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May 20, 2020 1 min read 1 Comment
I LOOOVE anything vanilla and don't know why it is referred to as the boring flavour choice and prefer to see it as classic. Those little black specks of vanilla bean you see in the butercream make my mouth water.
Here's my preferred buttercream recipe for a cookie cake. A printable version is available below.
This recipe yields enough to make a 2-tier cookie cake. You will need to double the recipe for more than 2 layers.
Frosting / Icing
15-20 minutes
A classic, smooth and creamy vanilla buttercream frosting – rich with real butter, sweet with powdered sugar and fragrant with delicious vanilla. Perfect for topping or filling cakes, cupcakes, cookie cakes, or using with a piping bag to create decorative swirls. Simple to whip up yet deliciously versatile for birthdays, celebrations or everyday treats.
Author:DoughCuts
250 grams unsalted butter, softened
4 cups (500 grams) icing (powdered) sugar
2 teaspoons vanilla extract (vanilla bean paste is the best if you can find it)
3 - 4 tablespoons milk (optional, to adjust consistency)
Pinch of salt
In the bowl of an electric mixer, beat the butter until soft and creamy.
Leave it beating at medium speed as you gradually add in the sugar, stopping to scrape down the sides of the bowl as needed. This can take 7 – 8 minutes.
Once the sugar has been incorporated into the butter, add the vanilla and a pinch of salt.
Continue beating until the buttercream is smooth and glossy.
If your buttercream is too stiff add in 1 tablespoon of milk at a time, until you get the desired piping consistency.
If the mixture looks like it is split - don’t panic! Just keep on beating and it will come together to form a smooth creamy icing.
If the buttercream is too soft you can chill it to firm up before piping.
If you prefer a buttercream that isn’t as sweet, you can use salted butter instead of unsalted.
You can prepare this buttercream in advance. Store it in an airtight container in the fridge, then allow it to warm slightly at room temperature before re-beating until smooth and pipeable.
Leftover buttercream freezes well. Place it in an airtight container or freezer bag, freeze for up to 3 months, and thaw in the fridge before re-beating to restore its texture.
To colour your buttercream, add gel food colouring a little at a time until you reach your desired shade.
If your buttercream looks split or too soft, keep mixing - it usually comes together with a few extra minutes of beating.
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Linda
October 31, 2021
Hi love your recipe.
My daughters birthday is January (hottest time of the year) and we live inQLD even hotter.
My question is, can I make the cake the night before and put in the fridge for the party at lunch time the next day? Or will the cookie go soggy?
Thank you
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DoughCuts replied:
Thanks Linda for your kind words. You can certainly make it the day before and refrigerate until serving. This is what I usually do and the cookie doesn’t go soggy. Happy baking!