See the recipe card for a full list of ingredients and measurements. You can also use a fresh vanilla bean - you'll see the seeds scattered throughout for a real homemade look.įood coloring: If you want to color your frosting, gel food coloring works best because it won't thin the product. Vanilla: How much vanilla extract you want to use is up to you - I use a tablespoon to really get the rich floral vanilla flavor. Sifting the powdered sugar helps it incorporate into the creamed butter easier. Powdered Sugar: Sweetens the vanilla buttercream while adding sturdiness, giving the frosting great piping smoothness. If the butter is very soft, it isn't necessary to cut it first. The cooler the butter is, the longer you'll need to beat it to smooth out any lumps. Having the butter at a warm room temperature allows it to quickly beat up smooth and fluffy. Adjust the additional salt used as needed. It's really so easy! I'm not a scratch baker, so this easy recipe suits my skill level perfectly! 1.Butter: While using unsalted butter is the best way to control the amount of salt, you can use salted butter if that's what you have on hand. Ingredients 1 cup milk 5 tablespoons flour 2 teaspoons vanilla extract 1 cup butter at room temperature 1 1/4 cups granulated sugar not powdered sugar. While Cool Whip is pretty thick when just out of the freezer, even allowing it to thaw for 1 to 2 hours in the fridge would allow you to be able to make this great frosting. Or you can leave it in the container and try running it until room temperature water for a few minutes to get it to soften. Whip the mixture on high speed until stiff, but. If frosting is too thick to spread, gradually beat in. 2 Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. 1 Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Take care not to stir too much as that can break down the Cool Whip and cause it to become watery. Pour out the ice water and quickly wipe the bowl dry. Continue whipping until cream reaches a stiff peak. Stop and scrape the bottom of the bowl occasionally. With the mixer on, slowly pour in heavy cream. Mix with the whisk attachment on medium speed until smooth. Use the defrost setting on the microwave in 30 second intervals. Combine cream cheese, sugar, vanilla extract, and almond extract in the bowl of a stand mixer. The tub is not microwavable so you'll need to move the Cool Whip into a heat-safe bowl. But it will keep fresh in the fridge for about 2 weeks (that's a long time!) so you can thaw it when you remember.īut if you do happen to forget, there are a few ways you can thaw it quicker. While the best way to thaw Cool Whip is in the fridge for 4 hours. It will really elevate this recipe and make it taste more homemade. Beat in the powdered sugar, milk and vanilla until smooth and creamy. If you don't have milk you could substitute heavy whipping cream.Īnd if you can't find a tub of Cool Whip or don't love the flavor, you could always make your own whipped cream by mixing cold heavy cream until medium peaks form, then follow the rest of the recipe as shared here. In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. I used whole milk because that is what I always have on hand. Milk helps to make this frosting the perfect consistency and powdered sugar sweetens it up perfectly. While I haven't used vanilla extract in my recipe, you can add it if you want to drive that vanilla flavor home even more. Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.Ĭool Whip has its own distinct flavor that is really tasty but adding dry vanilla pudding powder really levels up the taste. Just a few ingredients and a hand mixer is all you need to make this yummy vanilla frosting. Ultimately, the key to making the best whipped vanilla buttercream is HOW you make it.
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