Best Vanilla Whipped Buttercream Recipes

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

WHIPPED VANILLA BUTTERCREAM FROSTING

Steps:

• Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well.
• Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

VANILLA WHIPPED BUTTERCREAM

Steps:

• Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
• In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.
• Immediately remove the pan from the heat, but keep stirring. (After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. If you overheat it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.
• Once the milk mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.
• With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.
• Espresso Whipped Buttercream
• This version works beautifully as a filling with a dark-chocolate frosting-you get the best of both worlds: Dissolve 1 heaping teaspoon instant espresso powder in 1 tablespoon boiling water. Combine with the butter-sugar mixture.
• Chocolate Whipped Buttercream
• This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate: While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. Cool to room temperature. With the mixer on low speed, combine the chocolate with the butter-sugar mixture.

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.

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.