vanilla buttercream 2.0
a recipe by
Union City, CA
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.
Ingredients For vanilla buttercream 2.0
2 stickunsalted butter, softened
1 tsppure vanilla extract
2-3 Tbspheavy cream
4 cpowdered sugar
How To Make vanilla buttercream 2.0
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
2Add powdered sugar, 1/2 cup at a time on medium speed
3Add heavy cream, 1 tablespoon at a time. Adjust consistency with heavy cream (thinner) or powdered sugar (stiffer)
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
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