Name: THE BEST Vanilla Buttercream Frosting - LoveSharingFood.com
Uploaded: 2016-09-11T17:43:13+01:00
Description: Light, fluffy frosting with a sweet, creamy, buttery vanilla flavor. This classic all-butter American buttercream frosting is one of my absolute favorite

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Ingredients I use:
pure vanilla extract: http://amzn.to/1TEJVOS
vanilla bean paste: http://amzn.to/1WPUCi0

Light, fluffy frosting with a sweet, creamy, buttery vanilla flavor. This classic all-butter American buttercream frosting is one of my absolute favorite go-to frostings ever! It is a traditional, party cake frosting, great for kids and adults alike, perfect for icing smooth cakes, topping cupcakes, brownies or cookies and piping fun decorations on top of cakes and desserts.

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Vanilla Buttercream Frosting

Yield: About 4 cups* (enough to generously frost 2 dozen cupcakes or a two-layer cake)
*recipe halves easily to make 2 cups

Ingredients
1 cup (2 sticks/8oz) unsalted butter, softened to room temperature
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste
1/4 teaspoon salt
4 cups (1lb) powdered sugar (confectioners’ sugar), sifted
2-4 tablespoons heavy whipping cream

Directions
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla and salt.

Add the powdered sugar in three batches, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Add in any flavor variations if desired. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

Store in an airtight container in the fridge for about 1 week, or in the freezer for up to 2 months. Bring to room temperature and beat until smooth before using.

Flavor Variations
Flavor extracts: Add 1/4-1/2 teaspoon flavor extract of your choice (coconut, almond, mint, maple, etc.)
Chocolate: Add 3/4 cup unsweetened cocoa powder and an extra 2 tablespoons cream or milk OR 4 ounces unsweetened chocolate, melted and cooled
Cream Cheese Buttercream: Add an 8oz block of room temperature cream cheese
Cappuccino: Add 1-2 tablespoons instant espresso powder or instant coffee granules
Cookies & Cream: Add 1 cup crushed cookie crumbs (about 12 Oreos)
Marshmallow: Add one 7oz jar marshmallow creme/fluff
White Chocolate: Add 9 ounces of white chocolate, melted and cooled and reduce sugar to 2 cups
Mint Chip: Add 1/4 teaspoon mint extract, 1/2 cup chopped semisweet chocolate chips and a few drops of green food coloring
Peanut Butter: Add 3/4 cup creamy peanut butter
Strawberry or Raspberry: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.) and a few drops red food coloring if desired
Orange (or any citrus fruit): Add 1-2 teaspoons of zest from the fruit and replace 2 tablespoons of the cream with juice from the fruit, food coloring to match color of the fruit is optional
Lemon Cream: Add an 8oz block of room temperature cream cheese, 1-2 teaspoons of lemon zest, replace 2 tablespoons of cream with juice from the lemon and a few drops of yellow food coloring is optional
Caramel: Add 1/2 cup caramel sauce/ice cream topping
Spiked: Replace 2 tablespoons of cream with flavored liquor, such as Chambord, Kahlua or Irish Cream
Cinnamon: Add 1/2 teaspoon ground cinnamon
Maple: Replace 2 tablespoons of cream with 2-4 tablespoons pure maple syrup and add 1/4 teaspoon maple extract
Candy Cane: Add 1 tablespoon finely crushed peppermint candies