VANILLA BUTTERCREAM FROSTING HOW TO
VANILLA BUTTERCREAM FROSTING PLUS

Top with this silky buttercream for a luscious dessert. Peppermint Cupcakes – These cupcakes are made with a box of Devil’s food cake mix and have a touch of peppermint added.Decadent Chocolate Layer Cake – Chocolate and vanilla are a match made in dessert heaven.Classic White Layer Cake– This is a basic cake that can be embellished with buttercream and sprinkles, chocolate chips, or anything else your heart desires.Yea!Īre you a buttercream frosting fan like I am?Ĭheck out these other desserts that pair well with buttercream:

VANILLA BUTTERCREAM FROSTING PLUS

Or, you could go and buy a box of Immaculate Baking Chocolate Cake mix – it’s practically like making cupcakes from scratch, plus it’s non-GMO. Both are great topped with homemade vanilla buttercream frosting.

If you like cupcakes like I do, check out my recipes for Peppermint Cupcakes and Small Batch Lemon Cupcakes. Mix on low speed at first, then increase to medium until combined and smooth.

It’s safe to leave cakes or cupcakes topped with American Buttercream out at room temperature for a few days. Combine the butter and confectioners sugar in the bowl of your stand mixer. Increase speed to medium-high and beat for 3 minutes. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Top your cake or cupcakes with homemade vanilla buttercream once they have cooled and you’ll one sweet treat waiting to be eaten. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. This vanilla buttercream frosting is great on chocolate cake, chocolate cupcakes, white cake, purple cake – you get the idea. Make sure mixture is cool before adding butter, otherwise your butter will melt. When mixing the frosting, if it is too dry, add 1 teaspoon of milk at a time until it is fluffy and moist. Hints: Since Swiss buttercream is so soft, it’s better used for frosting cakes rather than piping or decorating.Don’t use unsifted powdered sugar, unless you actually like little clumps of powdered sugar in your frosting. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until.Use room-temperature butter, not melted butter.Keep whipping the frosting until it gets lighter and fluffier in appearance.Once the powdered sugar and butter are well blended, then it’s safe to add the vanilla and milk. It’s important to slowly start the mixer or powdered sugar will be everywhere. I like to get it looking light and airy before I add powdered sugar. The key is to whip the butter really well before you add any additional ingredients. Which was GORGEOUS by the way! If you’re interested, this is the one I ordered.Īs for the frosting, I made this one (and dyed it pink).Making buttercream frosting is a cinch if you have a good mixer and four ingredients: I was able to provide the pink frosting just fine, but after realizing my construction efforts are pretty subpar, I turned to Etsy for a ballerina cake topper. Our princess’s request for her birthday cake was a “pink cake with a ballerina on top.” I sure wish time would slow down with these babies of mine. When people say “the days are long but the years are short,” that is the absolute truth. But in reality, it was actually FOUR years ago!!!

VANILLA BUTTERCREAM FROSTING HOW TO

It seems like just yesterday I was sharing a tutorial on how to make her 1st birthday smash cake. We celebrated our daughter’s fifth birthday last week and even as I type this, I find myself still sitting here in a state of denial! It pipes beautifully, and is the perfect way to finish off all of your cakes and cupcakes! Beat butter in bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium speed until creamy, 1 to 2 minutes. This is The Best Vanilla Buttercream Frosting! It’s rich and creamy, and is super easy to whip up.

Vanilla buttercream frosting