Vanilla Buttercream Frosting
Prep: 5mins. Mix: 6-8min. Yield: Enough to frost 12 – 16 cupcakes
- 250gms. softened unsalted butter (room temperature)
- 500gms. icing sugar mixture (sifted)
- 1 tbsp. milk (room temperature)
- 1/2 tsp. vanilla extract
- Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in color.
- **Add half the icing sugar mixture and mix until it’s mixed into the butter, then add the rest of the icing sugar along with 1 tbsp. of milk and a tbsp. of vanilla extract.
- Continue mixing for 5 min until it’s all well combined.
- To adjust sweetness: You may half the amount of sugar, but keep in mind that the frosting will not be as stable on warm days and may melt easier.
- *Buttercream frosting can be refrigerated and stored in an air tight container for up to 2 weeks. Take out of the fridge a couple hours before you use it and whip up for a couple minutes to get back to piping consistency.
- ** This is the stage to add any food colours or additional flavourings to your buttercream frosting. It’s best to only use gel food colouring rather than liquid.
- The milk serves several purposes. It helps smoothen out the frosting and makes the sugar less grainy, it also helps make it fluffy. Generally you should add the milk as it makes the frosting much nicer, and don’t be tempted to add too much otherwise the frosting will split.
- The only time I wouldn’t recommend adding the milk is on warm days as it will cause the frosting to go very soft and it won’t be able to hold its shape. And so on warm days it’s best to leave it out. You should not try making the frosting with less icing sugar on warm days either. The sugar helps stabilize the frosting.