This Buttercream Recipe Is So Good It's Hard To Resist Licking The Bowl
In every delicious cake, the frosting is the true hero, whether it’s a fancy three-layered wedding cake or petite red velvet cupcake. No matter how moist and sweet the batter may be, without the proper flavor of your frosting, the cake will not survive against other sweet competitors.
Here is a way to knock them all out with this special frosting recipe! Light, fluffy and of course sweet, this is totally different from any frostings you have ever dealt with!
Whipped Vanilla Buttercream is absolutely delicious!
It is compacted in a perfectly well balanced sweetness so that it’s just the RIGHT amount: not bland or sweetness overload with foreshadowing cavities.
Absolutely easy to make with a help of a mixer. And what’s more beneficial is if you make more than enough, you get to store it in the refrigerator for up to 2 weeks!
To Find Out How To Make This Simple & Enjoyable Cupcake Or Cake Topper-Treat Please Go To Page (2)…
Wendy Scheidecker
Yum
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Exactly the way I make frosting..
Maria A. Lawrence
Amen! That stuff in a can or bucket is nasty full of crap!
I want some.
yummy
This has showed up in my news feed several times and every time I can’t look at the recipe. I just keep getting redirected. Annoying because I love a good buttercream recipe.
Jen Hansen
I hag to go to page 2 for it
Thank you !
It wouldn’t LET me go to page 2!
Ingredients To Whip Up:
1 cup (2 sticks) butter, softened
2 teaspoons McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Pure Almond Extract
32 ounces (4 cups) confectioners’ sugar, sifted
2 tablespoons 2% or whole milk
pinch salt
Instructions To Stir In:
Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With mixer on low, slowly add in confectioners’ sugar , milk, and salt; frequently scrape sides and bottom of bowl.
Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.
If your whipped buttercream seems to be coming out thicker and heavier than you had thought, simply milk it down to make it more smoothly creamy.
This is definitely one of the best whipped buttercreams that I have ever tasted. It is so good that you would end up eating the whole thing before using it on your cake!
Article Source: I am Baker
32 ounces of confectioners sugar is NOT 4 cups! It’s more like 8-81/2 cups. I like to use 6 cups of confectioners sugar per cup of butter, then add flavoring and milk as this recipe suggests. The secret is to beat it for at least 5 minutes on the stand mixer!
Tried this last night and it came out like play dough, very disappointed.
Adjust your sugar to your liking.
Perfect!
LaDonna Cooper
I have never used canned frosting and only a few times have I used Boxed cake mix. Like to make from scratch, so much better!
Looks good
Nicole Trivigno make something to put this on
Okay I can do that
Joann Donet
Stacey Carlisle Gibbs Tiffany Hubbard
Cant wait!
Yup :/
Who else thinks this is cool
Yup 🙂
Awesome very informative 🙂
Yup :/
Yeah :p
who else gets this
Always adore everything like this
Sounds good and will have to try it
been making frosting like this for forty years, this one seems a bit heavy on the almond flavoring
Did you see this, Phoebe Sanders?
that’s the recipe you use right?
Similar. This one actually looks better. We should try it.
Dee Darby
Erica Martinez
Dawn Jones
Vanilla…Yeah…..!!!
Yummmmmmmy
Love good buttercream
Mindy Smith
You might google Italian butter cream. It uses granulated sugar and is very yummy
another recipe from recipe station that doesn’t load. Says webpage not available.
Oh yea
Donna, I have made this for yrs. but I do not add almond. I use clear vanilla too
Almost the exact recipe I use except that I don’t use almond extract or pinch of salt.