vanilla buttercream 2.0
(1 rating)
This is the basic recipe I will never give up. I made the switch from shortening/butter to all butter and people - including myself - enjoy it a LOT more! Since it's all butter, it will harden just like butter when in the refrigerator. I advise not to eat the cake you use this buttercream for straight out of the fridge. Let it sit out so it can come to room temperature.
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(1 rating)
yield
2 -3 cups
prep time
5 Min
cook time
15 Min
Ingredients For vanilla buttercream 2.0
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2 stickunsalted butter, softened
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1 tsppure vanilla extract
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2-3 Tbspheavy cream
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4 cpowdered sugar
How To Make vanilla buttercream 2.0
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1Place softened sticks of butter in mixing bowl (or any other large bowl if using a hand mixer) along with vanilla extract. Beat on medium-low speed for roughly 30 seconds or until extract is blended in with butter
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2Add powdered sugar, 1/2 cup at a time on medium speed
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3Add heavy cream, 1 tablespoon at a time. Adjust consistency with heavy cream (thinner) or powdered sugar (stiffer)
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4(Optional) To make buttercream fluffier and whiter (won't be completely white, though), let mixer run on medium high and periodically stop and check to see if the consistency is to your liking
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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