whipped vanilla buttercream

By Meisje

Ingredients

• 1c1 c (2 sticks) butter, softened
• 2tsp.2 tsp. McCormick® Pure Vanilla Extract
• 1tsp.1 tsp. McCormick® Pure Almond Extract
• 32oz32 oz (8 cups) confectioners sugar, sifted*
• 2tbsp.2 tbsp. whole milk (you can use up to 1/2 cup if you need a loose, creamy consistency)
• pinchpinch salt
• You can use as little as 4 cups if you want to decrease sugar

Preparation

Step 1

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.
Print
***Just in case there is any confusion, 4 cups of sifted powdered sugar equals 17.64 ounces. When I say 32 ounces, that is assuming you will use 8 cups of powdered sugar. My recipe indicated that you can use as little as 4 cups of sugar and still achieve a delicious American buttercream.