Billys Vanilla Buttercream Recipes

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BASIC VANILLA BUTTERCREAM



Basic Vanilla Buttercream image

Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 5m

Yield Makes enough for 30 cupcakes

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

BILLY'S VANILLA BUTTERCREAM



Billy's Vanilla Buttercream image

As seen on Martha Stewart. Courtesy of Billy Reece from Billy's Bakery, NYC. Check out his other recipes for "Billy's Chocolate Buttercream" #167665 and "Billy's Vanilla, Vanilla Cupcakes" #167664.

Provided by dojemi

Categories     Dessert

Time 10m

Yield 30 cupcakes

Number Of Ingredients 4

1 cup unsalted butter, room temperature
6 -8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
  • With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
  • If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Nutrition Facts : Calories 150.6, Fat 6.3, SaturatedFat 4, Cholesterol 16.8, Sodium 3.1, Carbohydrate 24.1, Sugar 23.5, Protein 0.2

BILLY'S VANILLA BUTTERCREAM FROSTING



Billy's Vanilla Buttercream Frosting image

Make and share this Billy's Vanilla Buttercream Frosting recipe from Food.com.

Provided by erinconnell

Categories     Dessert

Time 10m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 4

1 cup unsalted butter, room temperature
6 -8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Nutrition Facts : Calories 150.6, Fat 6.3, SaturatedFat 4, Cholesterol 16.8, Sodium 3.3, Carbohydrate 24.2, Sugar 23.5, Protein 0.2

BILLY'S VANILLA, VANILLA CUPCAKES



Billy's Vanilla, Vanilla Cupcakes image

A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 30 cupcakes

Number Of Ingredients 12

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Basic Vanilla Buttercream
Colored Sprinkles, for decorating, optional
Alternate frosting: Billy's Chocolate Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  • In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

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