Add a few drops of food coloring to your Vanilla Buttercream Frosting and top with sprinkles for birthday cakes or cupcakes.Try using this Vanilla Buttercream Frosting on Sugar Cookies or in a Swiss Roll, or make a layer cake with Classic Yellow Cake.Make sure you set the stand mixer for low speed while you’re adding the powdered sugar, or the sugar will fly out of the top when you’re trying to mix it.It’s easy to make this buttercream frosting recipe in the stand mixer with a paddle attachment, but you can use an electric hand mixer if that’s what you have.This frosting recipe uses vanilla extract, but if you don’t want to make Vanilla Buttercream frosting you can use almond extract or peppermint for holidays.Add a teaspoon of peppermint extract to this buttercream frosting recipe and to this Fudge Iced Brownies recipe, then top with crushed peppermint candies to make a holiday brownies!.If your frosting turns out too sweet, add a pinch of salt or a teaspoon of lemon juice to balance out the flavor.If you’re frosting a cake or cupcakes, make sure that the buttercream frosting is the same temperature, or it will pull crumbs off of your cupcakes and look messy.You can use salted or unsalted butter to make this buttercream recipe, but it’s best to use unsalted butter so you can control the amount of salt going into the recipe.Bring to room temperature and rewhip before use.Tips for Making Classic Buttercream Frosting The buttercream will last for 2 weeks in the fridge or can be frozen for up to 3 months.The pastry cream will last for 5-7 days in the fridge.Add powdered sugar or more vanilla at the end to taste if desired.Be sure to read through my How to Make Pastry Cream post for a step-by-step tutorial on how to make the custard portion of this buttercream. Homemade Cake Release (How to Prepare Cake Pans).If you find most frostings too sweet, but want something more stable than whipped cream, this is the frosting for you! Let me know if you try it! Looking for more tutorials? It’s much easier than Swiss meringue buttercream, but does require a bit of prep and planning. I love that it’s silky smooth, not too sweet, and that I can add more sugar at the end if I want it sweeter. I can’t wait to hear what you guys think of this German Buttercream recipe. Refer to my How to Make Pastry Cream post for a detailed tutorial. Make your custard in advance and chill to set. Here’s the step-by-step process of making German buttercream: Step #1 – Prepare Pastry Cream This buttercream is very easy to make, but it does require some pre-planning as you need to make the custard (pastry cream) in advance and let it cool. Alternatively, you can add additional powdered sugar at the very end. I kept the sweetness fairly mild in mine but you can increase the sugar if you like. How sweet you make it is up to you - the sweetness will come from the pastry cream itself. This buttercream is perfect for someone who likes a creamy, buttery frosting, but one that has a very subtle sweetness. German buttercream is a custard-based buttercream that consists simply of pastry cream, butter, and any additional flavorings you may want. Get your copy today! What is German Buttercream? Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
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