Vanilla Buttercream 2.0

1
Daisy Jay

By
@human_naturedj

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.

Rating:

★★★★★ 1 vote

Serves:
2-3 cups
Prep:
5 Min
Cook:
15 Min

Ingredients

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2 stick
unsalted butter, softened
1 tsp
pure vanilla extract
2-3 Tbsp
heavy cream
4 c
powdered sugar

How to Make Vanilla Buttercream 2.0

Step-by-Step

  • 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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About Vanilla Buttercream 2.0

Course/Dish: Cakes




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