![]() See the recipe card for a full list of ingredients and measurements. Slowly add additional heavy cream or milk until the frosting is a spreadable or pipe-able consistency. Add vanilla, 1 tablespoon heavy cream or milk and powdered sugar, mix. You can also use a fresh vanilla bean - you'll see the seeds scattered throughout for a real homemade look.įood coloring: If you want to color your frosting, gel food coloring works best because it won't thin the product. Place butter and shortening into a large mixing bowl or bowl of a stand mixer. Vanilla: How much vanilla extract you want to use is up to you - I use a tablespoon to really get the rich floral vanilla flavor. This vanilla frosting recipe comes together in just 5 minutes Use your stand mixer or hand mixer to beat butter for 60 seconds. Sifting the powdered sugar helps it incorporate into the creamed butter easier. Enter Ermine frosting, which contains no eggs and far less butter and sugar than other varieties, and was considered the economical choice for buttercream in the 1800s. Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is lighter in color and fluffy, about 5 15 minutes. Powdered Sugar: Sweetens the vanilla buttercream while adding sturdiness, giving the frosting great piping smoothness. Add softened cubed butter, peanut butter, cream, vanilla extract and powdered sugar to the stand mixer bowl. If the butter is very soft, it isn't necessary to cut it first. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together. The cooler the butter is, the longer you'll need to beat it to smooth out any lumps. Having the butter at a warm room temperature allows it to quickly beat up smooth and fluffy. Adjust the additional salt used as needed. ![]() Add a pinch of salt to offset the sweetness. At this point, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick. Butter: While using unsalted butter is the best way to control the amount of salt, you can use salted butter if that's what you have on hand. Beat on low speed until these ingredients are incorporated, then bump up the mixer to medium-high speed.
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