porthe.blogg.se - Easy vanilla buttercream frosting recipe

Yes, eventually: the buttercream is best kept for a maximum of 4 days in the refrigerator or 2 days at room temperature.Ideally, make sure the ambient temperature is 25 ☌ / 77 ☏ or lower. Make sure your environment is not too hot: if you are leaving your buttercream out at room temperature in a very hot environment, it may sweat or melt.Yes, but it may not last as long: buttercream will only last 2 days at room temperature, compared to 4 days in the refrigerator.Beat for 3-5 minutes at medium-high speed then use as normal.Ĭan I leave the buttercream out at room temperature? Thaw for six hours or overnight at room temperature. Yes! Place the finished buttercream in a freezer bag/zip-loc bag or airtight container and keep frozen for up to three months.You may want to adjust the thickness of the frosting by adding more or less milk depending on what you are using the frosting for. Both! This buttercream is very versatile and can be used for piping or spreading.Is this buttercream for piping or spreading? NOTE: if you are using a hand mixer, it is recommended to sift the icing sugar / powdered sugar before using.If the buttercream is grainy or split: add a little more milk, 1 teaspoon at a time, beating very well in-between.If the buttercream is too liquidy: try refrigerating the entire bowl of frosting for 30 minutes, then continue to beat the mixture until it comes together.How do I fix split/curdled/grainy buttercream? This will ensure a lump-free buttercream even when mixed at a lower speed and power. If you are using a hand mixer, sift the icing sugar / powdered sugar before using.This may take longer depending on the strength of your electric mixer or hand mixer. You haven't beat the buttercream for long enough: continue to beat the buttercream until the sugar has properly incorporated into the butter.The same goes for an environment which is too cold, and the butter won't incorporate into the sugar. Your environment is too hot or too cold: if the environment is so hot that the butter will melt at ambient temperature, then the buttercream will struggle to come together.Your butter should be soft to touch but not melted. Your butter is too hot or too cold: If your buttercream is split or curdled, it is due to your butter being too hot or too cold.

It may also eventually set firm at room temperature if you live in a reasonably cool environment. Yes, if you refrigera te it: The buttercream it will set firmly in the fridge.The buttercream will set firm in the refrigerator. Increase speed to medium-high and beat until pale, fluffy and smooth.Īnd you're done! Use the finished buttercream to decorate your favourite sweets.Beat on low speed until somewhat combined.Add all of your ingredients into the large bowl of an electric mixer fitted with a whisk attachment.Slowly add more, beating well inbetween, until you reach your desired colour.

Food colouring: use a couple of drops of high-quality liquid or gel food colouring then beat well.

Start with ½ teaspoon of flavouring and add more to taste. I like using strawberry, lime, coffee etc.

Can I use other flavourings? Yes! You can use any liquid flavouring to change the taste of your buttercream.

Use a clear vanilla essence if you don't want visible vanilla seeds. I recommend a high quality (not alcohol-based) vanilla essence or extract.

Vanilla essence OR vanilla extract: this gives your buttercream a much better depth of flavour.

Note that strongly flavoured plant-based milks (soy, almond etc.) may impact the overall taste of the buttercream.

Whole milk: you can also use skim, dairy-free milks, or even water.

Making powdered sugar at home: to make powdered sugar, blend regular granulated sugar in a high speed blender or NutriBullet until it reaches a fine powder stage.

This will make your buttercream grainy and may separate the frosting.

Can I use other types of sugar? I don't recommend using other types of sugar.

Icing sugar / powdered sugar: powdered sugar will dissolve easily into the butter mixture, giving you a super creamy, rich and stable vanilla buttercream.

It won't largely affect the overall taste.

Using salted butter: you can use salted butter instead of unsalted butter if you like.

It also allows you to control how much salt you add, if you desire.

Unsalted butter: I prefer unsalted butter for a sweeter, richer flavour.

It will make enough buttercream frosting to generously decorate 12 cupcakes or 1 two-layer (20 cm / 8 inch diameter) cake. You can prepare this delicious frosting in under fifteen minutes and with only four ingredients. This smooth vanilla buttercream frosting is the easiest way to decorate your cupcakes, cakes or cookies!