Monday, December 5, 2011

Fantabulous Vanilla Frosting

I use A LOT of frosting.

For as long as I can remember, I would just use a simple basic butter cream version. But the overly sweet mixture never really "did" it for me.

So when I was whipping up a batch one day I decided to add in a few more elements to my Basic Butter Cream recipe.....

And OH MAH GAWD, not only was it better but it was fantabulous.

I bet you'll think it's fantabulous too....especially after tasting it!.

Try it I dare you!

This is what you will need.....

  • 2 Sticks (1 Cup) of Softened Butter (Room Temp.) 
  • 1 lb. Confectioners Sugar
  • 2 oz. Cream Cheese (room Temp.)
  • 1/4 Cup Sweetened Condensed Milk
  • 1 1/2 Tbsp Vanilla Extract
  • 2-3 Tbsp Heavy Cream (or Milk)
I love a lot of vanilla flavoring in my frosting, so this version calls for more vanilla than most recipes do. I have found that the mix of the cream cheese and sweetened condensed milk, do a wonderful job of carrying the flavor of the vanilla through the frosting, without it overtaking it. The combination of ingredients create a vanilla infused smooth, creamy flavor  that it not overwhelmed by any one of the ingredients. Bonus factor is that it's not super sweet like many butter creams as the cream cheese tones the sweetness down, without making it into a cream cheese tasting frosting.

Confused yet???

Let me explain a bit more...who cares about what happens, because the end result of this creates a delicate balance of the three parts, which in turns creates a must lick the bowl kinda frosting.

So here is how you should make it....

In a medium bowl cream together the room temperature butter, cream cheese, vanilla extract and the sweetened condensed milk until it is all incorporated. 

Slowly add in the confectioners sugar until it is all combined.

To achieve the desired consistency, add in a tbsp of heavy cream (milk works too) until you get to where you like your frosting. Because I don't use a lot of cream cheese in this recipe, the amount I do use compliments the other aspects, creating a creamy, sweet vanilla frosting that is seriously good!

The more heavy cream or milk you add the creamier the frosting is, if it seems grainy or dry, add more. And if you add too much liquid, just add in more powered sugar until you get the consistency "you" like! 

It's really HARD to mess up a butter cream frosting, even this one :)


Just a little side note....to get the white, white look of the frosting I added in some white tint, which gives it a lovely white color and a beautiful, yummy contrast!

This recipe will frost 24 cupcake normally  or 12-16 cupcake piped like the pictures. It all really depends on how much frosting you use.

Hope you enjoyed this!!!If you have any questions, please feel free to leave a comment below!

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