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Vanilla Buttercream

Vanilla buttercream is truly a classic. When well done, it makes a big difference in a cake or cupcake.

Last week I posted my Heavenly White Cake recipe which uses condensed milk. This recipe is in addition to the Heavenly White Cake. This buttercream also uses condensed milk.

Because we all want to know, “Why isn’t condensed milk used in everything?”

I mean, since you already opened a can of condensed milk to make the cake you may as well make the frosting. You were going to frost the cake, right?

People remember buttercream. The cake can be whatever. But the buttercream? Wow!

Just like people remember what you wore to a party. You? Eh, you’re not that memorable. Get over yourself.

Buttercream can make or break cakes and cupcakes. This buttercream is light and fluffy, light on the sweetness and the condensed milk gives it an almost cream cheese like flavor. I love that part of it.

If you use my Heavenly White Cake recipe it works out perfect for cupcakes. The cupcakes will have a smooth flat top. Perfect for icing or placing a piece of candy on top. The recipe will make approximately 40 miniature cupcakes and the frosting is just enough to decorate the cupcakes generously.

A couple things to consider when making buttercream. Since it’s called buttercream for a reason. Use a good quality butter. Spend the money here and please for the love of God don’t use Crisco or anything like that. Why they still make that stuff I have no idea.

Second, make sure you give it proper time to whip up. You want a good soft whipped butter cream. This is where the cream part comes into the name. It should be soft, like whipped cream. Otherwise you just have a sweet butter. Good if you want to spread on toast or banana bread, which now that I write this sounds damn good and I’m going to try it. As far as frosting a cake or cupcakes? I’m going with no.

Lastly, there are different brands of condensed milk on the market. I have used numerous brands and have had success with each brand that I have used. The only difference that I have noticed is that each brand seems to have a difference consistency. Some are thicker than others. I think it comes down to preference. I grew up on, prefer and still use Eagle Brand condensed milk.

Happy Baking!

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Vanilla Buttercream

226g. Butter
50g. Condensed milk
300g. Powdered sugar
1tsp. Vanilla extract

-mix butter in mixer using the paddle. Mix. until soft and smooth.
-add the powdered sugar and vanilla extract. Mix until combined and smooth.
-add the condensed milk last. Once the condensed milk is added mix on medium speed until frosting is light in color and fluffy. About five minutes.

Related Recipes you’re sure to love… 

Chocolate Buttercream

Vanilla Jell-O Pudding Buttercream

Molten Vanilla Cheesecake 

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