✨Best Vanilla Buttercream Frosting ✨
Best for coating, piping & decorating cakes, cupcakes

Ingredients:
Salted Butter(cold but soft) - 100gms
Icing sugar(sifted) - 200 gms
Chilled fresh cream/Whipping cream - 2 tbsp
(Chilled milk 1-2 tbsp can also be used)
Vanilla extract -1 tsp

Flavourful Tips :
When making buttercream frosting, butter should be softened and at the right temperature so that it’s light and airy, but still stable enough to hold its shape.

Softened: Butter should be soft enough to make an impression when you touch it. You can take butter out of the fridge ahead of time and let it sit on the counter, or microwave it for 5–10 seconds if you’re using it right away.
Temperature: Butter should be around 68–70°F, so that it’s not too cold and clumpy, or too loose and runny. You should be able to press your finger through the butter without much force.

Consistency: Butter should be light and airy, and have doubled in size after beating.

Here are some other tips for making buttercream frosting:
Use an electrical mixer to beat the butter.
Scrape down the bowl a few times during beating to ensure everything is mixed evenly.
Use a paddle or beta attachment instead of a whisk, as whisking can incorporate too much air.
Use the lowest speed when mixing.
Sift the icing sugar for a finer texture.
Beat the butter for one minute before adding the sugar to lighten the butter.
Use salted butter to balance out the added sugar.
Heavy whipping cream should be chilled
You can store it upto 1 month in the fridge & 3 months in the freezer

-To re-use the buttercream:

First you need to thaw it or bring it back to room temperature.
Second, you need to re-whip it to get a smooth consistency again. Whether the buttercream has been stored in the fridge or freezer, you can simply take it out and let it come to room temperature on the counter
You can add any essence, gel colour, compote of your choice.
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