This recipe provides step-by-step instructions for making a delicious vanilla buttercream frosting that is perfect for cake decorating and piping. It yields enough frosting for a two-layer cake or 24 cupcakes.
Ingredients:
1 cup (240 grams) butter
8 cups (1 kilogram) icing sugar
1 tablespoon (15 milliliters) vanilla extract
4-6 tablespoons (60 milliliters- 90 milliliters) milk
Instructions:
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter until it becomes fluffy.
Add half of the icing sugar to the bowl and continue to mix slowly.
With the mixer on low speed, add the vanilla extract and half of the milk. Mix until no clumps remain.
Add the remaining icing sugar gradually, but do not add more milk until the icing sugar begins to mix together more completely.
Add one or two more tablespoons of milk until you reach the desired consistency. For spreading onto cakes, a thinner buttercream is recommended, whereas for piping flowers or borders, a thicker one is preferred.
Use the buttercream immediately, or store it in a sealed container in the fridge for 2-3 days. If you're storing it in the fridge, let it come to room temperature and briefly remix it before use.
Enjoy your homemade buttercream!
