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Easy Vanilla Buttercream Frosting

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Easy Vanilla Buttercream Frosting

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Easy Vanilla Buttercream Frosting Recipe Easy Vanilla Buttercream Frosting Recipe

This “American-style buttercream” isn’t a true buttercream, since it doesn’t use egg whites. But it’s a simple, basic frosting, good for spreading on cupcakes or in-the-pan cakes. It goes together quickly and spreads easily.

Our guarantee: This frosting will go together quickly and spread easily.

At a glance

Prep
Total
Yield
2 3/4 cups

Nutrition information

Ingredients

  • 6 tablespoons unsalted butter
  • 1/3 cup vegetable shortening
  • 1/8 teaspoon salt
  • 4 to 5 cups confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 to 1/3 cup milk or cream

  • 3 ounces unsalted butter
  • 2 1/8 ounces vegetable shortening
  • 1/8 teaspoon salt
  • 1 to 1 1/4 pounds confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 to 2 3/4 ounces milk or cream

  • 85g unsalted butter
  • 60g vegetable shortening
  • 1/8 teaspoon salt
  • 454 to 567g confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract
  • 57 to 78g milk or cream

Instructions

  1. In a large bowl, beat together the butter, shortening, and salt till fluffy.
  2. Add about half the confectioners’ sugar, and beat slowly until well blended.
  3. Add the vanilla and half the milk or cream, and beat until fluffy.
  4. Continue mixing in sugar and milk alternately until they’ve been completely incorporated.
  5. Beat until the frosting is light and fluffy.

Nutrition Information

  • Serving Size1/24 batch (31g)
  • Servings Per Batch24
Amount Per Serving:
  • Calories140
  • Calories from Fat50
  • Total Fat6g
  • Saturated Fat2.5g
  • Trans Fat0g
  • Cholesterol10mg
  • Sodium15mg
  • Total Carbohydrate23g
  • Dietary Fiber0g
  • Sugars22g
  • Protein0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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