Page 20 - RFAQK Cake Decorating Book

20
I’m giving you famous perfectly pipeable buttercream frosting. It’s, without a doubt, the GREATEST frosting of all time!
The great equalizer in this recipe is the milk. More milk will thin out the buttercream, and less will keep it thicker depending on what you need it for. Thicker frosting is better for layering in between cake layers, piping high swirls and flower designs while thinner frosting is great for covering cakes and softer, lower swirl designs.
As you are going to use this frosting for Russian piping tips so add very less amount of milk.
It’s also important to add the powdered sugar in sections and not all at once for maximum lightness and fluffiness.
INGREDIENTS:
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1⁄2 vanilla bean (halved crosswise), split lengthwise
• 5 1⁄2 cups (650g) powdered sugar
• 1-2 tablespoons whole milk
INSTRUCTIONS:
1. Inastandmixerwiththewhiskorpaddleattachment,beatthebutteronhigh speed for at least 5 minutes, until the butter has lightened in color and is
thoroughly whipped.