31 Days of MOO No. 30 Easy Buttercream Frosting
And when I say easy, this couldn't be any easier!
The buttercream is smooth and silky and rich, without being sickeningly sweet. It is perfect! It has a delicious vanilla flavour that goes with just about any cake flavour.
Ingredients:
450g softened butter*
4 cups icing sugar
2 tsp milk
1 tbsp vanilla extract
Method:
Combine all ingredients using a stand mixer on low. Once they are all combined, turn the mixer to high and beat a full five minutes. The time is important. The secret to a perfect frosting is getting enough air into the mixture to make it sliky smooth. Scrape down the sides often.
*Softened butter - you should be able to gently press your pinkie finger into the top of the butter and it will leave a small dent. If it sinks easily the butter is too soft and it won't beat into the icing sugar, it will melt and the end result will be disappointing.
If you can't leave a dent, the butter is too hard. Wait a few minutes and try again.
This recipe can be frozen. To use, let it thaw, then whip for a few minutes to bring it back to a mousse-like consistency.
The buttercream is smooth and silky and rich, without being sickeningly sweet. It is perfect! It has a delicious vanilla flavour that goes with just about any cake flavour.
Ingredients:
450g softened butter*
4 cups icing sugar
2 tsp milk
1 tbsp vanilla extract
Method:
Combine all ingredients using a stand mixer on low. Once they are all combined, turn the mixer to high and beat a full five minutes. The time is important. The secret to a perfect frosting is getting enough air into the mixture to make it sliky smooth. Scrape down the sides often.
*Softened butter - you should be able to gently press your pinkie finger into the top of the butter and it will leave a small dent. If it sinks easily the butter is too soft and it won't beat into the icing sugar, it will melt and the end result will be disappointing.
If you can't leave a dent, the butter is too hard. Wait a few minutes and try again.
This recipe can be frozen. To use, let it thaw, then whip for a few minutes to bring it back to a mousse-like consistency.