![]() And unlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle.īut unlike buttercream, it’s 100% silky smooth. It’s my best all-rounder that’s a hit with everyone. I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar. If too cold, the frosting is firmer than ideal. Refrigerate on warmer days that makes butter melt.īest served at: room temperature. On counter on mild days up to about 22☌/71☏. Storage: Keep covered in airtight container or cake dome. In the fridge, it will set and become firmer, but not hard like butter. How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture. Sweetness and richness: Much less sweet than buttercream with 60% less sugar. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. Just change the vanilla with the flavor you pick on step 4.SNAPSHOT: My Secret Fluffy Vanilla Frosting The variations are truly infinite, You can make a chocolate, caramel, coffee or even rose.Once again, the cream is what will help you get to the right consistency so don’t forget it and make sure to add a bit more that two spoons if the frosting is too tick.I always like starting with butter at room temperature.If it is a bit too hard after staying in the fridge you can leave it outside for a bit to let it soften. You can keep the buttercream icing in the fridge for 3 days in an airtight container.I hope that you like this buttercream as much as I do. If I have a big cake-making day, I will make this a day ahead of time and keep it covered in the fridge. If the frosting is too thick, add a little more cream until you get the consistency that you like. Add 2 Tablespoons of cream and beat the frosting for a few minutes. This is what I think sets this buttercream apart. And your ceiling.Īdd the vanilla or whatever flavoring you are using. If you add too much you will be wearing it. Vanilla Buttercream Frosting IngredientsĬream the butter until it is really light and fluffy. I have done it more times than I would like to admit. I would rather have extra frosting than have to make another batch in the middle of icing a cake. When I am making this for a cake, or a lot of cupcakes, I double the recipe. You can also add about 1/2 cup of cocoa to make this chocolate buttercream. You can add lemon zest and a little lemon juice to make a nice lemon frosting. ![]() ![]() You can replace some of the butter with cream cheese to make it a cream cheese frosting. It is a basic recipe that can be tweaked and flavored in a thousand different ways. I use it for cakes, cupcakes, and decorating, whenever I need a frosting, this is the recipe that I use. This is the best vanilla buttercream frosting around if I-do-say-so-myself.
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