Vanilla buttercream is used for almost any cake or cupcake, either to sandwich the cakes together or to decorate them. There are a few reasons why many find it hard to get the vanilla buttercream recipe correct without splitting.
Why does a Vanilla Buttercream frosting split?
Make sure all ingredients are either in room temperature or in the fridge; The only reason you will need to leave ingredients at room temperature is that the butter needs to be soft. I use spreadable butter which is already soft so I don’t leave my butter out to soften, I use it directly from the fridge.
if you add too much liquid
Don’t overbeat the mixture after adding the milk. it would need a maximum 30 seconds of mixing after the milk is incorporated.
if your butter is too melted it will instantly split the mixture.
Can I use low fat or skim milk instead of full cream milk?
The easiest answer is no. Because when you add in skim milk or low-fat milk, the fat content is not sufficient to hold the buttercream together. Therefore always use full cream to avoid splitting.
In what recipes can I use buttercream frosting?
Ribbon cake (click here to get my best ribbon cake recipe)
You can also check my other dessert recipes
Watch How to make vanilla buttercream
Step by Step recipe how to make vanilla buttercream
Vanilla buttercream from scratch -Without Cream- In 10 Minutes
- Stand mixer or hand held cake mixer
- 250 g Butter Soften, Unsalted
- 500 g Icing Sugar
- 1/2 tsp Vanilla essence
- 1 Tbsp Milk Fresh, fullcream
- Add the softened butter to a bowl of a stand mixer or a handheld mixer with the whisk attachment.
- Add in the vanilla essence and the milk.Beat it only for 30 seconds until incorporated
- Use the buttercream to decorate your cakes/cupcakes