Vanilla Frosting

For the longest time the only frosting I used for cupcakes was the basic buttercream icing, which is great for spreading and for decorations such as lines and flowers but I found that it was too soft for cupcake topping and did not always hold its shape. That is why I went on a quest to find the perfect cupcake frosting, I wanted to find a frosting that was easy to pipe yet able to keep a good shape even at room temperature.

Looking for the perfect frosting was not an easy task, but then I came across this site that had over 30 different frosting. As I was browsing through all the different kinds of frostings I saw this vanilla frosting post and I knew that with a few modifications this frosting can become my "go -to" cupcake frosting.

Now obviously a vanilla cupcake frosting would not be complete without the vanilla flavoring. Vanilla beans do make an amazing vanilla flavor but they are expensive. Using vanilla extract is an amazing substitute, but be careful because sometimes the flavoring changes the color of the frosting. I use this clear pure vanilla extract from Wilton for my frostings.

After making this frosting many times, I have learned that the trick to a perfectly stiff frosting is to start with cold butter. Many other recipes call for softened butter or room temperature butter, but in order to achieve the perfect frosting cold butter is key. The colder the butter, the more stiff the frosting becomes which makes piping better and allows the frosting to hold its shape better.

Start by cutting the cold butter into pieces (as seen to the right) and whip with a paddle attachment. I'm not gonna lie, this part takes a while and requires you to be patient. Sometimes it takes 7 minutes and sometimes it takes 10 minutes. After the butter looks smoother and lighter add in 2 cups of the powdered sugar (or icing sugar) and mix on a low speed until completely incorporated. Then add in 1 teaspoon of the clear pure vanilla extract. Continue whipping the batter and add 1 more cup of the powdered (or icing) sugar.

Again, more waiting as you let the frosting beat for about 5 more minutes. This part is important so do not rush the process by skipping the beating and just adding all the ingredients in all at once. The more this frosting is whipped, the more stiff frosting becomes and that is exactly what we want! Only after beating for a minutes should you add in the remaining powdered (or icing) sugar, the whipping cream (or milk) and the last teaspoon of clear vanilla extract. Beat on low speed until the ingredients are well combined then increase the speed and beat for another 5 minutes or until you achieve the consistency that you want. And that's it! A perfect vanilla frosting that is easy to pipe and keep its shape on cupcakes! I hope you enjoy this frosting as much as I do! Feel free to contact me if you have any questions!

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MATERIALS:

• 1 cups (2 sticks) unsalted butter, cold

• 4 cups powdered sugar or confectioners' (icing) sugar

• 2 teaspoon vanilla extract

• 1 tablespoons heavy whipping cream (or milk)

INSTRUCTIONS:

1. Using an electrical mixer with a paddle attachment, cut the butter into small cubes or pieces and whip the butter for about 5 - 7 minutes, scraping down the bowl every few minutes or so. Beat until the butter looks lighter in color

2. Add 2 cups of the powdered sugar and mix on low speed until all the sugar is incorporated into the butter

3. Add 1 teaspoon of the vanilla extract and mix well to combine

4. Continue whipping the batter and add another 1 cup of powdered sugar. Beat on low speed until the sugar is well combined

5. Increase the speed to medium - high and beat for 4 minutes

6. Add in the remaining cup of powdered sugar, 1 tablespoon of whipping cream and teaspoon of vanilla extract.

7. Beat on low until all the ingredients are well combined.

8. Increase the speed and beat for another 3 to 5 minutes or until satisfied with the consistency of the frosting

#Easy