Vanilla Buttercream Icing
After my last sub-par cream cheese icing experiment, I was determined to create perfect buttercream icing. I wanted something very vanilla-y, not too sweet, and with enough texture to make frosted swirls on top on my mini vanilla cupcakes. After some searching and testing here is what I came up with…
Vanilla Buttercream Icing
1 cup butter
3 cups icing sugar
1-2 Tbsp milk
2 1/2 tsp vanilla
1. In the bowl of a stand mixer, combine butter and sugar. Add vanilla and enough milk to make the icing a spreadable consistency. Continue beating until smooth and creamy.
The recipe makes enough to ice 48 mini cupcakes or 24 regular size. The icing can be stored in the fridge in an airtight container, but allow it to sit at room temperature before using for the best consistency.
Nice and vanilla-y to go along with my vanilla cupcakes. I followed the recipe for the cupcakes pretty much word for word from my fave cookbook so I won’t post it here. These reminded me of the Va-Va-Vanilla cupcakes from Crave Cupcakes in Calgary!!
Pictures to come!
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