Classic Vanilla Buttercream Frosting Food

CLASSIC VANILLA BUTTERCREAM

Steps:

• In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
• Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

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 FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

CLASSIC VANILLA BUTTERCREAM FROSTING

Steps:

• In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature., In a bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

CLASSIC BUTTERCREAM FROSTING

Steps:

• Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
• Beat at low speed until combined.
• Gradually add the other pound of sugar.
• Stop and scrape sides.
• Beat on high until mixture is light and fluffy.
• Keep covered with plastic wrap to prevent crusting.
• Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

CLASSIC BUTTERCREAM FROSTING

Steps:

• In double boiler stirring constantly cook flour and milk, to a soft or med paste, do not worry ! It will be OK if it gets thick to. You can do this step the night before also. I have even forgot to do this and put the recipe "on hold" until I had this done and cooled.
• Put paste in bowl, cover, cool in refrigerator, about 1/2 hour or until cooled.
• Put paste in mixer bowl, add sugar,butter, vanilla, salt and mix. Scrape and mix some more.
• Mix some more until granulated sugar is dissolving. Let rest for 10-15 minutes. I know this sounds funny but the granulated sugar has to dissolve. Add any of your optional flavors now.
• Mix for another minute, test for sugar granules between your index and thumb if no sugar crystals your done if not mix a short while longer.
• If you use powdered sugar you do not have to mix as long, it will dissolve instantly.
• optional, ways I have changed this recipe extract of your choice:.
• 1/2 of a lemon zest and 2 teaspoons lemon juice.
• 1/4 cup cocoa powder and / or 1 teaspoon instant coffee or espresso powder, more or less to your taste.