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A simple, 5 ingredient recipe for Vanilla Frosting. Use it to top off your favorite cake or cupcake recipe. This recipe generously tops 12 cupcakes, modestly covers 24, or will cover an 8″ or 9″ layer cake or 9×13 sheet cake.
Happy Spring! Does it look like Spring where you are, yet? Because yesterday/the first day of “Spring” wasalsothe beginning of the first big snowstorm we’ve had all year.
My car is buried beneath half a foot of snow, Zach is taking a snow day because none of the roads are plowed, and eventually one of us is going to have to break down and actually go outside to shovel out our driveway, so despite what the calendar might say it doesn’t exactly feel Spring-y around here!
Fortunately, snow days make for perfect baking days, and today I plan on baking myself a batch of from-scratchchocolate cupcakesand topping them off with today’s recipe for vanilla frosting.
And sprinkles too, of course.
Today’s recipe is simple to make and is a staple icing recipe that every home baker or cake decorator should have on hand. It’s easily pipeable and does a great job of holding its shape, is easy to customize with different extracts (though I always reach for the vanilla), and does well under fondant.
It’s also incredibly hard to mess up, if your frosting becomes too thin you simply add more sugar, and if it’s too stiff an extra splash of heavy cream or even milk will work. Let’s go over a few frequently asked questions that I get about making vanilla buttercream.
You can make vanilla frosting in advance and store it for up to two weeks in the refrigerator. It will firm u when cold, so let it soften at room temperature a bit before piping or spreading on to your cake.
Can I leave vanilla buttercream frosting at room temperature?
Yes! Thereis heavy cream in this recipe, but it is stabilized by the generous amount of sugar that we are using. You can frost your cake or cupcakes with this frosting and it will be good for 2-3 days at room temperature (it will keep longer in the refrigerator, for about 1-2 weeks).
What goes well with vanilla frosting?
I’ve tried it and loved it on myfunfetti cake(check out those colorful decorations — all of them made with this same recipe!), chocolate cake, chocolate cupcakes, andvanilla cake, just to name a few!
I have a new-ish cupcake (pictured above) that I’m excited to share with you on Friday, and I’ll also be showing you how to add the neat colorful swirls to your frosting (it’s easy, you just need a small paintbrush).
Enjoy!
If vanilla buttercream isn’t quite your thing, be sure to check out my less sweetchocolate frosting or cream cheese frosting, instead!
1cup(226g)unsalted butter softened to room temperature
¼teaspoonsalt
3cups(375g)powdered sugar
3Tablespoonsheavy cream
1teaspoonvanilla extract
Instructions
Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
1 cup (226 g) unsalted butter softened to room temperature, ¼ teaspoon salt
Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
3 cups (375 g) powdered sugar
With mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
3 Tablespoons heavy cream
Add vanilla extract and stir well.
1 teaspoon vanilla extract
Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever. Instead, frosting is usually made with shortening or cream cheese.
By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)
Frosting is the thickest of these confections and is ideal for spreading or piping on cakes, cupcakes and cookies. Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries.
Royal icing is one of the best icings for decorating cakes. Mixing together powdered sugar, egg whites, and meringue powder or liquid provides a consistency relative to pancake batter. This makes it easy to pour into pastry bags to fulfill your decorating dreams.
The main difference between vanilla and French vanilla is the addition of egg yolks and the custardization process. French vanilla has a richer, creamier taste and a slightly yellow color, while regular vanilla has a more basic flavor and a white or off-white color.
Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.
Icing is thinner in texture than frostings, and so rather than being spread like frosting, it is often poured or piped over Bundt cakes, pound cakes, eclairs, and some styles of doughnuts.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes.
If you're a cake baker just looking for the basics, American-style buttercream is a good place to start. No need to worry about syrup temperature or whipping meringue: just cream together butter (or shortening) and sugar, and you're basically set.
By far the most common frosting category, buttercream is made from combining some type of fat, like butter, with sugar. It may also include other ingredients like eggs for a fluffier texture or cream, which is used to make this vanilla buttercream recipe extra rich and smooth.
The most popular type of frosting for cakes and cupcakes is buttercream frosting. This type of frosting is made with butter, powdered sugar, and flavorings such as vanilla or chocolate. It has a smooth and creamy texture, making it easy to spread and decorate with.
Buttercream is usually easier to use for cake decorating. Cream cheese makes a delicious frosting but it is difficult to get it thick enough to hold its shape for things like roses or other complicated flowers.
In short, buttercream is a type of frosting used to take treats like cake and cookies to the next level. This being said, not all frostings are buttercream, and can be made with a variety of cream bases like cream cheese and whipped cream.
Whipped frosting is not only a little less sweet than buttercream, but its texture is much lighter and airier. If you prefer a fluffier mouthfeel, there are plenty of opportunities to use whipped frosting on your desserts, like for a homemade birthday cake or simple cakes, such as a classic pound cake or a butter cake.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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