The Best Vanilla Buttercream Frosting #cookies #cake

The Best Vanilla Buttercream Frosting #cookies #cake

I've made a great deal of vanilla icing throughout the years. I'm very tad of an icing big talker, in case I'm coming clean. Given the decision, I'd take cake or treats over icing quickly, yet since they're quite often combined together, my icing must be impeccable. Oily, dull, shortening-based icing? Yuck. Rich, margarine, fleecy icing? Goodness, child.

I've referenced icing many occasions throughout the years in explicit plans, yet until today, exemplary vanilla buttercream icing hasn't had it's own spot here. A genuine home, on the off chance that you will.I'm a beginner, yet it's been fun attempting new things with my self-trained cake brightening abilities.

That is surely not an awful thing, yet regularly, we cherish the rich, smooth kind of the present feathery, delectable vanilla buttercream icing.

You can see by looking at the formula, it's not advanced science. Truth be told, the fixing lineup is a quite well known and oft-utilized proportion for icing: 1 cup spread to around 4 cups powdered sugar with enough overwhelming cream or milk to get only the correct consistency. What's more, obviously, vanilla. The strategy makes the enchantment for this vanilla icing.

Also try our recipe Salted Caramel Frosting

The Best Vanilla Buttercream Frosting #cookies #cake #frosting #desserts #baking

The best and easiest vanilla buttercream frosting, this is my go-to for cookies and cakes. Light and creamy, it is fluffy and deliciously perfect.

  •  1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
  •  1 teaspoon pure vanilla extract
  •  4 cups (16 ounces) powdered sugar
  •  2 to 4 tablespoons heavy cream

  1. In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
  2. Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
  3. Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
  4. Whip until the frosting is light and fluffy, about 3-4 minutes.
  5. If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined.

Read more our recipe : Banana Cherry Smoothie

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