BUTTERCREAM – Paddle (Frosts ~30 cupcakes)
- 1⅛ cup BUTTER → (heat 30 seconds)
- Pinch of SALT
- Add butter & salt to mixing bowl
- On LOW speed mix 30 seconds → 🛑 STOP
- Change to HIGH speed mix 30 seconds
- Scrape sides & bottom…get ALL lumps out
- On HIGH mix 30 seconds
- ½ cup MILK
- 1 TBSP VANILLA
- 2 lbs 8 oz POWDERED SUGAR
- Add milk, vanilla & powdered sugar
- On LOW speed mix 15 seconds → 🛑 STOP
- Change to MEDIUM speed mix 1 minute → 🛑 STOP
- Scrape sides & bottom
- Change to HIGH speed mix 1 minute
STORING BUTTERCREAM
- Store buttercream in a clean, airtight container
-
Keep at ROOM TEMPERATURE: up to 5 days
- REFRIGERATE: up to 7 days
-
FREEZE: up to 3 months
Thaw overnight on counter.
Bring to room temp and remix before using