Super White Buttercream With Vanilla
Almost perfectly white, fluffy, and light - this is the perfect vanilla buttercream you've been looking for.
Ingredients
- 225 g 1 cup Unsalted butter*, very soft
- 500 g 4 cups Icing sugar or powdered sugar
- 2-4 tbsp Whole milk or cream
- 2 tbsp Clear vanilla extract
- 1 tbsp Icing whitener or white food colouring (optional)
Instructions
- Beat the butter in a stand mixer, using the balloon whisk attachment, or if using a hand-held mixer, then beat the butter in a medium-sized bowl. Mix on high speed for a minimum of five minutes, making sure to scrape down the sides with a spatula every minute or so. The butter should become light, fluffy, and extremely pale when it's properly whipped.
- Incorporate the sifted icing sugar in three or four separate batches, mixing for at least a minute between each addition. Once all the icing sugar has been beaten in, add between 2 and 4 tablespoons of milk or cream (depending on what consistency you need your frosting to be), include the vanilla extract and icing whitener, then mix thoroughly once more.
Video
Notes
To achieve an even whiter buttercream, consider using a combination of half butter and half vegetable shortening (like Trex). While this may alter the texture of the buttercream, it will result in a lighter colour. The choice is yours.
You can prepare the buttercream a day or two ahead of time and keep it in the refrigerator. Keep it in a bowl covered with cling film, and bring back up to room temperature and beat well before using. The buttercream also freezes well - put in an airtight plastic tub (with room for some expanding) and use within three months. Defrost it in the fridge for a night, then stir it well to achieve a smooth texture again.