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#Vanilla buttercream frosting how to
#Vanilla buttercream frosting full

Again, be sure it’s all at room temperature.

First, add your butter (and shortening, if using) to your mixer and beat until smooth and creamy.

This buttercream is super quick and easy to make! The salt can help cut back on the sweetness a bit. I think this is really a big personal preference with this recipe. Since unsalted butter is recommended, you’ll want to add salt to taste. That said, the high amount of fat in buttercream should keep buttercream that uses heavy cream fine at room temperature for a day or two. Again, I like to leave my cakes at room temperature when I can, so I usually just go with water. I tend to use water, but cream also works well. Swap out this extract for another and you’ve got another flavor. But the great thing about this buttercream is that it’s so adaptable. To read more about frosting consistency, check out this post. But if you reduce it, you totally change the consistency of the frosting, which is super important – especially when frosting cakes and cupcakes. That means anywhere from 8-12 cups of powdered sugar. So when I frost cakes, which I also do quite generously, I double and sometimes even triple this recipe. This recipe covers roughly 12 cupcakes for me when frosting them quite generously, which I do. The high amount of powdered sugar make this buttercream stable and pipe-able.

#Vanilla buttercream frosting full

This recipe uses a full 4 cups of powdered sugar to 1 cup of butter/shortening. Powdered SugarĪlso something I get a lot of questions about. Just be sure to use unsalted butter, like I said before. Lately I find myself enjoying an all-butter buttercream. But of course, this is another area where my opinion has changed a bit. When an all-butter buttercream is left at room temperature for a full day or overnight, I find that it kind of releases moisture that I don’t care for.īy contrast, when I use some shortening, that doesn’t happen.Another thing about shortening is that if you live in a warm climate or are making cakes that will be outdoors, shortening can be really helpful because it’s not as susceptible to heat, like butter.And then the original reason that I started using some shortening was that I always found the buttery taste of an all-butter buttercream to be too much. When a cake doesn’t need to be refrigerated because of a filling or something, I like to leave my cakes at room temperature. One reason I often use some shortening is for consistency purposes. “Why do you use it? It’s gross.” Well, that’s a longer answer. “Can I substitute it for more butter?” Yes. This is one ingredient that often leads to questions.

So – you’ll need room temperature unsalted butter. You most definitely don’t want to use all salted butter – it gives the buttercream a very strong salty butter flavor and you really don’t want that. Now I recommend using all unsalted butter and then adding salt to taste. In the past, I’ve said that I like to use a mix of salted and unsalted butter (or salted butter and shortening – see next ingredient), but this is one thing that has changed a little lately. Naturally this is the most important since we are making BUTTERcream. Here is what I use when I make buttercream frosting: Butter The ingredients used in a classic vanilla buttercream often vary only a little. But hopefully you’ll find everything else included with it even more helpful than before. All that said, my recipe is still the same. Plus, in the last 5 years I’ve made SO MUCH BUTTERCREAM and my opinions have changed slightly, so I feel like those things are worth sharing. I feel like the information that was here wasn’t as helpful as it needed to be, so today that changes. I get SO many questions about buttercream and direct people here often.

So this post has actually been on my site for more than 5 years now and today I’m giving it an update. Can I reduce the amount of powdered sugar?.

#Vanilla buttercream frosting how to

How to Decorate Cakes and Cupcakes with Buttercream.How To Make Vanilla Buttercream Frosting.