Vanilla Buttercream Frosting is rich and creamy, and is super easy to whip up.
It pipes beautifully, and is the perfect way to finish off all of your cakes, cookie and cupcakes
Check How to Frost A Layer Cake. I have a simple guide for anyone who wants to do you own frosting at home for that special occasion.
HOW TO RID VANILLA BUTTERCREAM OF AIR BUBBLES
Over-whipping vanilla buttercream creates air bubbles.
Use a wooden or metal spoon and begin stirring the buttercream by hand. Mash the frosting up against the side of the bowl to “pop” the bubbles. Do this until moof the air bubbles pop, about 1-2 minutes.
INGREDIENTS FOR MAKING VANILLA BUTTERCREAM FROSTING
Butter: I recommend using unsalted butter so you can control the added salt.
Confectioners’ Sugar: Sweetens vanilla buttercream and adds stability and pipe-ability to the frosting.
Heavy Cream: Though whole milk or half-and-half are perfectly acceptable, use heavy cream for maximum creaminess and richness.
Pure Vanilla Extract: Adds that glorious vanilla flavor. And if you use homemade vanilla extract, even better.
Salt: Offsets the sweetness and adds that little something. It’s optional
TOOLS YOU WILL NEED
Before you start, make sure you have all of the equipment needed.
Weighing Scales
Measuring Spoons
Knife – to cut the butter
Electric Mixer (or a bowl and hand mixer or wooden spoon)
Sieve
Piping Bags and Nozzle – if you’re planning on piping the cupcakes
DIRECTIONS ON VANILLA BUTTERCREAM FROSTING
Mix icing sugar and butter with spoon or electric hand mixer on low speed until creamy and smooth. You’ll find that at first it’ll start to look lumpy but keep persevering and it’ll smooth out.
Stir in vanilla and 1 tablespoon of the milk. Gradually beat in remaining milk to make frosting smooth and spreadable. Scrape down the sides if need be
Beat on low speed until these ingredients are incorporated. At this point, If frosting is too thick, beat in more milk. If frosting becomes too thin, beat in a small amount of powdered sugar.
Add a pinch of salt to offset the sweetness. Trust me on this one!
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again.
TRY OTHER FROSTING RECIPES
CHOCOLATE BUTTERCREAM FROSTING
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- Butter
- Confectioners’ Sugar
- Heavy Cream
- Pure Vanilla Extract
- Salt
Instructions
- Mix icing sugar and butter with spoon or electric hand mixer on low speed until creamy and smooth. You’ll find that at first it’ll start to look lumpy but keep persevering and it’ll smooth out.
- Stir in vanilla and 1 tablespoon of the milk. Gradually beat in remaining milk to make frosting smooth and spreadable. Scrape down the sides if need be
- Beat on low speed until these ingredients are incorporated. At this point, If frosting is too thick, beat in more milk. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Add a pinch of salt to offset the sweetness. Trust me on this one!
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
- After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again.