Meet your new favorite frosting: Velvety Vanilla Buttercream. This recipe is all about achieving that perfect, creamy consistency with just the right hint of vanilla sweetness. Whether you're dressing up cupcakes for a party or adding a touch of elegance to a simple cake, this buttercream will never let you down.
Butter is the foundation of this frosting, providing richness and a smooth texture. It’s crucial that it's unsalted so you can control the saltiness of the final product. Powdered sugar adds the sweetness and helps achieve the desired thick, fluffy consistency. Heavy cream is what gives the buttercream its luscious, velvety texture, while pure vanilla extract infuses the frosting with a heavenly aroma and taste. Finally, a pinch of salt balances out the sweetness and deepens the flavors.
This buttercream is a perfect topping for vanilla or chocolate cakes and cupcakes. It pairs beautifully with fresh berries, which add a pop of color and a refreshing contrast to the rich frosting. For an elegant presentation, try piping it onto cupcakes in a swirl and topping each with a single raspberry or a sprinkle of edible gold dust.
Start by taking your softened butter and placing it in a large mixing bowl. Using an electric mixer, beat the butter on medium until it’s creamy and smooth. This should take about two to three minutes. Now, gradually add the powdered sugar, one cup at a time. Be patient and beat well after each addition to ensure you’re getting that smooth, lump-free mixture. Once all the sugar is in, it’s time to add the heavy cream and vanilla extract. Pour them in and continue beating on medium speed for another three minutes, allowing the mixture to become light and fluffy. Finally, sprinkle in the salt and give it a final minute of beating to thoroughly incorporate it.
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