Namjas creations

Vanilla Buttercream Frosting

Name: Vanilla Buttercream Frosting
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Yield: 2.5 cups
Cuisine: Dessert
Ingredients: 1 cup (230g) unsalted butter, softened to room temperature; 4 – 5 cups (480-600g) confectioners’ sugar (see note); 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature; 2 teaspoons pure vanilla extract; salt, to taste

Dessert

Yield: 2.5 cups

порції

5 min

активний час

10 minutes

загальний час

Почати готувати

Інгредієнти

1 cup (230g) unsalted butter, softened to room temperature

4 – 5 cups (480-600g) confectioners’ sugar (see note)

1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature

2 teaspoons pure vanilla extract

salt, to taste

Напрямки

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.

Adjust if needed: You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Нотатки

Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow the ratios written in this white cake for a two layer cake, or for a three layer cake use the ratios in this confetti cake.

Confectioners’ Sugar: If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.

Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.