Buttercream Frosting Recipe :-Buttercream frosting made with vanilla extract is a must-have in the kitchen of any baker since it is incredibly smooth, creamy, and sweet. A truly unforgettable dessert may be created with the help of my favorite recipe for American vanilla buttercream, which is not only easy to prepare but also can be piped onto cakes and cupcakes with ease.
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Buttercream Frosting Recipe
Ingredients :
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar (see note)
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- salt, to taste
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Instructions :
- To achieve a creamy texture, beat the butter for approximately two minutes on medium speed using a stand mixer or a handheld mixer that is equipped with a paddle attachment.
- Include the heavy cream, vanilla extract, and four and a half cups of confectioners’ sugar in the mixture. Begin with beating at a low speed for thirty seconds, then gradually increase the tempo to medium-high and continue beating for two minutes.
- The flavor. If the frosting is excessively sweet, add a little bit of salt to it. Every time, I add one eighth of a teaspoon.
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- If necessary, make adjustments: At this point, you have the ability to regulate the consistency of the frosting. If the frosting is too thin, add up to half a cup more confectioners’ sugar, and if the frosting is too thick, add more heavy cream (add only one tablespoon at a time, beat together, and then taste and add more depending on your preference).
- If you want to use it right away, you can either cover it firmly and store it in the refrigerator for up to a week or in the freezer for up to three months.
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- First, thaw the frosting in the refrigerator after it has been frozen, and then whip it for a few seconds on medium speed to bring it back to a creamy consistency.
- In the event that the frosting needs to be once again thinned out, whipping in a splash of heavy cream or milk after it has been thawed or chilled will be of assistance.
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Decorating with Buttercream Frosting :
- The adjective “creamy” does not even come close to describing this thing. However, despite the fact that it is exceptionally creamy, this vanilla buttercream is able to maintain its shape flawlessly.
- You can pipe even the most elaborate and detailed designs with it because it is suited for the job. Whenever I am decorating cakes and cupcakes, I find myself gravitating toward the five piping tips that are listed below.
- Because each one produces an entirely unique appearance, this collection is an excellent choice for those who are just beginning their fashion journey. In addition, each of these suggestions is not going to put a significant dent in your finances.
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Notes :
- Extra Resources (links to affiliate programs): Handheld or stand mixers that are powered by electricity
- The quantity of this recipe is sufficient to cover 12 to 16 cupcakes or to create a thin layer on a quarter sheet cake measuring 9 inches by 13 inches. You can make a two-layer cake by following the ratios that are given in this white cake, or you can make a three-layer cake by using the ratios that are written in this confetti cake.
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- I would suggest sifting your confectioners’ sugar one to two times before measuring it and using it. This is especially important if your confectioners’ sugar is really lumpy.
- I find that using heavy cream results in the creamiest consistency, and I really enjoy using it. In case you require it, you can substitute whole milk or half-and-half for the milk.
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- When the fat content is decreased, the buttercream will have a less creamy texture. Make sure that whatever you use is at room temperature before you use it. In that case, your frosting can get gritty or split after being applied.
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