![]() Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t (e.g. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. The easiest way to do this is with a silicone spatula. You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl.A hand mixer or a stand mixer will both work well. To really get this job done right, I highly recommend that you use an electric mixer. While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter.If you want to pipe buttercream frosting on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip.The frosting will cover two 8″ round cakes.If you plan to make a large swirl of frosting, this recipe will only cover about 12 cupcakes.If you start on high speed, the sugar will end up flying all over your kitchen! Add the powdered sugar a little bit at a time and always start the mixer on low speed. Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t. While easiest way to do this is with a silicone spatula, you can avoid the scraping entirely by using a scraping paddle. Tip: You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl. If you don’t mix long enough, the frosting will be very dense. Mixing for the full amount of time is very important as you’re aerating the butter. The first step is to beat the butter for three minutes at high speed in a stand mixer or using a handheld electric mixer. If it appears pretty smooth, you won’t need to do that step. If yours has clumps, you’ll need to sift it before using it. Some powdered sugar brands are more clumpy than others.You can use salted butter in this frosting if you do, just leave off the added salt. I use unsalted butter in all of my baking recipes.Here are just a couple things to consider as you ingredient shop: But if you use salted butter, taste before adding.The recipe doesn’t call for any fancy ingredients. ![]() Kosher salt: Salt balances the sweetness of desserts, so don't skip it.If you need a looser frosting, add more milk. You'll use just enough to get the right texture. Whole milk: Milk helps to make the frosting just a bit softer so it can be spread across delicate cakes.Powdered sugar: Also known as confectioners' sugar, it lends body and stability to the frosting, making it easy to spread and pipe.But a good high-quality vanilla extract will work, too. As a bonus, the paste adds beautiful little flecks to the buttercream. Vanilla bean paste: We prefer the richer flavor of vanilla bean paste since it's the star of vanilla buttercream.So use unsalted butter, add salt to the level you prefer, and you'll have the perfect buttercream. Some brands put more salt than others, and if you aren't aware of that, you may end up with a dish that's far too salty for your tastes. Butter: We prefer to use unsalted butter in recipes so that we can control the salt level.
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