Vanilla Buttercream Frosting And Poppies Recipes

VANILLA BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
• You can control the consistency at this point- add up to 1/2 cup more confectioners' sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

VANILLA-BUTTERCREAM FROSTING AND POPPIES

Steps:

• Heat sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water, whisking constantly, until sugar dissolves and mixture reaches 140 degrees on an instant-read thermometer, about 2 minutes.
• Whisk with mixer on medium-high speed until fluffy and cooled, about 10 minutes. Whisk until stiff, glossy peaks form, about 2 minutes more.
• Reduce speed to medium-low, and add butter, 1 tablespoon at a time, beating well after each addition. Beat in vanilla.
• Switch to the paddle attachment, and raise speed to medium. Beat buttercream until smooth, 1 to 2 minutes.
• Pipe the poppies: Transfer one-quarter of the buttercream to a bowl (reserve remainder for frosting cupcakes), and tint with food coloring until you reach desired color for poppies. Transfer to a pastry bag fitted with a large petal tip. Cut out twenty 2-by-3-inch rectangles of parchment. Adhere 1 parchment rectangle to a flower nail with a dab of buttercream. Holding the piping bag at a 45-degree angle, pipe 1 petal. Pipe a second petal, overlapping the first by 1/2 to 3/4 inch. Making a tighter turn with the nail, overlap the second petal to pipe a third.
• Sprinkle poppy seeds in the centers of flowers to create the look of stamens. Gently remove parchment from nail, and transfer to a baking sheet. Repeat with remaining parchment and tinted buttercream. Refrigerate poppies for at least 2 hours.
• Gently remove poppies from parchment using an offset spatula. Place 1 on top of each cupcake.

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

VANILLA BUTTERCREAM

Steps:

• In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.)
• Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled.
• Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).
• Keep at room temperature while frosting the cake.

VANILLA BUTTERCREAM FROSTING

Steps:

• Beat cream cheese and butter at medium speed with an electric mixer until creamy.Gradually add powdered sugar and next three ingredients, beating at low speed just until blended. Increase speed to medium, and beat until well blended and smooth.

BILLY'S VANILLA BUTTERCREAM FROSTING

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.