I’ve even gotten questions over the years from said people wondering how to make their buttercream more heat stable. Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart. Here’s a before and after:Īlthough it was a first for me, it got me thinking about so many of you who live in hot and humid climates. But about an hour after the cake was displayed, the thing started melting (along with my heart). I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours. The party was outdoors and the temperature was around 85 degrees. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream. If you intend to keep cupcakes or cake for longer than a day, store in the fridge and bring to room temperature before serving.This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat. ![]() ![]() It’s safe to keep it at room temperature because the butter and cream are stabilized by the large amount of sugar. If you’re making cupcakes, frosted cupcakes can be made one day ahead, covered, and stored at room temperature. Before using, bring to room temperature and mix it up with a whisk or electric mixer. If you want to make the frosting ahead of time, store it in the fridge in an airtight container for up to 3-4 days. Chocolate Cupcakes – replace the chocolate frosting with vanilla buttercream and a sprinkle of cocoa powder.ĭoes vanilla buttercream need to be refrigerated?.Chocolate Coconut Cake: replace the topping with vanilla buttercream with an added teaspoon of coconut extract.Easy Homemade Chocolate Cake – spread on buttercream instead of chocolate ganache glaze.Here are some of my favorite cakes to frost with vanilla buttercream: You can use a piping bag with a piping tip to create beautiful swirls, or simply use a large spoon, knife, or spatula to spread it on cakes. Vanilla buttercream is the perfect topping for all kinds of cakes and cupcakes. You can also replace the paddle attachment with the whisk attachment if you want extra light, fluffy, and whipped frosting. Beat on high speed for 2 minutes until fluffy.īaker’s tip: Feel free to add more and less sugar, depending on how sweet you like your buttercream frosting. ![]() Pour in half the powdered sugar and beat until combined. ![]() In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. I usually find classic vanilla buttercream recipes to be a bit too sweet, so I add a pinch of salt and lemon juice to cut down on some of that sweetness. While there are only a few ingredients in vanilla buttercream, each recipe varies slightly in how much of each it calls for. Just like swiss meringue buttercream, buttercream is extremely versatile because you can flavor it with almost anything (think chocolate, peanut butter, jam, the possibilities are endless) and it can be used to top any dessert, like white cake, funfetti cupcakes, or even cocoa brownies. A fluffy, classic buttercream recipe is essential for any baker.
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