Billys Vanilla Buttercream Food

BILLY'S VANILLA, VANILLA CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

BASIC VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

VANILLA BUTTERCREAM

Steps:

• Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

BILLY'S VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
• With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
• If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

BILLY'S VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

BILLY'S VANILLA VANILLA CUPCAKES

Steps:

• Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about two-thirds full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter.

BILLY'S CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

BILLY'S VANILLA, VANILLA CUPCAKES

Steps:

• Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
• Add butter, mixing until just coated with flour.
• Add eggs, one at a time.
• In a large glass measuring cup add milk and vanilla.
• With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter.
• Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
• Decorate with sprinkles, if desired. Serve at room temperature.

BILLY'S CHOCOLATE BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
• With mixer on low speed, add chocolate until just combined.
• Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.