Vanilla Buttercream Frosting
This delicious Vanilla Buttercream Frosting recipe will become your favorite, especially if you plan on doing a little decorating. Since it makes a large batch, easily enough for 24 cupcakes and a 2-layer 8″ cake, you’ll have plenty for the frosting, the decorating, and maybe even extra for freezing. I don’t often bake that much at one time, but when I make my Vanilla Raspberry Cake & Cupcakes, I need a recipe that fits the bill. In addition, I love it when I have more than enough…have you ever run out of frosting in the middle of a job? Ugh…a wee bit frustrating. You’ll love this buttercream frosting recipe for all of it’s conveniences.
Buttercream Frosting
You’ll love the mixture of buttery goodness combined with the structure of shortening, which gives it a great feel for decorating. I start out with the frosting on the thinner, more spreadable side to frost the cake, then thicken it up for the hydrangeas with the powdered sugar. This helps the flowers maintain their shape.
How to make hydrangeas buttercream flowers
I first separate the frosting into three and add a little pink food coloring to one, some yellow to another, and leave the third one white.
Then I ready my piping bag with Wilton tip 2D (or 1M also looks nice, but I prefer the 2D), and set them aside.
Pull out a strip of clear plastic wrap about 3-4″ longer than your piping bag and lay it on the counter.
Spread a bit of the yellow on the bottom, put twice that amount of white over the yellow, then spread some pink on top (about the same amount as you used for the yellow).
The good thing about flowers is they’re all different, so don’t get hung up about the ratios, it’s going to look beautiful!
Roll up the plastic wrap length wise sealing it, then twist the ends together.
At one end, cut off the twisted plastic wrap with scissors and drop the wrapped frosting into your piping bag.
The other end of the plastic wrap stays twisted.
Decorating with hydrangeas
Squeeze out little individual Vanilla Buttercream Frosting flowers in a single layer.
To give it that hydrangea-look, squeeze a few more flowers on top for a second layer. For instance, 8 flowers on the first layer with 3-4 flowers on the second layer.
I also use the hydrangea-look on my Strawberry Lemonade Cupcakes and my Pumpkin Pudding Cake with Cinnamon Buttercream Frosting.
You can keep using the same piping bag, but you’ll need to use a fresh plastic wrap for each re-fill.
This recipe also works well with Russian decorating tips, although I tend to use a bit more powdered sugar for a thicker consistency.
Try this Vanilla Buttercream Frosting that everyone will enjoy and have fun with the decorating.
I’d love to see pictures if you try this yourself.
Furthermore, you can freeze the leftovers, which is so handy when you’re in a hurry.
So good luck and have a blessed day.
Vanilla Buttercream Frosting
Ingredients
- 1.5 cups Butter, (3 sticks) softened (I use salted)
- 1.5 cups Shortening
- 6 cups Powdered sugar
- 6 Tbsp Heavy cream
- 2 tsp Vanilla extract
- 1 tsp Butter extract
Instructions
- In a large bowl, mix your butter and shortening together with an electric mixer until thoroughly mixed.
- Add 2 cups of powdered sugar with 2 Tbsp heavy cream, scraping sides as you go. Add 2 more cups of the powered sugar and 2 more Tbsp heavy cream. Allow ingredients to thoroughly combine then add the last of the powered sugar and heavy cream. Add your extracts. Increase your speed to high for about 5 minutes and watch it get smooth and fluffy!
- Adjust consistency as necessary; add more heavy cream if too thick to spread -- 1 Tbsp at a time, or add more powered sugar if too thin
- Freeze in an air-tight container for up to 6 month if you have leftover.
Nutrition
These pictures are a great size for pinning to your Pinterest Board.
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