A creamy and smooth, equal parts butter and shortening, crusting buttercream; perfect for frosting and piping cakes, cookies and cupcakes.
Store Vanilla Buttercream in an airtight container in the fridge; will keep 2+ weeks.
When you are ready to use, thaw to room temperature and re-whip; adding milk as needed.
¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.
² Pure non-clear vanilla extract can be used instead of clear vanilla extract, however this will effect the color of the buttercream. It will make it less white.
³ Butter vanilla adds more butter flavor to the buttercream; it is subtle and worth adding but is not necessary.
Recipe from Rose Bakes.
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Vanilla Buttercream | https://sarahsbakestudio.com/vanilla-buttercream/
© All images and content on Sarah's Bake Studio are copyright protected.