This fast, straightforward, fluffy, spreadable, pipeable, food-dye-able, not too candy, however completely scrumptious vanilla buttercream frosting is a baker’s dream! That is your go-to buttercream frosting!
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All of us want a fast, straightforward, and fluffy vanilla frosting recipe in our again pockets and this primary buttercream is it. The elements will be counted on one hand and it may be made in 10 minutes.
HOW TO MAKE PERFECT BUTTERCREAM FROSTING
The distinction between a buttercream that’s simply okay, possibly a little bit dense or grainy, and one that’s clean and tremendous fluffy is the strategy. Right here’s what to do:
- Add the powdered sugar to the butter in two phases
- Beat the sugar and butter collectively for a full minute after every addition
- Scrape the underside and sides of the bowl so the whole lot is properly combined
- Use heavy whipping cream as an alternative of milk or half & half. It’s nice for scaling down a too-stiff frosting with out sacrificing physique.
HOW TO STORE BUTTERCREAM
Retailer the buttercream in an hermetic container (I really like to make use of quart-sized deli containers) and refrigerate for as much as 4 days or freeze for as much as one month.
After refrigerating or freezing the frosting, carry it again to room temperature by leaving the container on the counter for about an hour if it was refrigerated, or a number of hours if the frosting was frozen.
It’s also possible to switch frozen frosting from the freezer to the fridge 24 hours earlier than you want it then carry it to room temperature on the counter for an hour. Rewhip the beforehand frozen frosting to make it fluffy and spreadable.
MORE GREAT FROSTING RECIPES
Straightforward Vanilla Buttercream Frosting
- 1 cup (227g) unsalted butter, room temperature
- Four cups (460g) powdered sugar
- 2-Four tablespoons heavy whipping cream
- 1 tablespoon vanilla extract
- Pinch of kosher salt
- Stand mixer with a whisk attachment, or hand mixer
1 Beat the butter: Within the bowl of a stand mixer (or a big mixing bowl and a hand mixer) beat the butter till creamy.
2 Add the sugar and a little bit cream: Add 2 cups of powdered sugar and 1 tablespoon of heavy cream. Combine on low till the powdered sugar is integrated into the butter, scrape down the edges, then flip up the mixer to excessive and beat for 1 minute. Scrape down the bowl and repeat the method with the remaining 2 cups of powdered sugar and one other 1 tablespoon of cream.
three Add the extract and salt: Add the vanilla and salt and beat to mix. If the buttercream appears too stiff, beat in a further 1-2 tablespoons of cream at a time. You need it to carry a peak however be gentle sufficient to unfold with little effort.
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