Just leave your butter out at room temperature for around three hours, it will be at the perfect texture that when you push it makes an indent, but your finger doesn’t easily squish right through. This is super-important because butter is the base of the frosting. The key to a fluffy buttercream frosting is perfectly softened butter. While this recipe takes a bit of patience, follow my steps and you will have the best vanilla buttercream frosting every time (and don’t forget to get the full recipe with measurements, on the page down below): 1. How to Make the Best-Ever Vanilla Buttercream
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