![]() ![]() Sea Salt: This delicious seasoning adds flavor and tamps down sweetness.My preference is Mexican vanilla extract because it has a delicious buttery flavor and a beautiful bakery aroma. Vanilla Extract: To keep the vanilla buttercream looking extra lush and light, use clear vanilla extract instead of the brown (amber) colored vanilla.If you don’t have any on hand, you can use half-and-half or whole milk instead. But it must be used at room temperature to avoid grainy-looking frosting. Heavy Whipping Cream: This ingredient gives vanilla buttercream frosting a smooth and creamy look and taste.If your sugar is a bit lumpy, sift it once or twice to remove the lumps before using. It’s what gives buttercream frosting a delicious sweet taste and adds strength and stability to the frosting. Powdered Sugar: This is the same as confectioners’ sugar.Just add a tiny pinch of salt to the buttercream mixture. I use salted butter, but you can use unsalted instead. It’s important to use high-quality butter like Tillamook or the Kirkland brand from Costco. Butter: This is the base ingredient for vanilla buttercream frosting.This is the ideal height for piping beautiful tall swirls of frosting onto cupcakes. Place the tray on a low table or surface (lower than your hips). The edges of the cupcakes can be touching. □□ HELPFUL TIP FOR FROSTING CUPCAKES: Arrange cupcakes on a large metal tray. For ours, more moderate sweetness does the trick. The reason for the inedible frosting? Although both taste-tested recipes use the same amount of butter (1 cup), the Magnolia recipe adds a whopping 8 cups of sugar to their frosting. Flavor testers wanted to scrape it straight off the cupcakes. The frosting from Magnolia Bakery was thick, heavy, and super, super sweet. The cupcakes were immediately gobbled down. ![]() Our bakery frosting was given high marks for its delicious taste and velvety texture. I frosted 1 dozen cupcakes, half and half.Įager recipe testers lined up for a blind testing. One using my recipe from a California bakery, and one shared by the New York Times from well-known Magnolia Bakery. So before sharing what I firmly believe is the BEST vanilla buttercream frosting, I first compared it side by side to the recipe from a famous bakery.įor the taste test I whipped up 2 batches of vanilla buttercream. Add it to yours! □ THE BEST VANILLA BUTTERCREAM FROSTINGĪlthough most vanilla buttercream recipes share the same ingredients, the measurements vary. It’s a staple that belongs in everyone’s recipe box. It was shared with me by a bakery expert who uses it for professional custom cakes and cupcakes. This rich, luxurious, frosting is a cake lover’s dream. Make this irresistible buttercream in 10 minutes. It’s the ideal frosting for cakes and cupcakes. This luscious vanilla buttercream frosting is thick, fluffy and delicious with the perfect amount of sweet.
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