Vanilla Buttercream Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. unsalted butter, room temperature (1 lb box)
1 Tbs. vanilla extract
½ tsp. salt
7 c. powdered sugar (2 lb bag)
3 Tbs. heavy cream or whipping cream
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Directions: |
Directions:1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
2. Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
3. Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored |
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Number Of
Servings: |
Number Of
Servings:6 cups of frosting |
Personal
Notes: |
Personal
Notes: Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a stir once it thaws to get the consistency nice and smooth again.
If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
If you want to use a different extract flavor swap out 1 or 2 tsp. of vanilla extract and replace it with your extract of choice.
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