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#VANILLA BUTTERCREAM FROSTING SALLYS BAKING ADDICTION HOW TO#

You can also add powdered sugar at the end to add more sweetness or stiffen it up. How do I make it more/less sweet? You can reduce or add sugar to the recipe if you’d like to adjust the sweetness.

Bring to room temperature and rewhip before using. The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. If yours tastes like you’re eating a stick of butter, it probably just needs some more whipping. The buttercream should be light and fluffy, not thick and greasy. When you let it come to room temperature it will soften again. Just like the butter it’s made from, it will firm up to the consistency of butter in the fridge.

The buttercream gets hard in the fridge.

It’s too sweet. You can add a bit more salt to help cut the sweetness, or cut back on the sugar next time you make it.

You can also try to microwave 1/4 cup of the buttercream for a few seconds then drizzle it back into the buttercream with the mixer until it comes together. You can do this by either placing the bowl briefly over a pot with 1-2″ simmering water, or warm the sides of the bowl with a hairdryer. If whipping didn’t get it to come together, you need to warm it up a bit. If you keep whipping it, it will come together. If your butter or flour mixture are too cold, this can cause the buttercream to curdle. Depending on how warm it was, you may need a couple of sessions in the fridge. Pop the whole bowl and whisk into the fridge for 20mins (or freezer for 10mins) and rewhip. This happens either if your butter is too soft or the flour mixture was still warm.

#VANILLA BUTTERCREAM FROSTING SALLYS BAKING ADDICTION HOW TO#

Here are some common problems as well as my tips and suggestions on how to avoid/fix them: As with all buttercream recipes, it’s important that your ingredients are at room temperature (but not too warm/soft) or this can wreak havoc on your buttercream. See troubleshooting section below if you run into issues.Įrmine frosting is easy to make, but you can run into issues with it at times. Be sure it’s completely at room temperature (but not too soft) before rewhipping. I like to store mine in an airtight container in the fridge, but if I’m freezing it I spread the buttercream on a large sheet of plastic wrap, wrap it up, flatten it, and place it in a freezer bag.īring it to room temperature and give it a good rewhip before use. Like most buttercreams, Ermine frosting will be fine at room temperature for a day or so beyond that, it should be refrigerated. Does Ermine Frosting need to be Refrigerated? 1/4 cup lemon curd (will make the buttercream softer)Īnother option for lemon or any other citrus is to beat the butter with 1 Tbsp citrus zest before adding the pudding.1/4 cup caramel or dulce de leche (will make the buttercream softer).2 Tbsp instant espresso powder dissolved in 1 tsp hot water (cool before adding).6 oz cooled, melted chocolate (will make the buttercream softer).Here are some options:Īdd either to the milk mixture before cooking or to the buttercream at the end: You can infuse the milk - I talk about this a bit in my Pastry Cream post - or you can add flavor at the end. You have a few options when it comes to flavoring the buttercream.