Cooking time no cooking required. Serves Makes enough for 6 cupcakes. Dietary Vegetarian. By Stacie Stewart. Share Share this with. Print recipe. Recipe tips How-to-videos. Method Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. If the mixture is too stiff, add a little more milk. Recipe Tips Buttercream will keep in the fridge for a few days, but make sure it comes up to room temperature before using. How-to videos.
I would call this one of the more exceptional buttercream frosting recipes. This is a great buttercream icing recipe. I followed it fairly closely, thought I did add extra vanilla, which then necessitated adding some extra 10X sugar to make up for the extra liquid.
It does not make all that much, so I will prob double it when decorating a cake. It made enough for me to not-over-generously ice 18 cupcakes. Great taste and consistency. This icing recipe is my absolute favorite out of all that I've tried! I used it to pipe on decorations for my daughter's horse birthday cake. To decorate a 9x13" cake, you will want to double the recipe.
Make sure you use clear vanilla if you want white icing. This recipe is for REAL frosting not the garbage that comes from the store. I followed the recipe without changes. My brother ate two pieces and took half of the rest of the cake home with him. I will never buy frosting again ever.
The Purple Baker. This recipe was good. I didn't love it, but I usually dont like any plain buttercreams. If you're going to pipe the frosting, don't add the milk.
If you are going to add food coloring, add it before the milk or else it might get too liquidy. This icing was just what I was looking for as I didnt really want to take the time to do boiling icing.
Not too too sweet but very creamy. I will use this again. Alot of flavorings can be added to this. Rating: 4 stars. I was a little disappointed with this icing when I first made it. It was good and easy, but there was just a little lacking in terms of flavor. I made it again and this time used salted butter instead of unsalted as a previous reviewer suggested , doubled the vanilla previous reviewer again , and used evaporated milk next time I might try cream, but I didn't have that on hand instead of regular milk.
I used extra sugar to compensate for the extra vanilla and the thin texture it had the first time don't want to reduce the milk because I needed every drop of frosting and it was perfect. I would probably reduce the powdered sugar down to about 2 cups though. However, heavy cream is a bit hard to come by in Italy. Will whole milk work? Hoping to maintain flavor as well as consistency for piping. Thanks in advance! Yes, whole milk will work just fine! Your email address will not be published.
By submitting this comment you agree to share your name, email address, website and IP address with Live Well Bake Often. This information will not be used for any purpose other than enabling you to post a comment. I believe that anyone, even beginners, can bake amazing desserts! Learn my secrets that make baking from scratch easy.
Jump to Recipe Print Recipe. Pin Recipe Ingredients This easy buttercream frosting uses just 5 ingredients — butter, powdered sugar, heavy cream, vanilla extract, and salt.
By using unsalted butter, you control the amount of salt in your recipe. Make sure to use actual butter too and not a butter substitute like margarine. Powdered Sugar: Also known as confectioners sugar or icing sugar, this helps to thicken and sweeten the frosting. Heavy Cream: Heavy cream or heavy whipping cream work best in this recipe. Vanilla Extract: This adds a little bit of flavor to the frosting. I recommend using pure vanilla extract for the best flavor.
You can even use different extracts like mint, almond, lemon, etc. Salt: This helps to balance out the sweetness of the frosting. Recipe Variations The best thing about this recipe is that you can change it up to make different flavors of frosting. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe.
Strawberry: Add a 1-ounce bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze dried strawberry powder into the frosting until well combined. Baking Tips You can add food coloring to this recipe if you prefer. If using liquid food coloring, I recommend using just a few drops as it can thin out the frosting.
For a darker color, gel food coloring is a great option! If you prefer less frosting, you can cut the recipe in half. If you prefer more frosting for decorating, then I recommend multiplying the recipe by 1.
You can find my full tutorial for how to prepare your piping bag and frost cupcakes here. Course Dessert. Cuisine American. Keyword frosting, how to make buttercream frosting. Prep Time 10 minutes. Total Time 10 minutes. Author Danielle. Instructions In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.
Add the heavy cream start with 2 tablespoons and add a little more if needed , vanilla extract, and salt and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed. Use the frosting to pipe onto cupcakes or frost a cake or cover tightly and refrigerate until you are ready to use it. Notes Storage Instructions: Frosting can be made 1 to 2 days in advance, cover tightly and transfer to the refrigerator.
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