Basic Vanilla Buttercream

Hey Guys!

So, we thought we would share with you beautiful people one of our favorite basic buttercream recipes. A quality frosting can make or break your cake.

Too much fat and you'll leave your guests with a slimy frosting that coats their mouth and is just plain gross. Too much sugar and you lose the quality flavors you worked so hard to establish in your cake and filling. 

You can also decorate with this buttercream without it getting too soft or runny too quickly because of the shortening!

Basic Vanilla Buttercream: Enough to frost an 8" Cake

• 1 1/2 lbs Unsalted Butter (at room temp)
• 1/2 lbs Shortening
• 1 Tbsp Pure Vanilla Extract* (add more or less to your liking) 
• 4 lbs Powdered Sugar (for a stiffer buttercream add more sugar)
• 2 Tbsp Milk (add more if needed)

Procedure:

1. Combine butter and shortening in the bowl of your stand mixer
2. Beat at medium speed until no lumps remain. DON'T FORGET TO SCRAPE THE BOWL!
3. Add vanilla extract *If using clear vanilla reduce 2 tsp* 
4. Beat until well combined
5. Add powdered sugar one scoop at a time, scraping the bowl (all the way to the bottom) between each addition
6. After all your sugar is in the bowl add your milk
7. With your mixer on medium, beat your frosting until fluffy and light in color. (8-10 mins) *If you have yellow frosting you didn't let it beat long enough*

Can be used immediately or store in the fridge up to two weeks (longer if you freeze it!)

Good Job! You made a delish buttercream that will compliment your cake! 

We hope you guys enjoy this recipe! More to come in the future.

Leave us a comment and let us know how it went!

-The Bakerettes