Creamy Vanilla Butter Cream…easy peasy
I find most standard buttercream other than those that contain cooked egg whites to be way too sugary. This one is creamy, creamy, creamy but does require a lot of beating so as to create the fluffy texture. I have only made this in my standup electric mixer with the paddle attachment because the the paddle whips it with greater force thus better assimilating the ingredients. If you do not have a stand up mixer you can put it in a food process to fully blend it and then use a hand mixer but you will need some patience! to do so!
The Recipe
2 stick unsalted butter (8 oz) AT ROOM TEMPERATURE
3 ¾ cups confectioners sugar
¾ cups plus 2 tablespoons heavy cream
Place the butter and confectioner’s sugar in a medium size bowl of an electric mixer and mix on medium speed with the paddle attachment so as to “slap “ the mixture around to combine the two ingredients more easily. Then turn the mixer to medium high and mix until the mixture looks fluffy 3-5 minutes.Turn mixer off and scrape the bowl with a rubber spatula
2. Next, turn the mixer to low and add the cream in a stream, up the speed to medium high and continue to beat until the buttercream is WHITE and fluffy, stopping the mixer intermittently to scrape the bottom and sides of the bowl with a rubber spatula. You can at this point also use the whip attachment so as to add even add more fluff to the texture. This could easily take 6 to 8 minutes so you may want to give your mixer a break every 4 minutes for a few seconds…the key is in the beating!!
Use the buttercream within an hour or it will need to be rewhipped.. If there is any buyer cream left over you can freeze it, bring it to room temperature another time and mix it again.
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.
