Best Buttercream

By Nanadi-2

Ingredients

• 3 cups powdered sugar, sifted
• 8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 1 to 2 tablespoons cream
• CHOCOLATE
• Add 1/2 cup sifted unsweetened cocoa powder
• STRAWBERRY
• Add 1/3 cup seedless strawberry preserves and a few drops of red food coloring
• RASPBERRY
• Add 1/3 cup seedless raspberry preserves and a few drops of red food coloring
• CHOCOLATE CHIP COOKIE DOUGH
• Use 3/4 light brown sugar in place of all powdered sugar, add 1 1/4 cups flour, and garnish with mini chocolate chips
• PEANUT BUTTER
• Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cups
• MINT
• Add 1/2 teaspoon peppermint extract and a few drops of green food coloring
• LEMON (OR ANY OTHER CITRUS)
• Add in 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups
• COCONUT
• Add in 1/2 teaspoon coconut extract
• CINNAMON
• Add 1 tablespoon ground cinnamon

Details

Servings 3
Preparation time 5mins
Cooking time 10mins
Adapted from handletheheat.com

Preparation

Step 1

This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed. You can add flavorings anytime after the butter + sugar have been beaten together.

STORAGE:

Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.