Vanilla Buttercream Cake Frosting Recipes

GEMMA'S BEST-EVER VANILLA BUTTERCREAM FROSTING RECIPE

Steps:

• In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
• Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.
• Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.
• Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
• Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.
• * This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E. ** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.