https://preppykitchen.com/vanilla-buttercream/#recipe
INGREDIENTS
- 1 tbsp vanilla 15mL
- 1 lb confectioner's sugar 454g
- 1 cup unsalted butter 225g, room temperature
- 3 tbsp heavy whipping cream 45mL
- 1/2 tsp salt
- Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
- Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Notes
- Sift your powdered sugar to avoid clogging piping tips.
- Scrape the bowl down; to help ensure even consistency throughout.
- You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
- If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
- If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).
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