The Perfect Vanilla Buttercream Frosting Jump to Recipe ↓

by Andrea Witthoeft November 23, 2022 0 Comments

To create a perfect buttercream frosting, there are a few tips and tricks will make the fluffiest, lightest frosting to consider. If you follow the easy steps below, you will be a master frosting whipper!

Note

• The dairy-free option makes an even lighter/airy frosting. You can also try combining half palm shortening with half butter to create a lighter buttercream frosting, which is actually my favourite combination when making any frosting.

The Perfect Vanilla Buttercream Frosting Recipe:

Ingredients

• 120g (1 cup) powdered sweetener
• ---monk fruit, erythritol, xylitol
• 245g (1 cup) grass-fed butter - room temp
• 10mL (2 teaspoons) pure vanilla extract
• 1 teaspoon vanilla bean powder
• 1 teaspoon sea salt if using unsalted butter 

Dairy-Free Ingredients

• 120g (1 cup) powdered sweetener
• ---monk fruit, erythritol, xylitol
• 245g (1 cup) palm shortening room temp
• 10mL (2 teaspoons) pure vanilla extract
• 1 teaspoon vanilla bean powder

Instructions

1. To create the perfect buttercream, it needs to start with the perfect softness of the butter.
2. Leaving the butter out for 12-24 hours at room temperature works excellently. However, ensure it’s not too warm and oily, or your buttercream will not hold its structure.
3. In a stand mixer with a whisk attachment or handheld mixer, begin whipping butter at high speed.
4. Whip, and keep whipping for 5-7 minutes until the butter has doubled in size and becomes super pale white in colour.
5. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no solid stuck butter. And whip again for another 3-4 minutes.
6. Sift in powder sweetener and add the pure vanilla extract and vanilla bean powder; Whip again for another few minutes.
7. Add jam to vanilla buttercream after step 6, whip again twice, and scrape down sides between whisking.
8. Use immediately, or store in an airtight container in the fridge for up to a month and freeze for three months.
9. NOTE: If making frosting ahead of time, make sure when you pull it out of the fridge/freezer to thaw it out until it reaches room temperature and whips it again before frosting your cakes/cupcakes.

 

Blessings & #BakeTheBakerlitaWay

Andrea Witthoeft | Bakerlita 

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