Vanilla Buttercream Frosting Cooking Classy

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Step 1 - Beat the butter for several minutes until pale and fluffy. Steps 2 - 3 - Sieve in half of your powdered sugar and beat until smooth. Step 4 - Repeat with the other half of your powdered sugar. Steps 5 - 6 - Add in the caramel sauce and salt (if using), beating until smooth.

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Work in the sugar until the frosting is a light, white, fluffy delight! Now, for the secret ingredient. Your frosting will probably be a little thick at this point. (If not, add a bit more sugar.) Add half a cup of whipping cream (pour straight from the container into the frosting).

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The mixture will look clumpy - don't worry, it's suppose to! Increase mixer speed to medium and add the vanilla extract, salt, and 2 tablespoons of cream and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance. If your frosting needs a more stiff consistency, add remaining sugar.

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Betty Crocker Rich & Creamy Vanilla Frosting. For many, including our Test Kitchen pros, store-bought frosting is very nostalgic. The one brand that has our team thinking of bake sales and birthday parties gone by is Betty Crocker Rich & Creamy Vanilla Frosting. Mark expresses the feelings of many testers: "It's very sweet, buttery and.

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Turn the speed to low and slowly add the powdered sugar until it's mixed in. Slowly stream in 1/4 cup of the heavy cream and vanilla. Turn the mixer up to medium speed and mix for 1 minute until creamy. Add additional heavy cream, if a creamier frosting is desired. Use to decorate cake, cupcakes and more!

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Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds), remove the dishtowel, and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.

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Place room temperature butter and shortening in the bowl of a stand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt. Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes.

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To make the store-bought frosting more pipable, add two cans to a bowl with half a cup of powdered sugar. With a paddle attachment on a stand mixer or using a handheld mixer, beat the frosting and powdered sugar together at low speed until combined. Then turn the speed up to medium and beat for 30 more seconds.

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Scrap down the sides and bottom of the bowl. Add 2 cups of the powdered sugar into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to high and beat for about 3 minutes until the mixture is light and fluffy. Beat in the vanilla extract.

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Move over, buttercream - there's a new star in town: mascarpone frosting. Creamy, and smooth, yet still light and airy, this frosting has an intense, sweet, and rich flavor that complements any.

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Step 2: Mix the butter and the vanilla on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. Step 3: Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.

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Mix Butter and Sugar: Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add Vanilla, Salt and Cream: Add the vanilla, salt and 3 tablespoons of cream. Then beat until smooth. Adjust Consistency: Add more cream if needed to reach a softer, smoother consistency.

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Scrape down the sides of the bowl to make sure you've incorporated it all. If using a mixer, use a whisk attachment and don't go above medium speed. When piping, fold the top of the bag down and then add the frosting and put the top back up to keep it from spilling out.