Vanilla Buttercream Frosting Recipe by Christina
Vanilla Buttercream Frosting Cooking Instructions 1 Either using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed, until smooth and creamy, about 2 minutes. 2 Switch the speed to low and with the mixer running, add 4 1/2 cups of the confectioners sugar, the heavy cream, the vanilla extract and the salt. 3 Once it's all added in, increase the speed to high and beat for 3 full minutes. Once that time is up, if it's too thin, add an additional 1/2 cup confectioners sugar or if it's too thick add more heavy cream by the tbsp until the desired consistency is reached. 4 That's it, either use it right away or you can tightly cover it and store it in the fridge for up to 1 week. 5 Pictured up top on basic vanilla cupcakes, the recipe of which can be found under my profile --> 6 Rose designs made using a Wilton 1M tip, which is like an open star shape --> 1 Either using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed, until smooth and creamy, about 2 minutes. 1 Either using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed, until smooth and creamy, about 2 minutes. 2 Switch the speed to low and with the mixer running, add 4 1/2 cups of the confectioners sugar, the heavy cream, the vanilla extract and the salt. 2 Switch the speed to low and with the mixer running, add 4 1/2 cups of the confectioners sugar, the heavy cream, the vanilla extract and the salt. 3 Once it's all added in, increase the speed to high and beat for 3 full minutes. Once that time is up, if it's too thin, add an additional 1/2 cup confectioners sugar or if it's too thick add more heavy cream by the tbsp until the desired consistency is reached. 3 Once it's all added in, increase the speed to high and beat for 3 full minutes. Once that time is up, if it's too thin, add an additional 1/2 cup confectioners sugar or if it's too thick add more heavy cream by the tbsp until the desired consistency is reached. 4 That's it, either use it right away or you can tightly cover it and store it in the fridge for up to 1 week. 4 That's it, either use it right away or you can tightly cover it and store it in the fridge for up to 1 week. 5 Pictured up top on basic vanilla cupcakes, the recipe of which can be found under my profile --> 5 Pictured up top on basic vanilla cupcakes, the recipe of which can be found under my profile --> 6 Rose designs made using a Wilton 1M tip, which is like an open star shape --> 6 Rose designs made using a Wilton 1M tip, which is like an open star shape --> More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls breakfast bread bowls Honey glazed salmon Chocolate Chip Muffins Vanilla Cupcakes Coctel de Camarones Mexican Shrimp Cocktail breakfast bread bowls Honey glazed salmon Chocolate Chip Muffins Vanilla Cupcakes Coctel de Camarones Mexican Shrimp Cocktail Coconutchutney with idly & sambar Bread Pakodas Mochar Ghonto (Banana Blossom Curry - Bengali Style) Chicken kasha Vanilla Cupcakes Green Coconut Chutney Chocolate Chip Muffins Masala Khichdi Leftover Roasted Pork on Cuban Bread Raw Banana Thoran - Kerala Style Coconutchutney with idly & sambar Bread Pakodas Mochar Ghonto (Banana Blossom Curry - Bengali Style) Chicken kasha Vanilla Cupcakes Green Coconut Chutney Chocolate Chip Muffins Masala Khichdi Leftover Roasted Pork on Cuban Bread Raw Banana Thoran - Kerala Style