Large-Batch Vanilla Frosting
By America's Test KitchenPublished on February 18, 2014
Time
30 minutes
Yield
Makes about 5 cups
Ingredients
1 pound (454 grams) unsalted butter, cut into 32 pieces and softened¼ cup heavy cream 1 tablespoon vanilla extract ½ teaspoon salt 4 cups (1 pound) confectioners' sugar
Before You Begin
This recipe makes enough frosting for three 8-inch layers.
Instructions
- Using stand mixer fitted with whisk, whip butter, cream, vanilla, and salt on medium-low speed until combined.
- Slowly add sugar and continue to mix until smooth, about 2 minutes. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
Time
30 minutesYield
Makes about 5 cupsIngredients
1 pound (454 grams) unsalted butter, cut into 32 pieces and softened
¼ cup heavy cream
1 tablespoon vanilla extract
½ teaspoon salt
4 cups (1 pound) confectioners' sugar
Ingredients
1 pound (454 grams) unsalted butter, cut into 32 pieces and softened
¼ cup heavy cream
1 tablespoon vanilla extract
½ teaspoon salt
4 cups (1 pound) confectioners' sugar
Ingredients
1 pound (454 grams) unsalted butter, cut into 32 pieces and softened
¼ cup heavy cream
1 tablespoon vanilla extract
½ teaspoon salt
4 cups (1 pound) confectioners' sugar
Why This Recipe Works
We cut the butter into pieces and let them soften—but not too much or the frosting will be greasy. Many recipes for vanilla frosting call for milk, but we prefer heavy cream, which gives the frosting a silky quality.
Before You Begin
This recipe makes enough frosting for three 8-inch layers.
Instructions
- Using stand mixer fitted with whisk, whip butter, cream, vanilla, and salt on medium-low speed until combined.
- Slowly add sugar and continue to mix until smooth, about 2 minutes. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
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