Monday, February 27, 2012

Classic Vanilla Buttercream


Classic Vanilla Buttercream

2 sticks unsalted butter – 226 grams
8 cups  ( 2 lb.) powdered sugar (no need to sift)
2 tsp. vanilla (use clear imitation if you like a whiter frosting)
1/3 c. milk -86 grams
pinch of salt if you’d like to cut the sweetness

Cream the softened butter until smooth.  Blend in the vanilla.  Add half of the powdered sugar and most of the milk.  Beat at medium speed until the powdered sugar is incorporated.  Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally.  The texture will become very smooth.

This recipe can be doubled or halved.

Can be frozen in air tight container for at  least three months .  
This is a crusting recipe,  which works well with the Roller and  Paper towel smoothing methods.  However, humidity may make it less likely to crust, in which case you can use the hot knife method for smoothing.

Yields approximately 8-9 cups of frosting.

Note that this is an “all-butter” recipe.  The flavor is wonderful, but it does not do well in extremely hot conditions.  The butter in the recipe causes the icing to become very soft in hot conditions.  For a more “heat-friendly” recipe, see the “Fluffy Vanilla Buttercream” recipe, which contains shortening.

Also, due to the butter in the recipe, the frosting becomes firm in the refrigerator.  It will soften again as it warms to room temperature.

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