The Trick To Making The Perfect Vanilla Buttercream Frosting
Recipe: #22105
December 12, 2015
Categories: Desserts, Cakes, One-Pot Meal, Gluten-Free, No Eggs, Vegetarian, Sugar, Butter/Margarine, Kosher Dairy, more
"Just like my recipe #recipe22104 you start with cold butter. The most perfectly whipped vanilla buttercream frosting. Pairs well with all types of cakes and cupcakes. Makes about 4 1/2 cups frosting, enough for 24 cupcakes"
Original is 12-24 servings
Ingredients
Nutritional
- Serving Size: 1 (115.1 g)
- Calories 537.1
- Total Fat - 23.9 g
- Saturated Fat - 15.2 g
- Cholesterol - 64.4 mg
- Sodium - 204.5 mg
- Total Carbohydrate - 83.5 g
- Dietary Fiber - 0 g
- Sugars - 83.3 g
- Protein - 0.3 g
- Calcium - 9.4 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Using the paddle attachment on a heavy-duty stand mixer, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
Step 2
Add 2 cups confectioners' sugar and mix on low speed until incorporated into butter.
Step 3
Add 2 tsp vanilla extract and mix to combine.
Step 4
Add additional 2 cups sugar, then beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Step 5
Add last 1 cup sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
Step 6
Use as desired.
Tips
No special items needed.
0 Reviews
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