If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. If your frosting needs a more stiff consistency, add remaining sugar. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Spread remaining buttercream evenly over surface of cake.ġ cup unsalted butter (2 sticks or 1/2 pound), softenedĤ cups confectioners (powdered) sugar (pre-sifted)Ĥ tablespoons heavy whipping cream (can use milk)īeat butter for a few minutes with a mixer with the paddle attachment on medium speed. Insert a few skewers into cake to keep cake from sliding. Spread 3/4 cup buttercream evenly over top of cake. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Let cakes cool in pans on wire racks for 5 minutes.
#Martha stewart vanilla buttercream frosting full
Feel free to keep scrolling to the full recipe written below. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Made from 5 basic ingredients Silky smooth and buttery Thick and ultra creamy Perfect for piping or spreading Flavored with vanilla and a touch of salt Not cloyingly sweet like traditional frosting Ingredients Let me explain why each ingredient is important. Scrape down sides of bowl, and stir by hand to finish.ĭivide batter evenly between prepared pans. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl as necessary.Īdd one-third of the flour mixture and one-third of the milk mixture, and beat on low-speed until just incorporated. Continue beating until light and fluffy, about 2 minutes. With machine running, gradually add the sugar. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. Into a second medium bowl, sift together the flour, baking powder, and salt set aside. In a medium bowl, stir together, milk, egg whites, and extracts. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour set aside.
#Martha stewart vanilla buttercream frosting plus
This icing is very creamy and smooth, and another one of my go-to-icing recipes for many cakes and cupakes!ġ8 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pansĤ 1/2 cups cake flour (not self-rising) plus more for pans
I decided to use a recipe from Martha Stewart called “The Perfect White Cake,” and for the icing, my recipe for Vanilla Buttercream Icing. Another birthday at work for a co-worker and her favorite birthday cake request was a Confetti Cake.
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