It was nice a thick 2 stick of butter was to much for my liking so nxt time i will use only one and a lil more of heavy whip. Store in refrigerator up to 2 weeks. Light and airy vanilla frosting that's perfect for cakes, cupcakes and more! I think I was looking for something that tasted in between whipped cream and frosting. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. I made this this week and it resulted in the most professional looking cupcakes I’ve ever made. Thanks! Because I don’t want to much and I don’t want not enough. Does this have the same taste as to regular buttercream frosting? The vanilla is the star, but I like the little “secret something” that a bit of almond extract adds. Yes, this recipe is a whipped buttercream, not whipped cream buttercream. Do you use both when you make it? I know my limitations. I’ve developed this vanilla buttercream frosting recipe over several years and too many cakes, cupcakes and cookies to count, and I feel pretty confident calling it the very best. Will this frosting flavor well? Hope this helps! Do you have any recommendation for me? Increase … Beat all ingredients for about 1 minute on high speed, scraping down the bowl … Add vanilla and almond extract. Or even better, can I both make and spread it the day before? This frosting is absolutely easy & delicious. Cook, stirring constantly over … This particular frosting is light and airy on purpose, and I’m sorry it’s not what you’re looking for. Floofy bakery frosting, but not cheap, greasy grocery store bakery frosting, is absolute perfection. Would this hold for a layered cake filling? Super easy and it is so so SO good!!! Hope this helps! I haven’t tested this with whipped cream powder, so I’m afraid I can’t make any recommendations. I used regular vanilla for the frosting pictured here, and it’s what I always use unless I’m frosting a wedding cake. Absolutely! amzn_assoc_marketplace = "amazon"; I had no problems at all. Using heavy whipping cream instead of milk, and then whipping it on high speed for several minutes really gives this frosting its light and fluffy texture. *Almond extract is optional. My daughter is allergic to almonds, is there something else you would recommend to use in its place? This spice has now been added to your Flavor Profile, under "My Spices". Can’t wait to try it!! Mix in any of our Nature's Inspiration™ Food Colors to add beautiful hues to your frosted masterpiece. A question: how do you get the perfect finish to your piping? amzn_assoc_tracking_id = "compledelici-20"; Perhaps another reader will be able to help you out. This is amazing! Now it is my go to! You need the full sugar to make the frosting smooth and pretty. 2 Add COOL WHIP; beat just until blended. Get Vanilla Frosting Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I’ve never used almond before. I was also wanting to add lemon juice and zest to make a lemon flavored buttercream. So, do you think I can prepare this one day before and spread it on the next day? Look for gel food coloring in a craft or baking supply store, or. It’s perfect for frosting just about anything— cakes, cupcakes, cookies and more! But would like to know if this butter cream would hold shapes for the purpose of decoration on cake?? Like, Reams and Smith’s do NOT have good frosting, but Harmons and Whole Foods do. Great for wedding cakes and cupcakes. Add 1 tablespoon at a time until you get the results you want. I am looking forward to making this frosting; it looks perfect! This is the lightest and fluffiest vanilla buttercream frosting. If you’d like to make this a chocolate buttercream, I would suggest adding cooled melted chocolate instead. Thank you for sharing this recipe! wow thanks for writing back so quickly! It's more stable than regular whipped cream and is perfect for any make-ahead dessert! Start with 3 tablespoons and add more as needed. I love buttercream but not the sweetness. Good luck! I tried to cut down the sugar because I’m sensitive to it and I hate overly sweet stuff and it doesn’t work. 2. Hii thanks was looking for such recipe that combines butter n whipped cream rather than shortening. It’s lighter in texture, but still a classic sweet buttercream recipe. Sure! I always add just a touch to every frosting recipe for just this reason. Whether you like them fudgy or cakey, brownie recipes tend to... We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you! Beat for about 60 seconds. Of course, feel free to use either per your preferences. Thanks! To make the frosting: Pour cold heavy cream into a medium-sized bowl. 109 comments. Add sweetener 1 cup at a time and continue beating until frosting is stabilized. Use McCormick® Pure Vanilla Extract for a rich, creamy, traditional vanilla taste. I am not an expert when it comes to decorating with icing. Allow the whipped frosting to cool in the refrigerator for 30 minutes if you like a stiffer frosting. is there a specific reason? Design by Purr. Add milk; beat until light and fluffy. Thanks Erin! This recipe makes enough for an 8” round or square cake or a dozen cupcakes. I plan on making it again but for cupcakes, do you know about how many cupcakes I could frost? This frosting will also be great in a layer cake! You may want to refrigerate it just to help it keep it’s shape and keep it safe and put away, but that’s up to you! Filling and frosting a double-layer 8 or 9-inch layer cake. Question: I’m making your lemon cake, but a lemon buttercream was requested instead of the swiss meringue buttercream in your recipe..what do I add to this buttercream to give it the lemon flavor? Thank you for sharing! I hope this helps! I love this recipe but I would like to know if you think it will stand up and not melt under fondant for a wedding cake? It yields 6 cups. Made it yesterday for Super Bowl cupcakes. I am on a search for my signature vanilla buttercream. Need a fluffy, light frosting that holds its shape well? Frosting 24 regular cupcakes with a moderate amount of frosting per cupcake, or 12-15 cupcakes with a generous amount of frosting (as shown in this post). You can just leave out the almond extract. I’ve used it on cakes and cupcakes it’s the best I’ve used! The family loved it and I’ve had many requests for the recipe which I gladly shared. I have always loved almond extract in my frosting. See more ideas about frosting recipes, icing recipe, cupcake cakes. I would suggest searching google for recipes that use this ingredient. I tried 3 other recipes and failed badly then I found yours and it worked out perfect for me….. I would like to know if i could use non dairy whipping cream instead of heavy cream. Do I need to use a clear vanilla if I want the frosting to be more on the white side or will regular brown vanilla work? Tasted more buttery than I expected and not at all like whipped cream. I don’t know how you keep the mess contained enough to take such beautiful photos, but job well done! Once incorporated, whip frosting for at least 3 minutes on medium high to high. Hi Annalise, I just came across your page while looking for a way to incorporate whipped cream in buttercream, and here it is. Can you please help me out? Add a pinch of salt if using unsalted butter. Hey I was wondering if this is extra sweet? I can’t wait to see how our Easter bunch likes it :)! I recommend gel food colorings over liquid colorings. I have made a similar one but always guessed. Top the cake with whipped vanilla buttercream, a frosting … Helen @ Scrummy Lane — March 19, 2014 @ 5:05 pm Reply These are unbelievably pretty, Zainab … they shout ‘Easter’ at me, actually! I’ve found no need to do it that way, so it’s just easy to dump it all in at once. I overlooked sifting the powdered sugar. This is a very good frosting!! Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. You can manage additional layers of account protection via your account information settings. Almond extract is my other secret. (1 lb, 455 grams), sifted after measuring, (2 sticks, 226 grams), at room temperature. Let it come back to room temperature, then beat for 1-2 minutes until fluffy again. The consistence is really nice, but it’s too sweet for my preference. Required fields are marked *. 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