I highly recommend making it ahead of time if possible. This vanilla bean buttercream recipe can be made in advance. They’ll all get the job done! Make this Vanilla Bean Buttercream in Advance These are just my personal preferences though, and you can use whatever attachment or mixer you have. I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake. I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy! This makes silky smooth frosting, which is easier to smooth onto cakes. I like to use my paddle attachment when making frosting for a cake, to minimize the amount of air that is incorporated into the frosting. Now that we’ve covered troubleshooting, the last thing to discuss is our equipment.Įither a paddle or whisk attachment can be used to make this frosting with a stand mixer, or you can use a hand mixer. You can also chill it in the fridge in 10-minute intervals.Īfter each adjustment, be sure to retest the frosting with your spatula before making any additional changes. If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). If it’s too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). That little curl is a great visual cue to know that your frosting is just the right consistency. It’s stiff enough to hold up that curl, but soft enough to create that little curl.
The frosting should form a somewhat soft peak that has a little curl on the end. Testing the consistency of a batch of my buttercream frosting using the spatula test. Turn the spatula right side up, and look at the frosting on the tip. To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. It confirms that your frosting is stiff enough to hold its shape, but spreadable enough for you to easily frost your cake or pipe onto cupcakes. The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test. It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use. There are few different factors that influence the consistency of your frosting. The hardest part is getting the consistency of your buttercream just right. While this recipe is pretty straight forward, sometimes people do run into issues making this vanilla bean buttercream. I’ve used it to frost my vanilla layer cake, vanilla cupcakes, vanilla bean macarons, and even my buttercream cookies! Vanilla Bean Buttercream Troubleshooting Cakes, cupcakes, cookies, macarons, you name it!! The sky’s the limit when it comes to using this frosting. What Can I Frost with this Vanilla Bean Buttercream? You could also add the same amount of vanilla bean paste to a batch of a my Swiss meringue frosting or Russian buttercream to create a less sweet frosting. This frosting is definitely on the sweet side, but the intensity of the vanilla and the richness of the heavy cream help balance out its flavor. This frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of vanilla bean paste to make the best vanilla bean frosting. You don’t need a fancy tool to make the outer layer look decorative- a spoon is all you need.I’ve made vanilla bean buttercream a few times over the years for different projects, but realized I haven’t shared the recipe yet! Place the cake in the refrigerator for 15 minutes or so and then add the outer, thick layer of frosting. Use a spatula to scrape away most of that layer. Place frosting between layers, and then add a thin coat of frosting to the top and sides of the cake. While the cake should be cool, the frosting should be room temperature.
Placing the unfrosted cake in the refrigerator for about an hour after it’s cooled can also make it easier to decorate. If the frosting gets too soft and greasy while you are frosting cake or cupcakes, place the frosting in the fridge for 5 to 10 minutes so it can firm up a bit.īefore frosting a cake (or cupcakes), completely cool the cake. Butter can get very soft when the weather is warm.
Bring refrigerated frosting to room temperature and beat it for a minute with the mixer before using it.If the frosting is too stiff, add more heavy cream, 1 teaspoon at a time, until it reaches the desired consistency.If the frosting is not stiff enough, add more powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.Always start with room temperature butter, about 65☏.
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