Easy Vanilla Buttercream Food

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.

VANILLA BUTTERCREAM FROSTING

Steps:

• Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes. Cool mixture in refrigerator until cold to the touch, about 15 minutes.
• Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy.
• Stir cooled milk until smooth. Slowly beat into the butter mixture until frosting is of a spreadable consistency. For a thicker icing, you may not need the entire milk mixture.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

EASY VANILLA BUTTERCREAM

Steps:

• Cut the butter (250g) into cubes (about 1″) and beat in an electic mixer until soft.
• Add the icing sugar (500g) and beat until fully combined - I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen! You'll find that at first it'll start to look lumpy but keep persevering and it'll smooth out.
• Add the vanilla extract (½ tsp) and mix until fully combined.
• (See note about about the required consistency) Take a look at the consistency of the icing, is it spreadable? If not add ½ tsp milk and mix until fully combined. Check the consistency again and repeat until it is just spreadable.
• Once you've got the icing to the right consistency - have fun piping, spreading, or just licking if off the spoon!

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.

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.

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.

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.

BASIC BUTTERCREAM ICING

Steps:

• Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
• Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
• Stir in the food colouring, if using, until well combined.
• For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.
• For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 - 8 minutes.
• Add half of the confectioners' sugar. Reduce mixer speed to low and mix until incorporated.
• Once incorporated, add the remaining confectioners' sugar, vanilla, and salt; mix to incorporate.; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 - 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
• Test the consistency of your buttercream with a spatula. The buttercream should be smooth and spreadable. Adjust if needed: You can control the consistency at this point- If the buttercream is too thick, beat in the liquid of your choice, one tablespoon at a time. If frosting is too thin, add up to 1/2 cup more confectioners' sugar.
• If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• •In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
• Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups.
• •Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups.
• •Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups.
• •Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups.
• •Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups.
• •Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

GERMAN BUTTERCREAM FROSTING

Steps:

• Make milk mixture: In a medium saucepan (preferably one with sloped sides), whisk together the sugar, cornstarch, and salt until combined. Add about 1/4 cup of milk to the sugar mixture, whisking to form a thick paste. This will keep the mixture from forming clumps when you add the remaining milk. Add the rest of the milk to the pot, whisking to incorporate it.
• Beat the eggs: Use a fork to lightly beat the egg yolks until they are runny.
• Finish the custard: Return the pot to the stove and heat the custard mixture to a gentle simmer over medium-low heat, constantly stirring with the whisk. The mixture will thicken considerably in 2-3 minutes. In order to tell if the custard is ready: dip a spoon in the custard and it should be thick enough for its edges to hold a line drawn with your finger on the back of the spoon. Stir in the vanilla extract until the mixture is smooth and combined.
• Cover and chill the custard: Cover and chill the custard until cool (or until it reaches room temperature). You can press a piece of plastic wrap directly onto the surface of the custard and chill it for up to 2 days in the refrigerator. If you chill it, it needs to be brought to room temperature before proceeding.
• Store buttercream: Once mixed, use the buttercream as desired . Store in a food storage container for up to 4 days or freeze for up to 2 months.

SIMPLE VANILLA CUPCAKE RECIPE

Steps:

• Pre-heat oven to 180C. Line a muffin tray with cupcake liners. you don't need to butter or oil the liners.
• In a Cake mixer with the pallet attachment, mix the butter until creamy, soft and fluffy ( Please refer to the notes above regarding butter as this is a crucial element in getting the perfect fluffy cupcakes)
• Once the butter is soft, add the sugar mix until creamy
• Then add the eggs, vanilla (At this point it will look like scrambled eggs, trust me it will get better after the flour is added)
• Reduce speed and add sifted flour, baking powder until mixed through(don't overbeat it)
• Finally, add milk and oil and mix for 30 seconds until mixed through
• Scoop 3/4 of mix into the cupcake liners ( Do not overfill as it will rise in the oven)
• Bake for 20-22 minutes until cooked through and a toothpick inserted comes out clean
• This recipe will make approximately 8-10 cupcakes. Cooldown and decorate with vanilla buttercream icing and enjoy

BEST HOMEMADE VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
• Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
• Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
• (Optional) Add a pinch of salt if too sweet and mix until completely dissolved.

SIMPLE VANILLA BUTTERCREAM

Steps:

• In a large bowl, beat the butter with an electric mixer for 1 minute.
• Add 6 cups of confectioners' sugar, the vanilla, and the milk.
• Beat on low speed until creamy.
• Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.