It takes a very special frosting to ding my chimes. Being more of a pie person than a cake person, I just don’t get all excited over frosting. This frosting, though? Hubba. Hubba. Silky smooth, lightly orange and vanilla flavoured buttercream is un-flippin’-believable.
I’m not going to lie to you… This is probably one of the more expensive frostings you could make, but mmmmmm is it ever worth it. Why so pricey? Well, it’s in the name, folks. The main flavouring in this rich buttercream is Fiori di Sicilia; ringing in at about $30 for 2 ounces, it’s not an indulgence that comes cheaply. But when you get that bottle, open it, and take one good sniff of the contents, you’ll be sold over and over again. It’s terribly difficult to describe it completely accurately, but if you can imagine the flavour of sweet oranges and vanilla combined with the aroma of fresh wild flowers, you’re getting pretty close. The name DOES mean flowers of Sicily, after all. This is the ‘secret ingredient’ that delivers the flavour that makes you go back to your favourite Italian bakery time and time again.
I mean HONESTLY, how could you NOT want that?
Now, when you add a splash of that heavenly essence to a significant amount of sweet cream butter, confectioner’s sugar, and a little whole milk and heavy cream and whip it into fluffy perfection, you are on your way to glory. Of course, that magnificent cloud of Fiori di Sicilia Buttercream can be used to frost a cake. That’s only natural.
You can ALSO pipe or spread that frosting between two sugar cookies (and repeat and repeat and repeat) and refrigerate until the buttercream develops a light crust around the outside. In that case, you’d want to set yourself up with two of your Fiori di Sicilia Buttercream Cookie Sandwiches, a nice cup of tea or coffee -whichever you fancy-, and a good book. That, my friends, is a recipe for happiness. That, my friends, is amore!
- This buttercream is not difficult to make, but it does require following the steps in order to yield the perfect results. Softened butter is whipped with confectioner’s sugar and THEN milk, extract, and heavy cream are whipped in until fluffy.
- This is the sort of buttercream that remains creamy underneath and forms a light crust on the outside, making it a great choice for piping and cake decorating.
- If you have leftover buttercream after frosting your cake, cookies, or whatevers, cover it tightly and refrigerate for up to a week. Soften at room temperature for 10 to 20 minutes before using.
- 1 stick (8 tablespoons or 4 ounces by weight) butter, softened to room temperature
- 4 cups (1 pound, by weight) powdered sugar
- 3 tablespoons whole milk
- 3 tablespoons heavy cream
- 2 teaspoons Fiori di Sicilia extract
- In a stand mixer fitted with the whisk attachment (or a mixing bowl with a handheld electric mixer) beat the butter on high until it is light and fluffy. Gradually add in the powdered sugar until incorporated. Then, with the mixer on high, whisk in the milk and the Fiori di Sicilia extract until smooth. Then add in the heavy cream and whip until buttercream is light and fluffy. Use an offset spatula to smear the buttercream on the cupcakes or load it into a pastry bag with a big tip to pipe on the frosting.
Want to dive in whole hog? Order a 4-ounce bottle (affiliate link):
Pure Fiori Di Sicilia Extract 4 – Ounce Bottle
Would you like to start a little smaller? Here’s a 2-ounce bottle (affiliate link):
Amoretti Fiori di Sicilia Extract, 2 Ounce
Here’s an even smaller sized bottle- 1-ounce- from King Arthur Flour (affiliate link):
King Arthur Flour Fiori di Sicilia – 1 oz.