Ingredients

The following ingredients have 4 Servings
  • 2 cups (460 g) unsalted butter
  • 28 oz (800 g - 6 1/2 cups ) confectioners’ sugar (powdered sugar)
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 - 3 tablespoons (30 - 45 ml) heavy cream, milk, or water

Instruction

  • Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth, pale and creamy, about 5 - 8 minutes.
  • Add half of the confectioners’ sugar. Reduce mixer speed to low and mix until incorporated. 
  • Once incorporated, add the remaining confectioners’ sugar, vanilla, and salt; mix to incorporate.; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 - 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. 
  • Test the consistency of your buttercream with a spatula. The buttercream should be smooth and spreadable. Adjust if needed: You can control the consistency at this point– If the buttercream is too thick, beat in the liquid of your choice, one tablespoon at a time. If frosting is too thin, add up to 1/2 cup more confectioners’ sugar.
  • If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.