Homemade Vanilla Buttercream (Frosting)! 5 Ingredients!

     Homemade Vanilla Buttercream (Frosting)! 5 Ingredients!

Hi Guys! This recipe is super easy, and for it, I used a hand-whipper. To make it, you will only need five ingredients that every home would have! It's hard to frost baked items unless you don't have proper frosting materials. I didn't at that time, but mine came... 'ok😄' because I used a long butter-knife. This recipe is used to frost cupcakes, cakes, brownies, breads... you name it! It has an unbelievable sweetness,and is so easy. If you want to frost something small, I would say to reduce half the recipe. Anyways... Let's get started!!!!!   :)    #perfect

Serves- Enough for frosting 24 cupcakes or a 9-inch layer cake

Preparation Time- 3 minutes

Cooking Time- 17 minutes

Total Time- 20 minutes

Ingredients-

Unsalted Butter (Softened) -  3 Sticks

Fine (Sea) Salt                     -  Tiny Pinch

Powdered Sugar (Sifted)     -  3 Cups

Clear Vanilla Extract           -  1 Tablespoon (Clear Vanilla Extract will help maintain the white color)

Heavy Cream or Milk          -  2-3 Tablespoons

    Instructions-

1. In a bowl, use a stand mixer (I used a hand mixer) and beat the Butter on medium-high speed for 6-7 minutes. Next, with the mixer on slow speed, slowly add the Salt and Powdered Sugar.
2. Continue beating until the Sugar is fully incorporated. Now, add in the Vanilla Extract and Heavy Cream/Milk. 
3. You can adjust the consistency of the Frosting by adding in more Heavy Cream/Milk.
4. Turn the mixer back up on medium-high and beat the Buttercream for an additional 6-7 minutes.
5. If the Buttercream is too thick, then add in some Milk, one Teaspoon at a time until you have reached your desired consistency. 

                                                              What it should look like-

                                                     

                                                                       After Whipping-

The Unfinished Messily Frosted Cake-

                                        Another One Of Our Messily Frosted Cakes 😂😆😄-

                                                  

  

     Notes-

• Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
• If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
• If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick.                   

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