Vanilla and Chocolate Buttercream Icing

This month, I’m continuing my posts about my favorite go-to recipes with a two-fer! Today’s post has recipes for my favorite vanilla and chocolate buttercream icing. Over the last few years, I’ve experimented with a few different (mainly vanilla) buttercream icing. I was a huge fan of a family recipe for vanilla icing, but it ended up being too-sweet for most of my friends. (My sweet tooth is pretty intense!)

So I started experimenting with different recipes for both vanilla and chocolate buttercream. I found both of these recipes below from Savory Sweet Life and made only minor adjustments. Overall, both of these icing recipes have gone over extremely well on cakes and cupcakes! The vanilla buttercream is delightfully light and fluffy but not too sweet; the chocolate buttercream has the perfect touch of chocolate, without being overwhelming. I’ve used these recipes extensively on the blog, including the Chocolate & Vanilla Swirl Cupcakes! So I hope you enjoy them too! 😀

Click below for the recipes! Have a question? Feel free to ask in the comments below! And thanks for reading 🙂

Vanilla Buttercream Icing

Yield: sufficient icing for 24 cupcakes or a 2-layer 9-inch cake

Begin by assembling your ingredients.

You are going to need:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk, whole preferred

First, place the butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter on medium speed until light and fluffy.

Add the powdered sugar, and beat on low speed until large clumps begin to form.

Next, add the vanilla and milk. Beat on medium speed until the powdered sugar is all incorporated in to the mixture. (I usually let the mixture go for about 5 minutes while I do other dishes, etc. to make sure that the powdered sugar is well dissolved to create a smoother icing.)

Increase the speed to high, and beat until light and fluffy.

Use icing to cover cakes, cupcakes, etc. Store unused icing in an airtight container in the refrigerator for up to two weeks. Let come to room temperature before using, if refrigerated.

Chocolate Buttercream Icing

Yield: sufficient icing for 24 cupcakes or a 2-layer 9-inch cake

Begin by assembling your ingredients.


You are going to need:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 pound powdered sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk, whole preferred

First, place the butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter on medium speed until light and fluffy.

Add the powdered sugar and cocoa, and beat on low speed until large clumps begin to form.

Next, add the vanilla and milk. Beat on medium speed until the powdered sugar is all incorporated in to the mixture. (I usually let the mixture go for at least 5 minutes to make sure that the powdered sugar and cocoa are well dissolved to create a smoother icing.)

Increase speed to high, and beat until light and fluffy.

Use icing to cover cakes, cupcakes, etc. Store unused icing in an airtight container in the refrigerator for up to two weeks. Let come to room temperature before using, if refrigerated.

Enjoy! 😀

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2 thoughts on “Vanilla and Chocolate Buttercream Icing

  1. Pingback: Whiskey & Honey Peach Cobbler « Pie With Sparkles!

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