vanilla buttercream frosting for brownies

However, I don’t recommend leaving frosted cupcakes and cakes out all day in the sun. They held up nicely all day in the California sun. I used the vanilla buttercream on these vanilla cupcakes and took them to the zoo for a little one’s birthday party. Yes, this buttercream is not runny at all, but you have to make sure you start out with softened and not melted butter. There is not a lot of powdered sugar in this recipe, is it structurally sound?

Always use real vanilla extract, none of that fake imitation vanilla stuff.It helps cut through the sweetness and the taste of cornstarch in the powdered sugar as well as give the buttercream another flavor dimension. Don’t skip the salt, the recipe doesn’t call for much but it’s an important ingredient.You don’t need to beat the butter first in this recipe but once all the ingredients are mixed together, you will need to beat it until it’s light and fluffy.This will also help it incorporate faster when beating. Cutting up the butter into smaller cubes will help it soften quicker and more evenly.About 30 minutes to an hour will soften it enough. But don’t let it become too soft and runny. Let the butter come to room temperature before making buttercream.I give the modifications in the note section of the recipe card.īaker’s Tips for perfect and not too sweet buttercream This recipe can be easily scaled up to make more. If you want to frost a full-size cake completely, from 8” up to 10”, you’ll need about 4 – 5 cups of buttercream. It is also enough to lightly cover an 8” two-layer cake with a thin layer of frosting on the side. This recipe will make about 3 ¾ cups of chocolate buttercream.Ībout 3 cups of either flavor American buttercream will be enough to generously frost a batch of a dozen chocolate cupcakes, a 6” two-layer vanilla cake or a mini chocolate cake. Increase the mixer speed gradually to “high” and beat until light in color and fluffy.Sift the powdered sugar and cocoa powder into the mixing bowl.You can use either natural or Dutch-process cocoa powder for this recipe, or a mix of both. The steps are exactly the same for the chocolate buttercream with an additional ingredient, cocoa powder. This recipe will make about 3 ¼ cups of vanilla buttercream. Increase the mixer speed gradually to “high” and beat until white and airy like a cloud.Turn the mixer to “stir” to incorporate all of the ingredients.Sift the powdered sugar into the mixing bowl.Add butter, cream, vanilla extract and salt to your mixing bowl.It’s perfect on cakes, cupcakes, or even straight from the bowl (I won’t judge!) Vanilla Buttercream Frosting I thought the same thing so I proceeded to make it 4 times just to be sure. This buttercream recipe is so easy, you might say “it’s too good to be true.” But trust me on this one. And you won’t be using a whole pound of sugar in this recipe. If you can splurge, go for the best quality butter you can buy. This, not too sweet buttercream frosting has changed my mind! Making it at home means you can control the quality of the ingredients going into your frosting, real butter is a must. The greasiness of low-quality store-bought buttercream almost made me a permanent skeptic, until today. I’m not typically a huge fan of American style buttercream because it’s always too sweet for my taste.

This is my favorite hand mixer.This easy American Buttercream Frosting is made with just a few simple ingredients and it is not cloyingly sweet! No more wiping off that frosting on your cupcakes with a napkin, you can enjoy it with your cake like it was meant to be. Use an electric hand mixer to whisk together all of the ingredients in a large bowl until a smooth frosting forms.Įven though I typically use my KitchenAid stand mixer for most frosting recipes, this one is soft enough that I always use a hand mixer.But when it comes to icing a sheet cake or pan of brownies, this supremely fudgy chocolate frosting is just so much better.įudgy Frosted Brownies, March 2016 Directions Chocolate Frosting Recipe for Brownies or Sheet Cakeīuttercream is great for decorating cupcakes or gorgeous layer cakes, because it holds shape so well. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

Vanilla buttercream frosting for brownies