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Melody Brandon, Long Beach, CA Vendor: Baker Website: Sweet and Saucy Shop About Me: Sweet & Saucy Shop is a dessert studio that specializes in cakes, cookies, and cupcakes, as well as many other goodies that taste as good as they look. Our new bakery storefront will be up and running within the next two months!
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Several readers asked about the type of buttercream that I mainly use, so I thought that I would share it with you. I’ve had many buttercream woes leading up to this fantastic find of a buttercream. Either the buttercream was too sweet, too artificial tasting, grainy looking, not thick enough to pipe with, or had some other quality that led me to turn my nose up to it, but once I tried Elizabeth Falkner’s vanilla buttercream from her book Demolition Desserts my buttercream nightmares were over.

This, in my opinion, is the perfect buttercream to use on everything from cakes to cupcakes. I love her addition of salt to the recipe, which I think takes away that overly sugary taste, which I am not a fan of. Also her addition of lemon juice aides in this as well. However, I don’t add quite as much lemon juice to my buttercream as she does. Anyways, I hope that you enjoy this recipe as much as I have and let me know if you try it and what your opinion is.

img_17181.jpg

Vanilla Buttercream

as adapted from Demolition Desserts

Makes about 2 cups

Ingredients:

  • 4 oz. unsalted softened butter
  • 2 1/2 c. or 10 oz. powdered sugar
  • 1/2 t. kosher salt
  • 1 T. plus 1 t. whole milk
  • 1 t. pure vanilla extract
  • 1 t. fresh lemon juice (I put 1/2 t.)

Directions:

In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl. Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy. She says that she prefers to use it the same day, but that it can keep in the refrigerator for 3 days if tightly wrapped. I have also left it out at room temperature overnight (if I was going to use it in the morning) and it was just fine. Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting.

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6 Responses to “My Favorite Vanilla Buttercream Recipe”

1.
Miss French Bulldog
Bee
Miss French Bulldog (message)  7,726 posts, Bumble Beekeeper

I cannot wait to try this icing! Thank you so much for the recipe :)

 
2.
cfitz621
Member
cfitz621 (message)  169 posts, Blushing bee

Just put this in my favorites! Thanks!

 
3.
Bee Icon
Bee
Miss Bruschetta (message)  5,565 posts, Bee Keeper

Yum, yum — looks and sounds delish!

 
4.
Miss Poodle
Bee
Miss Poodle (message)  3,386 posts, Sugar bee

I’m so trying your recipe! Thank you

 
5.
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Guest
Christina Hagan

Thank you so much for posting this! I just finished making cupcakes with your buttercream icing and it’s so yummy I could eat it plain. Not too sweet and perfectly creamy. Yum Yum Yum. Just a note to people baking at home - I made 2 batches and it was the perfect amount to ice and decorate 1 batch of from-the-box cupcakes.

 
6.
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Guest
Donna Armstrong

Do the cupcakes themselves need to be refrigerated after icing?
thanks

 

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Melody @ Sweet and Saucy Shop
Melody @ Sweet and Saucy Shop Melody Brandon, Long Beach, CA Vendor: Baker Website: Sweet and Saucy Shop About Me: Sweet & Saucy Shop is a dessert studio that specializes in cakes, cookies, and cupcakes, as well as many other goodies that taste as good as they look. Our new bakery storefront will be up and running within the next two months!
 
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