Use the whisk attachment to whip the buttercream for 5 minutes. I like using the whisk attachment to make my buttercream as it makes it light and fluffy. This may be controversial among bakers. The paddle attachment is more convenient for controlling the mixer’s speed. If you are using a paddle, you may want to slow down your mixer for a minute or two.
Add the powdered sugar and vanilla extract to the bowl of an electric mixer fitted with the dough hook. Mix on low speed until the sugar is completely dissolved. Add the flour and mix on medium-low speed for 1 minute. The dough will be very sticky and it may take a few minutes for it to come together. You may need to add a little more flour if it starts to stick to your hands.
Continue to mix for another minute, or until you have a smooth, soft dough that is smooth and elastic. It should not be too sticky, but not sticky enough to hold together when you press it into a pie plate or cookie sheet. Do not over-mix or you will end up with a dry, crumbly dough.
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What attachment should I use to make buttercream frosting?
The softened butter and powdered sugar should be placed in the stand mixer. The butter and sugar should be beaten together. Light and fluffy is what the mixture will be. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and beat on medium-high speed until the mixture is smooth and creamy.
Fold in the flour and baking powder and continue to beat until just combined and no streaks of flour remain. Do not over-beat or the dough will become too dry and crumbly. If the batter is too thick, add a tablespoon or two of water or milk to thin it out.
Can you make buttercream without paddle attachment?
Fit it with a whisk or paddle attachment, it doesn’t really matter… I don’t have a paddle attachment – because I’m still waiting for a KitchenAid endorsement deal – so I used my trusty old hand-held mixer for this. Make sure the butter is not too cold or hot, or you will end up with a lump in the dough. Once you’ve made your dough, you’re ready to roll it out.
You can use a pizza cutter to cut out the circles, but I prefer to do it by hand, because it’s much easier and more precise. I like to start with the center of the circle, and then work my way out to the edges. If you want to make a larger pizza, I’d recommend cutting out a circle the same size as the one you just made.
It’s easier to keep track of how much dough you have and how many circles you need, since you can see the size of each circle on the pie crust. Once you get the hang of it, this is a great way to get a nice, even crust on your pizza.
Which KitchenAid attachment to cream butter and sugar?
The electric mixer is one of the best tools for creaming ingredients. The butter and sugar can be creamed with your kitchenaid® hand mixer with beaters or stand mixer with the flat beater attachment. If you don’t have a mixer, you can mix the ingredients in a food processor or by hand with a wooden spoon or spatula.
To make the cream, combine the flour, baking powder, and salt in the bowl of the mixer and beat on medium speed until combined. Add the milk and continue to beat until the mixture is smooth and creamy. Do not overbeat or the dough will become too dry and crumbly. The dough should be soft and pliable, but not sticky or tacky. Cover and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside. In a large bowl, whisk together the sugar, butter, eggs, milk, vanilla extract, lemon zest and juice, salt and pepper. Whisk the dry ingredients into the wet ingredients and stir to combine.
How long should I beat my buttercream?
If you give it a taste, it should melt on your tongue and not feel heavy or dense. It will take about 3 to 4 minutes to complete. If you want to make it even easier, you can use a food processor to blend the ingredients together. If you don’t have one, just use an immersion blender and blend it for a few seconds until it’s smooth and creamy.
Should you whisk buttercream?
If you want to make a light and fluffy buttercream frosting, beat it for several minutes. If you want an even lighter frosting, you can switch to the whisk attachment and whisk for a minute or two. Add the powdered sugar and beat on medium-high speed until the sugar is completely dissolved. Add the vanilla extract and continue to beat for another minute.
You may need to scrape down the sides of the bowl a couple of times to get all the ingredients mixed together. Do not over-beat or you will end up with too much sugar in the mixture and it will be too runny. Once you have reached your desired consistency, add the butter and mix until it is fully incorporated.
This will take about 10-15 minutes, depending on the size of your bowl and the speed at which you are mixing. It will start to thicken as it cools, so keep an eye on it while it’s still warm to make sure it doesn’t get too thick. When it has cooled to room temperature, frost the cupcakes as desired.
Does buttercream need to be refrigerated?
If your buttercream recipe is made with all butter, it will need to be refrigerated. Once it’s reached room temperature, an all-butter recipe may melt off your cake. It can stay out at room temperature for a day or two if you make a pure white buttercream with no butter and just shortening.
How long does homemade buttercream frosting last in the fridge?
Buttercream frosting can be stored in the fridge for up to a month and in the freezer for up to three months. To make cake decorating more enjoyable.
