Ingredients
- 2 cupsunsalted butter (slightly chilled)
- 6 cupspowdered sugar (measured and then sifted)
- 3 tbspheavy whipping cream
- 2 tspvanilla extract
- salt
- *this buttercream recipe makes enough to fill and cover your cake. if you want to add additional piping, you’ll want to make an extra 1/2 batch.
Directions
To prepare
- 1
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 to 3 minutes. This will soften the butter without it having to be warm.
- 2
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- 3
With mixer on medium speed, add whipping cream, vanilla and salt.
- 4
Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
- 5
Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.