Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- Pinch of salt
Special Equipment Needed:
- Electric mixer
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, and continue to beat until well combined.
3. Add the vanilla extract and a pinch of salt, and beat until incorporated.
4. Slowly pour in the heavy cream while beating the mixture until it reaches a smooth and creamy consistency.
5. If the icing is too thick, add more cream, one tablespoon at a time, until desired consistency is achieved.
Time:
Preparation time: 10 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
Enough to frost a 9-inch cake or 24 cupcakes
Nutritional information:
Calories per serving: 200
Total fat: 12g
Saturated fat: 8g
Cholesterol: 35mg
Sodium: 5mg
Total carbohydrates: 24g
Sugars: 23g
Protein: 0g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the pinch of salt.
- Half-and-half or whole milk can be used instead of heavy cream, but the icing may not be as creamy.
Variations:
- Chocolate Buttercream Icing: Add 1/2 cup unsweetened cocoa powder to the mixture.
- Lemon Buttercream Icing: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the mixture.
- Strawberry Buttercream Icing: Add 1/2 cup pureed strawberries to the mixture.
Tips and Tricks:
- Make sure the butter is softened before beating it to avoid lumps in the icing.
- Sift the powdered sugar before adding it to the mixture to prevent lumps.
- If the icing is too thin, add more powdered sugar, one tablespoon at a time, until desired consistency is achieved.
Storage Instructions:
Store the icing in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
Let the icing come to room temperature before using it. If it's too thick, add a little bit of heavy cream and beat it until it reaches the desired consistency.
Presentation Ideas:
Use a piping bag and decorative tips to create beautiful designs on cakes and cupcakes.
Garnishes:
Sprinkle some colored sugar, sprinkles, or edible glitter on top of the icing to add some sparkle and color.
Pairings:
This icing pairs well with vanilla or chocolate cake, cupcakes, or cookies.
Suggested Side Dishes:
N/A
Troubleshooting Advice:
- If the icing is too thick, add more heavy cream or milk, one tablespoon at a time, until desired consistency is achieved.
- If the icing is too thin, add more powdered sugar, one tablespoon at a time, until desired consistency is achieved.
Food Safety Advice:
Make sure to use pasteurized dairy products to avoid foodborne illnesses.
Food History:
Buttercream icing originated in France in the 1800s and was traditionally made with butter, sugar, and egg whites. Today, there are many variations of buttercream icing, including American buttercream, Swiss meringue buttercream, and Italian buttercream.
Flavor Profiles:
This vanilla buttercream icing is sweet, creamy, and has a subtle vanilla flavor.
Serving Suggestions:
Use this icing to frost cakes, cupcakes, or cookies for any occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Buttery, Vanilla, Vanilla-Flavored