Classic Vanilla Buttercream Frosting

By á-2778

This recipe is very forgiving. The amounts of milk and powdered sugar you use can be adjusted for what you need. The only important suggestion I would recommend is to make sure you sift your powdered sugar before adding it to the butter. This will insure your frosting is smooth and without small sugar clumps.

Ingredients

• Ingredients
• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Preparation

Step 1

Instructions
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.