White buttercream Icing美味好吃的做法大全，White buttercream Icing做法图解

There are a few tricks to getting my vanilla buttercream frosting as white as I do.

用料  

White buttercream Icing的做法  

1. Trick1, after each cup of confectioner’s sugar that I add, I turn my stand mixer on the highest speed that it will go. This not only makes the frosting extremely fluffy, it also lightens the coloring of the frosting as air is incorporated. add the powdered sugar 1/2 cup at a time. After each cup of sugar is mixed in, I turn my stand mixer on the highest setting the will go. This incorporates air into the buttercream to thoroughly mix in the powdered sugar and to make it light and fluffy.

2. My second trick is to use clear vanilla extract whenever I want my vanilla buttercream as white as possible.

3. The firmness of your buttercream frosting greatly depends on the amount of sugar to liquid ratio in your frosting. If you want a firmer frosting, add more confectioner’s sugar. If you want a softer frosting, add more milk or cream.

4. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
   Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
   Add vanilla and a pinch of salt and combine until well-incorporated.
   Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a 1/4 cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.

5. Notes
   If you want to make the buttercream frosting ahead, place it into an airtight container and refrigerate. When ready to use, let the frosting come to room temperature, then beat it again with the mixer until fluffy.

6. You need to make sure your butter is fully softened before adding the powdered sugar to the butter so that the sugar will dissolve into the butter when you are mixing it.