8 October, 2015

Vanilla buttercream

A basic vanilla buttercream. For a whiter icing, use vegetable shortening instead of butter.

Vanilla buttercream
Yields 2
Basic vanilla buttercream
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  1. 100g soft butter
  2. 11/2 cups icing sugar
  3. 2 tsp. vanilla extract
  4. 2 tbsp. milk (optional)
  1. In a mixer, beat butter until soft and fluffy. Sift icing sugar and set aside.
  2. Gradually add icing sugar beating after each addition.
  3. If mixture is stiff, add a few drops of milk and beat until fluffy.
  4. Leftover can be stored in refrigerator covered with a cling wrap for up to a week.
  1. When reusing refrigerated butter cream, let it thaw and beat until fluffy.
Voddy's Kitchen http://voddyskitchen.com.au/

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