Classic Vanilla Buttercream
- Anthology of Crumbs
- Oct 2
- 1 min read
1
Searing the Beef
For an even creamier texture, substitute heavy cream for the milk.
Adjust the icing sugar slightly if you prefer a stiffer or sweeter buttercream.
Makes enough to frost a 3-layer cake or 24 cupcakes.
Storage: keep in an airtight container at room temperature for 2 days, or refrigerate for up to 1 week. Rewhip before using.
Notes
1
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is pale and whipped, about 3–4 minutes.
2
With the mixer on low, add the icing sugar gradually. Scrape down the sides of the bowl to be sure it blends evenly.
3
Pour in the milk, vanilla, and vanilla seeds. Mix until combined.
4
urn the speed to high and continue beating until the buttercream is light, smooth, and airy, 8–10 minutes.
Instructions
2 cups butter (room temperature)
6 cups icing sugar
¼ cup whole milk
2 tablespoons pure vanilla
seeds from 1 vanilla pod
Classic Vanilla Buttercream
Anthology of Crumbs
Butter and sugar, beaten into light, cloudlike folds, become more than frosting. Flecked with real vanilla, this buttercream feels like the kind of classic you return to again and again. This is a sweet companion for every celebration.
Servings :
About 6 cups
Calories:
Prep Time
15 min
Cooking Time
0
Rest Time
0
Total Time
15 min
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