Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe. If piping: Stir well before adding to your piping bags so there are no cold lumps.If your butter is on the warm side, just chill the frosting a little before using it for piping decorations. Butter temp: Make sure your butter is soft but not warm.Adding a tiny drop of milk can help as well. This will smooth out a lot of the air bubbles that formed in the mixing process. To create smooth swoops: Beat the frosting on a lower speed after all the sugar has been incorporated.This fluffy frosting is perfect for decorating cakes, cupcakes, cookies and cookie bars, and more! Here are some desserts I've paired this easy vanilla frosting with: Mix it up and check the texture as you go. Tip: If you want a frosting that is a bit looser for swooping or spreading on cookies, just add a tiny bit of milk at the end. Looser icings can droop and fall when designs are piped. The piped decorations hold their shape, but still taste light and smooth in your mouth. The thicker consistency without milk is necessary for piping out of a decorating bag, but also works for spreading on top of a cupcakes and cake. I haven't added any milk to this version because I use it for piping decorations as well as filling cake layers and icing. Plus, eliminating the milk results in an ultra fluffy frosting rather than a thick and creamy one. This easy vanilla frosting is made with four basic ingredients: unsalted butter, confectioners' sugar, vanilla extract, and salt. It's classic childhood frosting, and much like what you'd find on top of cupcakes at Magnolia Bakery in New York. This is a homemade frosting made with powdered sugar and butter, so you do have that sugary mouthfeel. When it comes to frosting, the taste is key - and this fluffy vanilla frosting is delicious. Close seconds are my Swiss Meringue Buttercream and Lemon Royal Icing. This recipe for homemade vanilla frosting is so versatile and readers love it! It's my most popular frosting recipe. Use the vanilla frosting for cakes, cupcakes, or cookies! If you want more information about how to pipe frosting onto cupcakes, this video from CakesbyLynz is one of my favorites.This is a basic powdered sugar frosting recipe that comes together with just four ingredients. If your frosting is too stiff, add more heavy whipping cream, a half tablespoon at a time, until you achieve the desired texture for piping or spreading. Sometimes brands of powdered sugar vary in how much moisture they absorb. It should be smooth and fluffy, but still hold its shape. Add two more cups of powdered sugar, one cup at a time, beating after each addition.Īt this point, you will need to decide if the frosting is the right texture. Add the heavy whipping cream and bakery emulsion, then whip again. Add one cup of powdered sugar and whip, then another cup. The method for making this buttercream frosting is simple. I use salted butter, and I think a little bit of salt is perfect to offset the sweetness of the buttercream frosting. It’s going to taste good.Ī lot of buttercream recipes call for unsalted butter, but I don’t always have that on hand. Butter Vanilla costs a little over $5 for a 4 ounce bottle, and it’s absolutely worth it.Īll that being said, yes you can use vanilla extract in this recipe and, let’s get real – it’s butter, sugar, cream and vanilla flavor. Princess Cake and Cookie, Raspberry, and Lemon are a few of my other favorites. My go-to flavor is Butter Vanilla, but there are many possibilities. Using bakery emulsions instead of flavor extracts doesn’t reduce your flavor options either there are still many different flavors to choose from. Gradually add the remaining sugar, 1 cup at a time. Add 4 cups of the sugar and then the milk and vanilla extract. Of course every flavor is available on Amazon. Step 1 Place the butter in a large mixing bowl. I buy it at my local gourmet kitchen supply store, and a few people have told me they’ve seen select flavors at their local grocery store. Water is a more neutral carrier than alcohol (so it’s great for buttercream frosting-or any frosting), and no alcohol also means that the flavor doesn’t burn off at high heat (so it’s great in baked goods). While typical flavor extracts are flavoring dissolved in alcohol, emulsion is based in water with an emulsifier. If you’re not familiar with bakery emulsion, it’s basically a different type of flavor extract.
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