How To Make Buttercream Frosting





Ingredients:

1. Butter

2. Confectioners' Sugar

3. Vanilla Extract

4. Powder Sugar

5. Salt

6. Cream/Milk


How To Make:

1. Cream the softened butter and salt in a stand mixer for about a minute using a paddle attachment. You can also make this frosting with an electric hand mixer and a big bowl.


2. Add your powdered sugar to the butter in batches. Make sure to sift your powdered sugar, especially if you’re going to be using any piping tips. Those clumps will cause clogs that make decorating nearly impossible! It’s best to run the mixer at low speed.


3. After the first batch of powdered sugar is added it’s time to scrape the bowl down, then sift in more powdered sugar and repeat.


4. Add a tablespoon of cream or milk and mix in. You can add more later if desired.


5. Once incorporated, with the mixer running on low, go ahead and add the vanilla extract or whichever flavoring you’re using. Add more cream or milk as desired to thin the buttercream out. When your buttercream is finished, you should have a nice even and fluffy consistency.


6. you can now use the frosting as desired. If you make it ahead, the buttercream can be chilled and used after coming back to room temperature. Always give your frosting a whip just before using it and feel free to add some milk or cream to thin things out if needed.



  • 7. Sift your powdered sugar to avoid clogging piping tips.
  • Scrape the bowl down to help ensure even consistency throughout.
  • You can use almost anything to flavor buttercream like fruit juice, citrus zest, coffee, orange blossom or rose water, melted chocolate, or Oreos!
  • If your buttercream has been sitting for a while or was chilled and brought back to room temperature it’s always a good idea to give it a quick whip to restore its consistency.
  • If you’re looking for a very spreadable and very smooth icing for something like a sheet cake or to make your life easier when using a piping bag, you can add the full amount of cream in (and maybe even a bit more).




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