CLASSIC VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield frosting for 1 layer cake
Number Of Ingredients 5
Steps:
- In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
- Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.
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Marilyn Waterlilly
[email protected]I would definitely recommend this recipe to others.
Sam Prendergast
[email protected]This is the best vanilla buttercream I've ever had.
Gohar Ayyub
[email protected]I love this recipe!
Smart Start Auto Sales, LLP
[email protected]Delicious!
Onyango abraham Simon
[email protected]Yum!
Azhar Saini
[email protected]This recipe is a keeper. I'll definitely be using it again and again.
Prabhat Rai
[email protected]I used this buttercream to frost a chocolate cake and it was the perfect combination. The buttercream was light and fluffy, and it didn't overpower the chocolate flavor.
Midge Pollard
[email protected]This buttercream is a great base recipe. I like to add different flavors and extracts to create different variations.
takrim hasan munna
[email protected]I had a little trouble getting the buttercream to the right consistency, but after a few tries I got it perfect.
Bikash Sahani
[email protected]This recipe was a bit too sweet for my taste, but I was able to adjust the amount of sugar to my liking.
Amanda Mullen
[email protected]I'm not a huge fan of buttercream, but this recipe changed my mind. It's not too sweet or heavy, and it pairs perfectly with any cake or cupcake.
MD.Mostofa Kamal
[email protected]This buttercream is so versatile. I've used it to frost cakes, cupcakes, and even cookies. It's always a hit.
SEYAM FF Boy
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Lorene Hackett
[email protected]I've been using this recipe for years and it never fails me. The buttercream is always smooth and creamy, and it holds its shape perfectly.
SabirAli Shaikh
[email protected]This classic vanilla buttercream is the perfect addition to any cake or cupcake. It's easy to make and always turns out delicious.