- Vanilla buttercream frosting how to#
- Vanilla buttercream frosting full#
- Vanilla buttercream frosting professional#
This means allowing your butter to whip to perfection for a full 7-8 minutes. This frosting recipe takes its literal sweet time to really incorporate as much air as possible into the butter. Most people whip their butter for a few minutes then start adding in sugar and expect a light and airy result, but it’s never achieved. How do you make fluffy buttercream icing? The secret ingredient in my buttercream frosting is time. The Key To The Best-Ever Buttercream Frosting
Vanilla buttercream frosting how to#
Watch my step-by-step video below and get all my best tips on how to make the icing (along with a complete recipe below!). Now I’m going to show you a Bold Baking Basic recipe that I get the most requests for: How to Make the Best Ever Vanilla Buttercream Frosting.
Vanilla buttercream frosting professional#
Working as a professional chef I have learned a lot of tips and tricks over the years. Just wait until you try it (I mean, just look at all those reviews)! Here’s the thing, though, mine is so good that I just had to call it the Best-Ever. Nothing beats a good buttercream frosting recipe - it’s one that every baker should have in their back pocket. Please see my full disclosure for details. The frosting lasts for up to a week at room temperature or months in the freezer. You will need to bring it to room temperature and mix it again for a minute or two before you start piping.This post may contain affiliate links.Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t (e.g. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. The easiest way to do this is with a silicone spatula. You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl.
A hand mixer or a stand mixer will both work well. To really get this job done right, I highly recommend that you use an electric mixer. While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter.If you want to pipe vanilla buttercream frosting on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip.The frosting will cover two 8″ round cakes.If you plan to make a large swirl of frosting, this recipe will only cover about 12 cupcakes.Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t. While easiest way to do this is with a silicone spatula, you can avoid the scraping entirely by using a scraping paddle. Tip: You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl. If you don’t mix long enough, the frosting will be very dense. Mixing for the full amount of time is very important as you’re aerating the butter. The first step is to beat the butter for three minutes at high speed in a stand mixer or using a handheld electric mixer. I always suggest using unsalted butter and adding salt so that you can control the total salt quantity. Salt cuts the sweetness of the frosting and enhances the vanilla flavor. I strongly recommend you try the paste it’s my favorite way to make this frosting. It’s like the extract, but with seeds from vanilla pods mixed in. If you use it, you’ll end up with a beautiful speckled and a strong vanilla flavor. Tip: If you want a really strong vanilla flavor, try using vanilla bean paste instead of vanilla extract. Make sure that you sift your powdered sugar if it has clumps to avoid lumpy frosting.ĭo not use imitation vanilla extract in this recipe! Since it’s the main flavor, splurge and buy the real thing. This recipe requires only unsalted butter, confectioners’ sugar (powdered sugar), vanilla extract, and salt.
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