#Thick vanilla frosting recipe archive#

Store frosting in a freezer bag in the freezer for up to 2 months. Freezing: American buttercreams freeze extremely well.If piping the frosting, re-whip as needed to return the frosting to its fluffy consistency. Frosting will harden significantly once chilled, so let it come to room temperature on the counter before using. Storage: Store leftover frosting in an airtight container in the refrigerator for up to 5 days.So glad you asked! My favorite things to use this frosting on are: Sugar helps provide structure to the frosting, and if you keep cutting sugar, at some point you’re just eating lightly sweetened butter. You can cut it by a little, but not much. Can I reduce the amount of sugar in this recipe? The butter flavor and heavy sweetness aren’t quite as in your face when there are other flavors there to off-set them. If that’s not working for you, but you still want to try this style of frosting, make one of my flavored small-batch American buttercreams. American buttercream is very sweet and very buttery by design. The top only of a 7×5-inch or single-layer 6-inch cake.Up to 8 cupcakes or cookies with a knife.4 to 6 cupcakes with a piping bag (big swirls).This is enough vanilla frosting to frost: The recipe makes ¾ to 1 cup of frosting depending on how much air you beat into it. Cream cheese frosting: Add 2 ounces of softened cream cheese along with the butter.Chocolate cream cheese frosting: Add 2 ounces of softened cream cheese and 2 tablespoons of unsweetened cocoa powder.Chocolate frosting: Add 2 tablespoons of unsweetened cocoa powder.See the notes in the recipe card for substitution amounts.

Vanilla extract: For a more luxurious vanilla flavor, you can use vanilla beans or vanilla paste instead of vanilla extract.

You cannot substitute granulated or brown sugar.

Powdered sugar: You must use powdered sugar for this frosting recipe.

Simply omit the added salt in the recipe. I call for unsalted butter in the recipe, but you can use salted butter if that’s what you keep on hand. When butter is properly softened, you should be able to press an indentation into the stick with your finger, but the butter should still hold its shape around it. Melty butter can give your frosting an unpleasant, greasy texture.

Softened butter: Be sure to start with butter that is softened but not melted.

If you’re looking for a sweet and easy vanilla frosting for sugar cookies, cupcakes (I love it on my Small-batch Vanilla Cupcakes), or maybe a little gingerbread house, this is the frosting you’re looking for. This vanilla frosting is rich and buttery and quite sweet, with a smooth texture that crusts just a little. I love it for small-batch baking because it’s so simple to make and easy to scale. You just soften some butter, beat it until it is nice and fluffy and then beat in the rest of the ingredients.įrom start to finish, it takes less than 5 minutes. Unlike Swiss, French, and Italian meringue buttercreams, American buttercream does not contain eggs, so there is no cooking involved.

This time, it’s classic, perfect Small-batch Vanilla American Buttercream Frosting.Īmerican buttercream is a fabulous and convenient frosting that can be made with just a few ingredients, butter, powdered sugar, a little salt, some vanilla, and usually a bit of cream or milk. Here on the blog so far, I’ve shared Small-batch Chocolate Frosting, Small-batch Oreo Frosting, and Small-batch Cream Cheese Frosting.

#Thick vanilla frosting recipe archive#

I love sharing these small-batch frosting recipes with you because having an archive of different frosting flavors means that you can mix and match them with my small-batch cupcakes or cookies and make the small-batch dessert of your dreams. It’s rich, delicious, and so easy to make.Īnother Wednesday, another small-batch frosting recipe. This is the perfect small-batch vanilla frosting recipe.