FOR OUR BAKERS
American vanilla buttercream is incredibly simple and much easier than, say, our house standard Italian buttercream. From mixing bowl to decorating cupcakes and cakes in less than 10 minutes. We are so excited to see what you bake with our scratch made mixes, don't forget to share your baking memories with us on Instagram!
EARTH AND SUGAR VANILLA FROSTING
INGREDIENTS
1 cup unsalted butter, softened to room temperature
4-5 cups confectioners’ sugar
1/4 cup heavy cream, at room temperature
2 teaspoons pure vanilla extract
salt, to taste
INSTRUCTIONS
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
EARTH AND SUGAR VEGAN VANILLA FROSTING
INGREDIENTS
1 cup vegan butter, earth balance sticks
4-5 cups confectioners’ sugar
1/4 cup non-dairy milk, at room temperature
2 teaspoons pure vanilla extract
salt, to taste
INSTRUCTIONS
With a handheld or stand mixer fitted with a paddle attachment, beat the vegan butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of milk will help thin the frosting out again, if needed.