Vanilla Whipped Buttercream
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds
2
Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes
3
In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps
4
Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil
5
Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken
6
Immediately remove the pan from the heat, but keep stirring
7
(After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own
8
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
9
) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool
10
Once the milk mixture has thickened, set it aside to cool to room temperature
11
You can stick it in the freezer to rush the cooling
12
With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture
13
Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes
14
Add vanilla to combine
15
Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds
16
Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes
17
In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps
18
Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil
19
Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken
20
Immediately remove the pan from the heat, but keep stirring
21
(After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own
22
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
23
) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool
24
Once the milk mixture has thickened, set it aside to cool to room temperature
25
You can stick it in the freezer to rush the cooling
26
With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture
27
Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes
28
Add vanilla to combine
29
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
30
Combine with the butter-sugar mixture
31
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
32
Combine with the butter-sugar mixture
33
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
34
Cool to room temperature
35
With the mixer on low speed, combine the chocolate with the butter-sugar mixture
36
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
37
Cool to room temperature
38
With the mixer on low speed, combine the chocolate with the butter-sugar mixture