Gemmas Best Ever Vanilla Buttercream Frosting Recipes

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GEMMA'S BEST-EVER VANILLA BUTTERCREAM FROSTING RECIPE



Gemma's Best-Ever Vanilla Buttercream Frosting Recipe image

Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes.

Provided by Gemma Stafford

Categories     Dessert

Time 15m

Number Of Ingredients 6

1½ cups (12oz/340g) butter ((softened))
6 cups (1lb 8oz/680g) icing sugar (powdered sugar)
2 teaspoon vanilla extract
Seeds scraped from one vanilla bean pod ((optional))
2-3 tablespoons milk or cream
Pinch of salt

Steps:

  • In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
  • Once the butter is pale in color and light slowly add in the icing sugar one spoon at a time at medium speed. Let the sugar fully incorporate before adding in more sugar.
  • Add the vanilla extract, vanilla bean seeds, salt, and cream or milk.
  • Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  • Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use, make sure it comes to room temperature.
  • * This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E. ** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch.

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