Donât underestimate vanilla cake. For many people, cake is just the delivery vehicle for the real star of the show—the frosting. You can, although you also might like my cream cheese buttercream for that. Vanilla Buttercream Cake . A couple of comments – First, as suggested, adding the icing sugar gradually really helps, don’t be tempted to add all at once. Also what jam would you use in the cake. I’ve shown it here as cupcake frosting, but it’s extremely versatile and can be used for all sorts of cakes and desserts – cupcakes, sandwich/layer cakes, macarons and, my favourite, as a delicious buttercream layer beneath the fondant icing on the decorated celebration cakes I make for my family. If you’re making my all-in-one vanilla sponge birthday cake, then this is the recipe I use for the buttercream. You only get the merest dusting of icing sugar. Gradually beat in the milk a few drops at a time and check the consistency before adding more. I was pretty pleased with the results *smug grin* so I decided buttercream finally deserved a place on my blog. Whenever I make anything with icing sugar everything gets covered. Pour into prepared pans, dividing batter evenly. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks. That’s the consistency you want your buttercream – just spreadable, but not runny. NOTE â These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. All of the products linked are ones I use in my kitchen. This recipe makes enough for 12 buttercream cupcake roses or for a thinÂ covering over a 20cm round sandwich cake with a layer in the middle (as I do for celebration cakes). Cut the butter (250g) into cubes (about 1â³) and beat in an electic mixer until soft. ¾ tsp. Set aside and allow cake â¦ I think part of my reluctance to post was that I’m not the best at piping and so had no idea how to present it to show off it’s yummy deliciousness.However, a couple of day’s ago I came across this 3-second buttercream rose tutorial by Toni at This Mama. Cake Ingredients: 2 ¼ cups all-purpose flour. For the rosettes, itâs best to practice a few on some parchment first. For many people, cake is just the delivery vehicle for the real star of the show—the frosting. With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachmentâ¦ For icing using 250g butter and 500g icing sugar I find about a tablespoon of milk is the right amount, but I add it at no more than Â½ teaspoon at a time as other factors such as the temperature of your kitchen can also impact how soft the buttercream gets and it’s easy to add more but impossible to take it out. Shape the buttercream into rounded balls, one inch in size. Vanilla on vanilla is rather marvellous I must say! I always find that the buttercream has a slightly yellow colour from the butter. I like to beat mine (in the mixer on a slow speed or with a wooden spoon) to loosen it up. Simple Vanilla Buttercream â¦ Using electric mixer, beat butter on medium speed until creamy, about 2 minutes. Click here for a handy table of different cake pan sizes, bake times and cake height. This melt-in-your-mouth buttercream is the perfect cupcakes topper! I wanted to create a moist and flavorful vanilla cake recipe because so many times they end up dry and â¦ I always use this buttercream in a thin layer under fondant if I make a vanilla cake as it adds flavour, helps the fondant to stick and ensures a â¦ I always use this buttercream in a thin layer under fondant if I make a vanilla cake as it adds flavour, helps the fondant to stick and ensures a smoother finish when the fondant has been added. Highly recommended. If anyone has any suggestions on preventing this please, please let me know! Add the powdered sweetener of choice and beat it on the lowest setting for a minute, or until the sweetener is completely mixed in with the â¦ You may find youâve got a bit leftover from your cupcakes but attempting a neat rose with an almost empty piping bag isnât easy so Iâd prefer to make a little too much. Four simple ingredients—sugar, butter, vanilla and milk—come together in a homemade frosting recipe that proves the whole is greater than the sum of its parts. Yes, use gene colours rather than liquid ones as they have a better colours and are thicker so don’t massively change the consistency of the buttercream. Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". Grab the room temperature butter and place it in a large mixing bowl with the sugar. Vanilla Buttercream. Scrape down the sides and mix for a â¦ So smooth and silky to pipe. At this point I want you to imagine you’re making a sandwich. Add the vanilla extract (Â½ tsp) and mix until fully combined. Don’t know if anyone else had said this but I hold a (damp) tea towel around the top of the bowl to stop icing floating over my entire kitchen! I’ve been meaning to add a buttercream recipe to my blog for ages and just haven’t quite gotten around to it. To make the Buttercream Place the butter and icing sugar into the bowl of your Thermomix and mix for 2 minutes on speed 3. If you want a buttercream that’s more stable in warmer weather then I’d recommend trying a Swiss meringue buttercream instead. Divide the cake batter amongst pans, tap each pan on the counter before sliding into your preheated 350° oven for 25 minutes or until a cake tester comes out with only a few crumbs attached. Next, add 1 teaspoon of Natural Madagascar Bourbon Vanilla Bean Paste to the bowl. Bettyâs vanilla buttercream calls for simple ingredients that you probably already have in your kitchen, so you can always turn out a top-notch frosting. Whatever your favourite jam is should work fine, but I’d usually use strawberry or raspberry. Ways to Use Vanilla Buttercream. Itâs fine for a few months in the freezer. The steps are exactly the same for the chocolate buttercream with an additional ingredient, cocoa powder. If not add Â½ tsp milk and mix until fully combined. Vanilla Buttercream In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes. Check the consistency again and repeat until it is just spreadable. Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Stir in vanilla and 1 tablespoon of the milk. Itâs OK for about a week at room temperature (in a cool room). Add a couple teaspoons of cinnamon and youâve got an amazing frosting you can use on chocolate, vanilla, apple or even carrot cake! In warmer weather you’ll need to keep your cake chilled or in a cooler spot out of the sun. This Simple Vanilla Buttercream is our familyâs classic buttercream recipe. 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