Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g or 8oz)
  • 4-5 cups powdered sugar (confectioners' sugar), sifted (480-600g or 16-21oz)
  • 2-4 tablespoons milk or heavy cream (30-60ml or 1-2 fl oz)
  • 1-2 teaspoons vanilla extract (5-10ml)
  • Pinch of salt

Instructions:

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy. This usually takes about 2-3 minutes. The butter should look almost whipped.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Alternate with adding milk or cream. After each addition, mix until just combined to prevent a cloud of powdered sugar.
  3. Add the remaining powdered sugar. Add milk or cream gradually until the buttercream reaches your desired consistency. If it's too thick, add more liquid; if it's too thin, add more powdered sugar.
  4. Stir in the vanilla extract and pinch of salt.
  5. Increase the mixer speed to medium-high and beat for 1-2 minutes, until the buttercream is light and fluffy. Don't overbeat, or it can become grainy.
  6. Use immediately or store in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using, and re-whip to restore its fluffiness.