It is great for summer parties! Try it on some birthday cupcakes! To make vegan buttercream , you can use any of the American buttercream recipes. All you have to do is replace the butter in the recipe with a vegan plant butter! For a vegan alternative to meringue frosting, try using aquafaba. Vegan meringue frosting is made from the liquid in a can of chickpeas. It sounds crazy, but it turns into really nice meringue.
Chocolate mousse frosting is rich, smooth, and creamy — essentially chocolate mousse piped on top of your cupcakes. For something completely different try cookie dough frosting made with safe-to-eat raw cookie dough or pumpkin frosting made using actual pumpkin pie! To make the classic cupcake swirl, I suggest using a Wilton 1M piping tip. Start on the edge of a cupcake and swirl your way in toward the center, gently releasing the pressure once you get to the middle.
If you are new to piping, check out my post on using couplers to see how they can make piping easier. If you want to experiment with some fancier cupcake frosting styles, consider trying Russian piping tips.
I agree, way too sweet! I made it with half the sugar and still probably could have even used less. Absolutely amazing! I often make cakes and cupcakes for family occasions and this was such a hit. Will be saving the recipe and using it many times in the future. How do I go about adding color with natural food dye? Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. The Best Vanilla Buttercream Frosting. It's rich and creamy, and is super easy to whip up. Course: Dessert. Cuisine: American. Prep Time: 10 minutes. Total Time: 10 minutes. However, this also means that it doesn't hold up very well in warmer temperatures, because once the butter starts to melt, the buttercream won't be able to hold onto all those tiny air bubbles you've managed to beat into it.
Once the butter melts, the buttercream will quickly become a sad little puddle, because its structure the butter has just collapsed. So if you're planning a summer birthday party outside, or another outdoor event where you intend to serve cake or cupcakes frosted with buttercream, you'll want to use a buttercream that's a bit more heat-resistant.
Oh, and about the butter, I always use the unsalted kind. You can certainly make this buttercream with salted butter, but I like to control how much salt actually goes into my buttercream. For this reason, I use unsalted butter in all of my buttercream recipes, and only add salt to taste at the very end.
I also like to use fine table salt for this, since I've found that kosher or sea salt won't dissolve properly. Salt aside, American buttercream really is very sweet. If you prefer a buttercream that is almost as easy to make but a little less sweet, try flour buttercream.
Although flour buttercream is hardly any more difficult to make than American buttercream, it's less sweet and has a more subtle flavor. It also holds up a lot better in warm temperatures because of its lower fat content and the added structure of the pudding base. Bonus, bonus, bonus! Like I said, you make it by first cooking up a simple pudding base made with milk, sugar, and a little flour. By whisking the flour into the sugar before adding the milk, you minimize the risk of getting flour lumps.
Whisk to incorporate the milk. And please notice the complete lack of flour lumps! Then place the pan over low heat and allow the mixture to come to a boil, whisking continuously to avoid lumps in the pudding. Once the mixture is boiling, turn the heat down to low and cook the pudding for a few minutes to cook the flour, stirring continuously.
Once cooked through, transfer the pudding to a shallow, heatproof container and immediately cover it with plastic wrap, pressing the plastic directly onto the pudding to prevent a skin from forming. Set aside and allow to cool to room temperature before adding it to the beaten butter. It will kind of look like glue, but that's okay One last note on the sugar: some other recipes for flour buttercream instruct you to make the pudding base with just milk and flour.
The idea is that you then beat the butter and sugar together until fluffy and only then do you mix in the pudding base. This method has never worked for me. Somehow, the granulated sugar never dissolves completely, resulting in a grainy, crunchy buttercream. Personally, I like buttercream to be smooth, but if crunchy is your thing, you now know what to do!
German buttercream might actually be my favorite. Or, um, one of my favorites, at least. It's just as easy to make as the flour buttercream, except you use custard instead of pudding. To make things even easier, cornstarch is added to the uncooked custard mixture, helping to thicken the custard and reducing the chances of accidentally overcooking the eggs.
You still shouldn't boil it, though, so keep a close eye on the custard as it cooks. Because this buttercream is custard-based , it has a gorgeous yellow color. And although this buttercream contains a fair amount of butter and three egg yolks, it is surprisingly light for a buttercream, both in texture and taste. It's also a bit softer than most buttercreams and, like American buttercream, it doesn't hold up well in warmer temperatures. However, you can easily thicken it by using a thicker custard base, such as homemade pastry cream.
That stuff is amazing! So those are the three kinds of buttercream you can make using the beaten-butter method. Now let's take a closer look at the cubed-butter method. This method is a little bit trickier to pull off than the beaten-butter method, though the theory is still pretty straightforward. In the following photos I'm making a Swiss buttercream, but the method is similar if you're making an Italian buttercream or French buttercream. I hate, loathe and despise store bought frosting.
I understand that it is super convenient, but I think it ruins what could otherwise be a delicious dessert. I am proud to say I have never used a can of frosting. Does that me a frosting snob? I have been using this recipe forever. It is easy and makes whatever you are putting it on better. I promise!! First step is to measure the powdered sugar. I use my food scale. You can sift the powdered sugar if it is really lumpy. I do not always do this.
Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps. Add 1 cup 2 sticks of softened butter. I only ever use real butter, but you can use whatever you have on hand.
Although I think margarine changes the taste, your buttercream frosting made with margarine will still better than canned frosting.
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