#VANILLA BUTTERCREAM FUDGE RECIPE HOW TO#

Pour fudge into prepared pan and spread out evenly. Add in cup of heavy cream if not mixing properly. Blend with electric mixer until well combined. Remove from heat and pour into large mixing bowl. Place the milk, sugar and butter in a saucepan and warm slowly on a low heat so the sugar and butter dissolves.

#VANILLA BUTTERCREAM FUDGE RECIPE HOW TO#

How to stop everything getting covered in sugar when you make icing? In saucepan over medium heat, melt cream cheese and butter together. To start this simple fudge recipe, grease a 18-20cm square tray with a very light film of vegetable oil. For icing using 250g butter and 500g icing sugar I find about a tablespoon of milk is the right amount, but I add it at no more than ½ teaspoon at a time as other factors such as the temperature of your kitchen can also impact how soft the buttercream gets and it’s easy to add more but impossible to take it out. Gradually beat in the milk a few drops at a time and check the consistency before adding more. Unfortunately you start with the butter at just the right consistency and then add a load of icing sugar causing it to thicken up. I used to try it with my hand mixer but I found my arm going round and round with the beaters stuck in the lump of butter instead of the butter softening as I wanted). However, I find that if I forget, I can cut it into cubes and beat it on a high speed in my Kitchenaid mixer and it softens pretty quickly (this only works because I have a powerful stand mixer. Make sure your fudge is completely smooth before pouring it in. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Be sure to use a heavy rubber scraper spatula to help you accomplish this. The best idea is to leave it out of the fridge for a little while to soften. Stir and scrape the sides when mixing You want to get all that chocolate melted and smooth. It’s important to ensure that your butter is soft in the first place – just spreadable (like you would use for that successful sandwich). So how do you get your buttercream to the right consistency? If you’re making my all-in-one vanilla sponge birthday cake, then this is the recipe I use for the buttercream. I’ve shown it here as cupcake frosting, but it’s extremely versatile and can be used for all sorts of cakes and desserts – cupcakes, sandwich/layer cakes, macarons and, my favourite, as a delicious buttercream layer beneath the fondant icing on the decorated celebration cakes I make for my family. Put the granulated sugar, evaporated milk, and butter in a large, heavy pot and bring it to a boil over medium heat stirring often. I was pretty pleased with the results *smug grin* so I decided buttercream finally deserved a place on my blog. Line a 9×13-inch pan with foil that hangs off the sides. Unfortunately the site is no longer live but she made it look so simple that I couldn’t resist whipping up some vanilla cupcakes and a batch of buttercream to give it a try. However, a couple of day’s ago I came across 3-second buttercream rose tutorial by Toni at This Mama. I think part of my reluctance to post was that I’m not the best at piping and so had no idea how to present it to show off it’s yummy deliciousness. Freeze for up to a month and thaw in the fridge.I’ve been meaning to add a buttercream recipe to my blog for ages and just haven’t quite gotten around to it. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above). Butter: As always with baking and candy making, opt for high-quality, grass-fed unsalted butter.If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti. Put the milk in a saucepan and whisk in the flour.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).

Swap in pecans or another nut of your choice.Swap the marshmallow cream for 7 ounces of plain marshmallows.Over the years, so many of you have made this recipe and shared your variations with us.

Vanilla buttercream fudge recipe