Hand Whipped Vanilla Buttercream
My very first food recipe is finally here! I mean, Buttercream counts as food, right? Whatever, Karen, it’s here and you can catch me in my kitchen eating it by the spoonful. I’m going to be honest though, I had originally planned on my first recipe post to be cake, but I had so many requests for the buttercream and figured, what is cake without the icing?
Now, you might be thinking, “What is icing without an electric mixer?” Not to worry! Growing up, my mom rarely ever used an electric mixer. I think she liked knowing that if there was ever a time where electricity wasn’t available, she could still make a damn good icing. Through this, I quickly learned that good quality buttercream can be made without a mixer and it’s actually pretty easy. It also doubles as a great arm workout and gives you all the excuses to eat it by the spoonful like I do. However, if you wish to use an electric mixer for this recipe, all the power to you! Literally.
Okay, let’s get mixing!
Ingredients:
. 1 cup unsalted butter (softened)
. 1/2 tsp sea salt (regular salt also works)
. 3-4 cups of powdered sugar (depending on desired consistency)
. 1-4 tbsp(s) half and half (milk also works)
. 2 tsp vanilla
. Food colouring (optional)
Directions:
In a medium sized bowl, whisk softened butter and salt together until well combined (about 2 mins). If you don’t have unsalted butter, you can use salted, then just wait until the end to add in any additional salt. I prefer to use unsalted butter, because it’s more fresh and has a seemingly sweeter taste to it. It also allows for more control over the salt added. However, either will work.
Sift in powdered sugar, 1 cup at a time, up to 3 cups to start and whisk until it resembles a thick batter. If necessary, you may use a fork to whisk. This is almost always what I end up doing half way through, because it’s honestly so much easier.
Next, add in half and half, 1 tbsp at a time, until desired consistency. If you don’t have half and half, milk will work, it just might not taste as “creamy”.
Add in vanilla extract and continue whisking until light and fluffy (about 5 mins). Make sure NOT to over mix though, as it can ruin the smoothness of the buttercream.
If you want a thicker buttercream, sift in more powdered sugar, starting 1/4 cup at a time up to 1 cup.
Add natural food colouring of choice (optional). I went with a touch of “rose”, as requested by my oldest daughter.
Last, but not least, give your buttercream a generous taste and top onto your favourite cake (or cupcakes, cookies, etc). I topped mine onto a homemade classic vanilla cake (recipe coming soon).
You may also make this ahead of time and store in the fridge for up to 4 days, followed by lightly re-whisking just before you are ready to use. You can also freeze for up to 2 months if you’re planning way ahead of time.
That’s really all there is to it! I hope you all enjoyed my first recipe on here. And for a quicker digestion, I will be posting a shortened version of this recipe on my reels very soon!!
What kind of cake would you top with this buttercream? Let me know in the comments below or on Instagram @haveyour.c.a.k.e