This is a classic vanilla cake with homemade vanilla buttercream frosting. I wanted to create a moist and flavorful vanilla cake recipe because so many times they end up dry and … There are no social login steps defined in Sitecore for this flow! Cake Ingredients: 2 ¼ cups all-purpose flour. Check the consistency again and repeat until it is just spreadable. I always use this buttercream in a thin layer under fondant if I make a vanilla cake as it adds flavour, helps the fondant to stick and ensures a smoother finish when the fondant has been added. That’s the consistency you want your buttercream – just spreadable, but not runny. This was amazing, made a lot more than I expected it to. You can find the recipe for my vanilla cupcakes. Whatever your favourite jam is should work fine, but I’d usually use strawberry or raspberry. If anyone has any suggestions on preventing this please, please let me know! Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks. Sift confectioners' sugar into large bowl. Hi try putting a tea towel over the mixer helps keep icing sugar from going everywhere this is now my go to buttercream recipe, Hi Charlotte I saw someone wrapped a clean teatowel right round the bowl to stop the icing sugar going all over the place, it works I have tried it. Shape the buttercream into rounded balls, one inch in size. (See note about about the required consistency) Take a look at the consistency of the icing, is it spreadable? So you need to soften it a little again. If you can find a vanilla bean paste it’s well worth the investment. The role of vanilla is not only for its flavor value, it also enhances the sweetness of the sugar, so bumping up the vanilla allows you to decrease the amount of sugar in recipes. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. You can use either natural or Dutch-process … If you want a buttercream that’s more stable in warmer weather then I’d recommend trying a Swiss meringue buttercream instead. I’ve no idea. Click here for a handy table of different cake pan sizes, bake times and cake height. Required fields are marked *. It’s fine for a few months in the freezer. If you agree, you’ll love this five-star buttercream frosting recipe. This recipe makes a great buttercream for Charlotte’s birthday cake recipe – I’ve never really made cakes before and this worked perfectly. Yes, use gene colours rather than liquid ones as they have a better colours and are thicker so don’t massively change the consistency of the buttercream. I have read that adding a tiny amount of purple food colouring can get it more white, but it’s not something I’ve tested. I always add mine before adding any milk so I can get the consistency just right. But there are other uses! This Vanilla cake will work with the following cake pan sizes: 2 x 20cm / 8″ cake pan – my base recipe (I like the cake height, slightly tall), 30 minutes; 3 x 20cm / 8″ cake pan – 21 minutes (if all … Vanilla on vanilla is rather marvellous I must say! Hi! Better quality vanilla bean pastes may be more potent. However, to ensure that you can create beautiful cakes with it you need to make sure it’s the right consistency. Great recipe thank you. Add the vanilla extract (½ tsp) and mix until fully combined. You asked for suggestions how to stop the kitchen getting covered in sugar when making butter cream, i beat the butter, then I work in the sugar to the butter by hand roughly and bit by bit until it’s folded in and then I’ll let it sit under the mixer for a few minutes to mix properly. 1/2 TSP vanilla extract 1/2 TSP kosher salt Instructions. Hope you can still buy it x. If frosting is too thick, beat in more milk, a few drops at a time. Stir in vanilla and 1 tablespoon of the milk. Four simple ingredients—sugar, butter, vanilla and milk—come together in a homemade frosting recipe that proves the whole is greater than the sum of its parts. This is beautiful buttercream, but when I used to it as a base for my cake before the fondant icing when the weather got a little warm my cake melted. THE CAKE WAS gone before it was totally cold. This melt-in-your-mouth buttercream is the perfect cupcakes topper! Can you add food colouring to this buttercream? I think part of my reluctance to post was that I’m not the best at piping and so had no idea how to present it to show off it’s yummy deliciousness.However, a couple of day’s ago I came across this 3-second buttercream rose tutorial by Toni at This Mama. With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachment… If you scale it up (slightly) you can use it to frost a layered cake, like I do with my white layer cake … You only get the merest dusting of icing sugar. It’s important to ensure that your butter is soft in the first place – just spreadable (like you would use for that successful sandwich). Hope this helps.. Some may call it plain or boring but it is definitely a classic and when done right…it is perfection. In warmer weather you’ll need to keep your cake chilled or in a cooler spot out of the sun. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated. For many people, cake is just the delivery vehicle for the real star of the show—the frosting. MORE+ NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Set aside and allow cake … Add cream 1 Tbsp at a time until you reach the desired consistency, make sure it’s at room temperature. How long can be it stored in room temperature and freezer? If you’re making my all-in-one vanilla sponge birthday cake, then this is the recipe I use for the buttercream. At this point I want you to imagine you’re making a sandwich. Tips for this Vanilla buttercream recipe: This recipe makes enough to frost an 8″ two-layer cake or one three-layer 6″ cake. I was pretty pleased with the results *smug grin* so I decided buttercream finally deserved a place on my blog. I also use cake flour to give them a really fantastic texture. You can also recieve a notification of comment replies without commenting. It’s rich, sweet and foolproof. Place the balls onto … Hi, I'm Charlotte Oates. Cool the cakes completely on a wire rack. Scrape down the sides and mix for a … Unfortunately you start with the butter at just the right consistency and then add a load of icing sugar causing it to thicken up. Thank you. Once you’ve got the icing to the right consistency – have fun piping, spreading, or just licking if off the spoon! Note: This vanilla bean paste comes in a 4 oz jar and is made by LorAnn Oils and can be found at Michael's craft stores or most Cake Supply Stores. A lot of you have asked me about making my very popular Vanilla Cupcakes recipe into a cake, so I decided to do just that.. Just like my vanilla cupcakes, this cake … Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Can I use this on top of the cake , a thin layer before I put the fondant icing on. However, I find that if I forget, I can cut it into cubes and beat it on a high speed in my Kitchenaid and it softens pretty quickly (this only works because I have a powerful stand mixer. She made it look so simple that I couldn’t resist whipping up some vanilla cupcakes and a batch of buttercream to give it a try. Jean, I stuck to the recipe exactly and not only did it taste amazing but it was great to pipe with stand up nicely thank you. Betty’s vanilla buttercream calls for simple ingredients that you probably already have in your kitchen, so you can always turn out a top-notch frosting. Now to make the cake. Gradually beat in the milk a few drops at a time and check the consistency before adding more. It’s easy to vary the flavor of this core recipe: stir in a dash of almond extract or grated citrus zest. I get it online with Amazon Uk. Use a real vanilla; imitations are not recommended. Second, The quantities suggested make a LOT of tasty buttercream. Split the batter equally into both the prepared cake pans. If frosting becomes too thin, beat in a small amount of powdered sugar. The only down fall is that it’s overly sweet but next time I deffo will add less icing sugar . I’ve shown it here as cupcake frosting, but it’s extremely versatile and can be used for all sorts of cakes and desserts – cupcakes, sandwich/layer cakes, macarons and, my favourite, as a delicious buttercream layer beneath the fondant icing on the decorated celebration cakes I make for my family. It works extremely well. If you’re looking for a dairy-free buttercream recipe then try my Vegan Vanilla Buttercream. You can, although you also might like my cream cheese buttercream for that. I replaced the milk with double (heavy) cream and it is AMAZING. If you need a simple buttercream for any cake or batch of cupcakes, this is the one to use! Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". Divide the cake batter amongst pans, tap each pan on the counter before sliding into your preheated 350° oven for 25 minutes or until a cake tester comes out with only a few crumbs attached. Vanilla Cake: Preheat oven to 350F. Allow the cakes to cool in the pans for 10 minutes. When it comes to topping off layer cakes, many of us rely on a classic American buttercream frosting.This frosting is made up of butter, confectioners’ sugar and milk and it’s a cinch to make. If not add ½ tsp milk and mix until fully combined. If you want, use my Cake Flour recipe! Vanilla Buttercream That Won't Melt - The Ginger Bread Girl I always find that the buttercream has a slightly yellow colour from the butter. Can you freeze this if there is too much? how do you make it white? Before you start, make sure you have all of the equipment needed. All of the products linked are ones I use in my kitchen. Can you add cocoa powder to this and if so, how much? Yes. Buttercream is extremely simple to make. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. I’ve used this vanilla buttercream more times than I can even fathom, but I love it most paired with chocolate cupcakes or vanilla cupcakes. Any nutritional information provided is the estimated nutritional information per serving. In a medium bowl, whisk flour, baking powder, … Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. I always use this buttercream in a thin layer under fondant if I make a vanilla cake as it adds flavour, helps the fondant to stick and ensures a … Stir in vanilla and 1 tablespoon of the milk. (P.S. I like to keep mine in a freezer back to protect it from the moisture in the freezer. A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. You’ll find that at first it’ll start to look lumpy but keep persevering and it’ll smooth out. In a … ¾ cup unsalted butter (room temperature) 1 ½ cups granulated sugar. Vanilla Buttercream. A couple of comments – First, as suggested, adding the icing sugar gradually really helps, don’t be tempted to add all at once. Grab the room temperature butter and place it in a large mixing bowl with the sugar. I bought a Tupperware Bowl with a lid which had a hole in big enough to take a hand mixer. 2 ¼ tsp. You may find you’ve got a bit leftover from your cupcakes but attempting a neat rose with an almost empty piping bag isn’t easy so I’d prefer to make a little too much. It’s OK for about a week at room temperature (in a cool room). Recipe VIDEO below. 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