Vanilla Buttercream Frosting
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posted 23 Jan 2011
4 sticks unsalted butter, softened
1 pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Vanilla Buttercream Icing
Yield: Enough buttercream to frost 24 cupcakes or one 9 inch layer cake
1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

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