Thursday, February 16, 2012

Vanilla Buttercream Frosting

This is a deliciously amazing frosting recipe my mom and I have used forever and ever.  I finally calculated out exactly how I make it and put it down on paper.  The guidelines may seem a little strange and overly-explained...but it is so totally worth it.  It's vanilla frosting heaven. It's homemade Vanilla Buttercream Frosting.



1 stick of unsalted butter, softened
7 cups Confectioners Sugar
1/4 cup milk
3 tablespoon Heavy Cream
1 tablespoon pure vanilla extract


Cream butter, 1 cup of sugar and half of the milk, scraping sides as you mix


Add 1 cup sugar.  Mix/scrape down sides


Add another 1 cup of sugar and the other half of the milk


Mix...are you still scraping down the sides???


Add another 1 cup of sugar and a tablespoon of heavy cream.  Mix


Add 1 cup sugar and mix


Add another 1 cup of sugar, 1 tablespoon heavy cream, and 1 tablespoon vanilla extract


Mix...and you should still be scraping down the sides...


Add a final 1 cup of sugar and a tablespoon of heavy cream.  Mix well for about a minute.


At this point you have a perfectly creamy and calculated frosting...but feel free to add anything extra at this point if your tastebuds are telling you too...you never know ;)



Recipe:
1 stick of unsalted butter, softened
7 cups Confectioners Sugar
1/4 cup milk
3 tablespoon Heavy Cream
1 tablespoon pure vanilla extract

  • Cream butter, 1 cup of sugar and half of the milk, scraping sides as you mix
  • Add 1 cup sugar.  Mix/scrape down sides
  • Add another 1 cup of sugar and the other half of the milk
  • Mix, continue to scrape down sides
  • Add another 1 cup of sugar and a tablespoon of heavy cream.  Mix
  • Add 1 cup sugar and mix
  • Add 1 cup of sugar, 1 tablespoon heavy cream, and 1 tablespoon vanilla extract
  • Mix...and you should still be scraping down the sides...
  • Add a final 1 cup of sugar and a tablespoon of heavy cream.  Mix well for about a minute.
  • At this point you have a perfectly creamy and calculated frosting...but feel free to add anything extra at this point if your tastebuds are telling you too...you never know ;)

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