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Vanilla vanilla buttercream

Ruffled icing, take 1

A simple recipe today for safe-keeping. I originally copied this down at a store, typing surreptitiously on my now defunct BlackBerry, but forgot to save it when I switched to my iPhone. All’s not lost, as I attempted to re-create the recipe this past weekend and am pleased with the results. So, before I lose another piece of technology, here it is.

Vanilla buttercream (American style) – adapted from the Sprinkles cupcake mix carton*

  • 350g icing sugar
  • 227 g (1 cup) unsalted butter, room temperature
  • a pinch of salt
  • 1 tsp vanilla
  • 1 tsp milk

Mix all the ingredients on low in an electric mixer with the paddle attachment until the icing sugar is incorporated. Turn up the speed to medium and whip, scraping down the bowl occasionally, for about 30 seconds until lighter and fluffier (but not too fluffy, or it’ll get runny).

Tint lightly with red colouring to get a lovely shade of pink – the best colour for an old fashioned American buttercream!

Happy birthday, Allison!

*I suppose I could go back to said store, and read the carton again, and see if I actually have everything down right…but I live so far away from the cool shops now! Yes, that’s an excuse, and I just used it.

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