Buttercream Icing
This vanilla buttercream icing is perfect for decorating and smoothing out cakes, great for piping, and just about anything! It took me so long to figure out why I couldn't get smooth and perfect icing like the professionals, as I had followed so many recipes to the T! Turns out I wasn't using quality ingredients..now I know that the key to a good buttercream is in the ingredients..so pay close attention to the brand's in this recipe!
Enjoy!
Buttercream Icing
This vanilla buttercream icing is perfect for decorating and smoothing out cakes, great for piping, and just about anything! It took me so long to figure out why I couldn't get smooth and perfect icing like the professionals, as I had followed so many recipes to the T! Turns out I wasn't using quality ingredients..now I know that the key to a good buttercream is in the ingredients..so pay close attention to the brand's in this recipe!
Enjoy!
Cooking Instructions
- 1
Start by whipping your butter and shorting (electric mixer is a must) mix for at least 5 minutes. You'll be able to tell that it is done when the butter turns white. (The mixing here is crucial!) *side note* the butter you see here is pure Irish butter, made from grass fed cows. Now, the butter you use does not have to be this brand, just make sure it is a pure, high grade butter.
- 2
By one cup at a time, SIFT and add your powered sugar. (Sifting your sugar is also very important, to get that super smooth texture) *side note* Domino brand works well...Ive used off brand sugar multiple times and it just never turns out the same. Key words to look for are PURE CANE SUGAR 😉
- 3
Once all of your sugar is incorporated, add salt and mix for about 5 minutes.
- 4
Add your cream, vanilla, and almond extract. Continue mixing for another 3-5 minutes.
- 5
You can also add food coloring at this time! Mix until color is fully blended.
- 6
Enjoy!!
- 7
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