I usually make 1 1/2 batches of frosting to fill and frost a seven or eight inch cake.If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have be incorporated during the mixing process.Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.Make sure you use a high quality vanilla bean paste like Heilala!.As long as your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar.Make sure your butter is at room temperature before making your frosting.Tips for Making Best Vanilla Bean Buttercream Frosting: Once the buttercream is smooth again, it’s ready to use! Give it a good stir with a rubber spatula or an electric mixer to get rid of any air bubbles that may have formed. When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature. This frosting keeps in the fridge for several weeks if stored in an airtight container. Not only does it give the frosting time to develop more flavor, it also makes the decoration of a cake or cupcakes less stressful and more fun. I highly recommend making it ahead of time if possible. This vanilla bean buttercream recipe can be made in advance. They’ll all get the job done! Make this Vanilla Bean Buttercream in Advance These are just my personal preferences though, and you can use whatever attachment or mixer you have. I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake. I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy! This makes silky smooth frosting, which is easier to smooth onto cakes. I like to use my paddle attachment when making frosting for a cake, to minimize the amount of air that is incorporated into the frosting. Now that we’ve covered troubleshooting, the last thing to discuss is our equipment.Įither a paddle or whisk attachment can be used to make this frosting with a stand mixer, or you can use a hand mixer. You can also chill it in the fridge in 10-minute intervals.Īfter each adjustment, be sure to retest the frosting with your spatula before making any additional changes. If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). If it’s too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). That little curl is a great visual cue to know that your frosting is just the right consistency. It’s stiff enough to hold up that curl, but soft enough to create that little curl. The frosting should form a somewhat soft peak that has a little curl on the end. Testing the consistency of a batch of my buttercream frosting using the spatula test. Turn the spatula right side up, and look at the frosting on the tip. To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. It confirms that your frosting is stiff enough to hold its shape, but spreadable enough for you to easily frost your cake or pipe onto cupcakes. The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test. It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use. There are few different factors that influence the consistency of your frosting. The hardest part is getting the consistency of your buttercream just right. While this recipe is pretty straight forward, sometimes people do run into issues making this vanilla bean buttercream. I’ve used it to frost my vanilla layer cake, vanilla cupcakes, vanilla bean macarons, and even my buttercream cookies! Vanilla Bean Buttercream Troubleshooting Cakes, cupcakes, cookies, macarons, you name it!! The sky’s the limit when it comes to using this frosting. What Can I Frost with this Vanilla Bean Buttercream? You could also add the same amount of vanilla bean paste to a batch of a my Swiss meringue frosting or Russian buttercream to create a less sweet frosting. This frosting is definitely on the sweet side, but the intensity of the vanilla and the richness of the heavy cream help balance out its flavor. This frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of vanilla bean paste to make the best vanilla bean frosting. I’ve made vanilla bean buttercream a few times over the years for different projects, but realized I haven’t shared the recipe yet!
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