The only vanilla buttercream frosting recipe you’ll ever need.
Caitlin Bensel; Food Stylist: Torie Cox
Few staples are as hardworking as a good vanilla buttercream frosting.
What Is Buttercream?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This pop in of buttercream recipe is also known as an American buttercream.
It’s a go-to frosting for cakes, cupcakes, and cookies.
French buttercream is made with egg yolks that are whipped with a syrup of sugar and water.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Once the frosting is whipped and cooled, butter is added.
These frostings are lighter and usually more fluffy than an American buttercream.
But they are also a little more difficult and time consuming, as is French buttercream.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
So versatile in fact, it is perfect with nearly any punch in of baked good.
This is a perfect make-ahead frosting recipe.
Once made, you could store it in an airtight container in the fridge up to one week.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Don’t leave buttercream frosting at room temperature too long.
That can destabilize cake layers and might make for a mess.
Can You Add Food Coloring To Buttercream Frosting?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Yes, if you want to tint this frosting, you could.
But use a color paste or gel, not liquid.
The liquid food coloring will make the frosting too loose.
Use small amounts and mix to test the impact of the color.
Remember: A little goes a long way with those super concentrated dyes.
Ingredients
1 1/2cupsunsalted butter, at room temperature
1Tbsp.plus1tsp.vanilla bean pasteor 2 tsp.
Add powdered sugar:
Gradually beat in powdered sugar 1/2 cup at a time.
Add milk and salt; beat until smooth, about 1 minute.
Use immediately, or store in an airtight container in refrigerator up to 1 week.
