SUGAR BEETS FOR DEER RECIPES

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CLASSIC VANILLA BUTTERCREAM- A CRUSTING ... - MY CAKE SCHOOL



Classic Vanilla Buttercream- A Crusting ... - My Cake School image

This easy, delicious Vanilla Buttercream Recipe is so versatile! It is a wonderful recipe that develops a light crust.

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 5

2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
6-7 cups (690-805 grams) powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting that crusts less, see our note at the bottom of the recipe. *see our note about brands above.
2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
1/4 c. (60g) whole milk or more if needed
1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

Steps:

  • Cream the (slightly softened) butter until smooth. Blend in the vanilla.
  • Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
  • Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
  • This recipe can be doubled or halved.
  • Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
  • Can be frozen in air tight container for at least three months . Thaw on countertop.
  • If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

CLASSIC VANILLA BUTTERCREAM- A CRUSTING ... - MY CAKE SCHOOL



Classic Vanilla Buttercream- A Crusting ... - My Cake School image

This easy, delicious Vanilla Buttercream Recipe is so versatile! It is a wonderful recipe that develops a light crust.

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 5

2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
6-7 cups (690-805 grams) powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting that crusts less, see our note at the bottom of the recipe. *see our note about brands above.
2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
1/4 c. (60g) whole milk or more if needed
1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

Steps:

  • Cream the (slightly softened) butter until smooth. Blend in the vanilla.
  • Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
  • Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
  • This recipe can be doubled or halved.
  • Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
  • Can be frozen in air tight container for at least three months . Thaw on countertop.
  • If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

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