Whip until the frosting is light and fluffy, about 3-4 minutes. Add more powdered sugar for a thicker frosting. If it’s leftover buttercream frosting, and I’m not sure when it’ll be used, I put it in a freezer safe ziplock bag, date it, and stick it in the freezer. 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). If I’m going to use the frosting the very next day, I just put it in a ziplock bag in the fridge. How do you store leftover Vanilla Buttercream Frosting? You can even add cocoa to turn it chocolate or peanut butter for peanut butter flavor. You can also use things like fruit juice, chopped fruit, and even soda pop. You can use additional extracts, flavor oils, and even things like jello powder. You can also switch out the vanilla flavor or other things. They add vibrant colors to the buttercream for any color desired. The easiest way is just using gel food colorings. You can take this recipe and change it so many ways. Tips on using this Simple Vanilla Buttercream Recipe
Vanilla buttercream frosting plus#
Or, you could go and buy a box of Immaculate Baking Chocolate Cake mix – it’s practically like making cupcakes from scratch, plus it’s non-GMO. Both are great topped with homemade vanilla buttercream frosting. If you like cupcakes like I do, check out my recipes for Peppermint Cupcakes and Small Batch Lemon Cupcakes. It’s safe to leave cakes or cupcakes topped with American Buttercream out at room temperature for a few days. Top your cake or cupcakes with homemade vanilla buttercream once they have cooled and you’ll one sweet treat waiting to be eaten. This vanilla buttercream frosting is great on chocolate cake, chocolate cupcakes, white cake, purple cake – you get the idea.
Beat on low speed for 2-3 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner. Add in the powdered sugar, vanilla and 3 tablespoons milk. Keep whipping the frosting until it gets lighter and fluffier in appearance. In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color.Once the powdered sugar and butter are well blended, then it’s safe to add the vanilla and milk. As the mixture heats up, keep whisking to prevent it sticking to the bottom. Place the pan over a medium heat and whisk well to dissolve the flour. It’s important to slowly start the mixer or powdered sugar will be everywhere. To make the pudding, add the agave syrup, milk, flour, and salt to a medium saucepan. I like to get it looking light and airy before I add powdered sugar. The key is to whip the butter really well before you add any additional ingredients.
Making buttercream frosting is a cinch if you have a good mixer and four ingredients:
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