Vanilla Buttercream Frosting
This classic American buttercream is smooth, fluffy and easy to pipe. A little salt keeps it from tasting overly sweet, and a generous amount of vanilla gives it real flavor. It makes enough to fill and frost a two-layer cake or about 24 cupcakes.
Preparation Steps
Beat the butter in a large bowl with an electric mixer on medium-high speed for 3 to 4 minutes, until pale and fluffy.
Turn the mixer to low and add the powdered sugar one cup at a time, beating well after each addition so it doesn't fly out of the bowl.
Add the salt, vanilla and 3 tablespoons of the cream or milk.
Beat on high speed for 2 to 3 minutes, until the frosting is light, smooth and creamy.
Check the consistency: beat in the last tablespoon of cream if it is too stiff, or a little more powdered sugar if it is too soft to hold its shape. Taste and add a pinch more salt if needed.
Tips & Variations
- Your butter should be soft enough to dent easily but not greasy or melting; butter that is too warm makes runny frosting.
- For chocolate buttercream, replace 1/2 cup of the powdered sugar with unsweetened cocoa powder, or add a few drops of gel food coloring for colored frosting.
- Store buttercream in an airtight container in the fridge for up to 1 week; bring it to room temperature and beat again before using.
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