Vanilla Frosting / Vanilla Icing

VanillaA basic vanilla buttercream or base for a flavoured/coloured frosting. Makes about 2 to 2-1/2 cups

1/3 cup butter, softened (about 75 gr)
1 tsp vanilla extract (optional)
500 gr icing sugar (about 3.5 cups)
30 to 60 ml cream

  1. Beat the soft butter with the vanilla and 1 cup of icing sugar until well blended.
  2. Continue to add sugar to thicken the icing, and then add a bit of the cream to give it a creamy, spreadable consistency, but not too soft.
  3. Spread evenly on the cake or cupcakes.
  4. Refrigerate or freeze any unused buttercream. Defrost in the refrigerator and then allow to soften at room temperature – rebeat before using.

 

Tips, Suggestions & Information:

  • As all ingredients are at room temperature, the beaten product will be the final result for the cupcakes, so make it as thin or thick as you want for spreading purposes.
  • Steeping the cream below for naturally coloured frosting can take time, so I often make a cup’s worth, steep in the fridge for a couple of days, stirring a few times, then strain it and pour into a resealable freezer bag. Freeze it flat and when you need some, break off a chunk for your recipe. Will look a bit gloopy as it defrosts, but works a treat. ONLY use full-fat 35% cream for freezing, or lemon juice. Won’t work well with low-fat milk.
  • Chocolate Icing – replace ½ cup of sugar with ½ cup of unsweetened cocoa. (You can add more cocoa to your taste, and you might need a titch more cream to make it spreadable.)
  • Lemon Icing – omit the vanilla and add the zest from 1 lemon. Steep 4 tbsp of lemon juice with 2 tsp American saffron/zaffron threads for about 30 minutes, Drain the lemon juice and discard the threads. Use the now yellow lemon juice for your icing.
  • Yellow Icing – Steep 4 tbsp of cream with 2 tsp American saffron/zaffron threads for about an hour (it takes longer to steep in cream than in water or juice). Drain the cream and discard the threads. Use the now yellow lemon cream to make your icing.
  • Pink Icing – Steep 4 tbsp of cream with 2 tbsp grated beetroot for about 60 minutes (it takes longer to steep in cream than in water or juice). Drain the cream and discard the beet. Use the now pink cream to make your icing.
  • Raspberry Icing – omit the vanilla and add 1/4 to 1/2 cup raspberries (crush them in your hand and add to the bowl with the butter and sugar). Steep 4 tbsp of cream with 2 tbsp grated beetroot for about 60 minutes (it takes longer to steep in cream than in water or juice). Drain the cream and discard the beet. Use the now pink cream to make your icing
  • Strawberry Icing – omit the vanilla and add 1/4 to 1/2 cup chopped strawberries (crush them in your hand and add to the bowl with the butter and sugar). Steep 4 tbsp of cream with 2 tbsp grated beetroot for about 60 minutes (it takes longer to steep in cream than in water or juice). Drain the cream and discard the beet. Use the now pink cream to make your icing

 

 

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