Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Buttercream for Piped Roses
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 2 1/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 285
- Total Fat
- 15 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 0 g
- Cholesterol
- 41 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 2 1/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 285
- Total Fat
- 15 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 0 g
- Cholesterol
- 41 mg
- Sodium
- 3 mg
Ingredients
Directions
- Cream the butter in a stand mixer fitted with the paddle attachment until creamy, 3 to 5 minutes. Gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and cream until lightened in color and fluffy, 5 to 7 minutes. Mix in the vanilla extract.
