Vanilla cake cream
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This simple vanilla buttercream recipe is a must-have for cake and cupcake lovers. To make it, you'll need butter, powdered sugar (sift it for a fluffier frosting), a little milk, vanilla extract, and a pinch of salt. The frosting is airy, silky, and just the right amount of sweet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 440 g softened butter
- 5 cups powdered sugar
- 1/4 cup milk
- 1 tbsp vanilla extract
We recommend
Recipes with similar ingredients: milk, vanilla extract, cream, powdered sugar
Cooking the dish according to the recipe:
- In a large bowl, beat 16 oz (440 g) softened butter with 1/2 teaspoon salt with a mixer on medium-high speed until smooth.
- Reduce mixer speed to low and beat in 5 cups of powdered sugar, 1 cup at a time, increasing speed to medium-high between each addition. Add 1/4 cup of milk and 1 tablespoon of vanilla extract and beat until smooth.
Exit: 1.2 l.
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