Cake with Whipped Mango Buttercream! The cake recipe still needs some tweaking, so that post will be coming soon!
For the buttercream, I started out with a Whipped Vanilla Buttercream from Annie's Eats. It's perfectly fluffy and creamy, and this frosting doesn't crust (that thin hardened layer typical of powdered sugar icings).
Their soft, smooth flesh makes it easier to puree and to whip right into the buttercream. The result is a nice, silky frosting!
This Whipped Mango Buttercream has a luscious mouthfeel and a bright, tropical flavor. The fresh mango really shines, with its natural sweetness and subtle tartness. Not just for weddings, use it to add a fun, tropical touch to your cupcakes this Summer! Pipe it onto cookies for homemade creme sandwiches!
Whipped Mango Buttercream (frosts up to 2 dozen cupcakes; adapted from Annie's Eats)
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3 sticks + 2 tbsp (26 tbsp total) Unsalted Butter, room temperature
3 cups Powdered Sugar, *sifted*
1/8 tsp Fine Sea Salt
1/2 tbsp Pure Vanilla Extract
3 tbsp Heavy Whipping Cream
6 tbsp Fresh Mango Puree (Recommended: Manila Mango)
- In the bowl of a mixer fitted with the whisk attachment, add the butter. Whip on medium-high speed until creamy, about 1 minute. Then, add the powdered sugar and whip until all of the sugar is incorporated. Stop the mixer in order to scrape the sides of the bowl and to add the salt. Whip the buttercream for another 1-2 minutes.
- On medium-low speed, mix in the vanilla extract and heavy cream. Once the two are incorporated, increase the speed to medium-high and whip the buttercream for 4-5 minutes. The mixture will become light and fluffy.
- Finally, add the mango puree 1 tbsp at a time, making sure the mango is completely incorporated in between each addition.
- Transfer the buttercream to a piping bag and frost cupcakes. Enjoy!
