Just keep adding powdered sugar until you reach the desired texture! You can add up to a half cup. You likely didn’t add enough powdered sugar or added too much cream! Don’t worry, it’s an easy fix. If it does, let’s fix it! Why is My Frosting Too Thin? Your frosting should hold stiff peaks, but shouldn’t have a solid or frozen consistency or a runny and wet one.
When making frosting, not everybody measures powdered sugar the same way! This means that there can be discrepancies in your finished product. Add the Rest: Beat on high speed until combined! Frosting should be smooth and creamy.Cream the Butter and Salt: Beat your cubed cold butter and salt on very high speed (very highest) until smooth and creamy! It shouldn’t stick inside the mixer beaters or clump up- it should be smooth like softened butter.Heavy Cream: Thick heavy cream helps to emulsify our frosting without watering it down! Buttermilk, half and half, or (in a pinch) milk also works, but you’ll need to add less (see recipe notes). Lemon Juice: This also adds depth of flavor and cuts the sweetness and richness with its bright citrusy aroma! Can you taste the lemon? It’s just a hint, but it fits right in! Technically you can leave this out but your frosting will taste sweeter.
Salt: Your frosting won’t taste salty! Since vanilla frosting is typically sickeningly sweet, salt is our secret ingredient to cut the sweetness and add depth of flavor! Don’t leave it out. If you don’t want to use the bean, use an extra 1.5 teaspoons of extract. It adds depth of pure flavor and a warm vanilla aroma that can’t be replicated with extract! I buy them here (affiliate)- $2 per bean as opposed to $8 at the grocery store, and super high quality! Use them here too.
Thick vanilla frosting recipe plus#
Vanilla Bean/Extract: You’ll use both here- seeds scraped out of one bean plus 1 teaspoon of extract! I highly recommend the bean. Powdered Sugar: 4 and ½ cups sounds like a lot but this amount is necessary to ensure that the frosting sets up and can be piped! It’s actually less sweet than what you’d typically find at the bakery! However, it’s not overly saccharine- with a balanced flavor and richness, it won’t send you running for a toothbrush!īest of all, it only takes 10 minutes and one bowl to eat…no butter softening needed! Let’s begin! What You’ll Needīutter: This simple and creamy vanilla frosting is unique in that we’ll begin with creaming cold unsalted butter! It will ensure that our frosting doesn’t melt or turn runny later on! Make sure you cube your butter to make it easier to cream. Like that bakery frosting, it’s speckled with bursts of clean, pure, and milky vanilla flavor and a fragrant hint of lemon. This simple and creamy vanilla frosting is beautifully rich, soft, and sweet, wonderfully smooth on your tongue and melting in your mouth for the perfect bite! As it sets, it forms a wonderfully soft and velvety tissue-paper crust on the outside. I used to lick the sugary frosting straight off the cupcake 😆 Though I no longer do that because 1) sugar and 2) gross, I still have a soft spot for vanilla frosting…and that bakery-shop confection inspired our recipe today!
Their cupcakes were moist and soft, much like these, but my absolute favorite part was the frosting. Though I now order the most wild and unique flavor possible, my flavor of choice always used to be plain vanilla. With this simple and creamy vanilla frosting recipe, you can create a thick, not too sweet, and soft vanilla-scented buttercream in one bowl and only 10 minutes! With the perfect tissue-paper thin crust as it sets and specks of pure vanilla and citrus bursts, this is the best vanilla frosting I’ve ever had!Įver since we were little, my mom would take us on weekends, after school, special occasions, or just whenever as a little surprise to a sweet little cupcake shop.
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