The Secret Ingredient in my Vanilla Buttercream!
Discover the ultimate Vanilla Buttercream with a twist! Our classic, velvety smooth buttercream is enriched with a secret ingredient that adds an irresistible depth of flavor. This luscious frosting is a perfect balance of sweetness and creaminess, making it ideal for cakes, cupcakes, & cookies. The hidden touch enhances the texture, leaving everyone guessing what's behind its extraordinary taste. Elevate your baking with this delectable, crowd-pleasing buttercream that’s sure to impress.
Most of my Recipes are measured by weight to achieve the most accurate results. If you do not have a Kitchen Scale, You can get one on my Amazon Shop.
Baking Terms
# = Pounds (lbs)
oz = Ounces
g = Grams
Tbsp = Tablespoon
tsp = Teaspoon
oz = Ounces
g = Grams
Tbsp = Tablespoon
tsp = Teaspoon
Start by making This Recipe to completion.
American Buttercream:
1 # Butter
2# Powdered Sugar
8g Pure Vanilla Extract or Paste
4g Salt
1-2 Tbsp Whole Milk
2# Powdered Sugar
8g Pure Vanilla Extract or Paste
4g Salt
1-2 Tbsp Whole Milk
1# Secret Ingredient
Instructions
- In a bowl of a stand mixer fitted with the paddle or whisk attachment, beat Room Temperature Butter and Vanilla Extract until light & fluffy. Scraping sides of bowl with a rubber spatula when necessary.
- Sift Powdered Sugar and add half to the whipped butter and mix fully before adding other half.
- Once sugar has been incorporated, add Salt To-Taste then Milk to loosen.
- Add Secret Ingredient
The Secret Ingredient is...
Italian Meringue Buttercream:
7 egg whites
13.5oz Granulated Sugar
1# 6oz Butter
4g Salt
8g Pure Vanilla Extract or Paste
13.5oz Granulated Sugar
1# 6oz Butter
4g Salt
8g Pure Vanilla Extract or Paste
- In a small cooking pot, add 10 oz of the Sugar and a bit of water, as needed. Enough to moisten the Sugar.
- Cook Sugar on medium heat, until temperature reaches 240 degrees Fahrenheit using a candy thermometer.
- In a bowl of a stand mixer fitted with the whisk attachment, beat the Egg Whites on medium speed until foamy, while Sugar is cooking.
- Add remaining 3.5 oz of Sugar to the Egg Whites and continue whisking Egg Whites until stiff peaks.
- Once Sugar has reached 240 degrees, slowly pour into Egg Whites while mixing on low/medium speed.
- Continue whipping on medium/high speed until mixing bowl is cool to the touch.
- Slowly add Soften Butter, in small chunks, until combined and smooth.
- Add Salt & Vanilla Extract To-Taste.
Adding this secret ingredient to your basic buttercream gives you the best of both worlds! While American Buttercream is thick and very sweet, Italian Meringue Buttercream tends to be more light, airy, and have more of a subtle sweet, buttery flavor. Adding a bit of Italian Meringue Buttercream to your American Buttercream will lighten up the buttercream, provide more stability, and give a smoother texture & enhanced flavor! Try it out!
HelpFul Tips:
*You can also just add Italian Meringue (without butter) to this Recipe. So So Delicious!
* I add about 1# of Italian Meringue Buttercream per 3# of American Buttercream but feel free to adjust the amount to your liking. Can't go wrong!
* It may seem like a lot of work to make 2 Buttercreams every time but trust me, the flavor is worth the effort! Try making a larger batch of Italian Meringue Buttercream and freezing it. This way you can add a bit to your American Buttercream each time you make it.
* Italian Meringue Hack!: If you are unable to make Italian Meringue or are on a Time Crunch, use Marshmallow Fluff! Since it is basically the same as meringue, Marshmallow Fluff will work WONDERS in your American Buttercream! Try it out!
* The Real Secret Ingredient: The BEST way to enhance the flavor of your Vanilla Buttercream is the Vanilla itself!! Use the highest quality Vanilla Extract, Vanilla Bean Paste, or Real Vanilla Beans!! Do Not use imitation vanilla, some things are worth the extra money.