Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened but still cool (227g)
  • 4 cups powdered sugar, sifted (480g)
  • 2 tablespoons milk or heavy cream (30 ml)
  • 2 teaspoons pure vanilla extract (10 ml)
  • Pinch of salt

Instructions:

  1. Beat the softened butter in a stand mixer (or with a hand mixer) on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. Look for a noticeable change in colour and texture.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to prevent a sugar cloud. Mix until just combined after each addition. It's okay if it looks a little crumbly at this stage.
  3. Add the milk (or heavy cream), vanilla extract, and salt.
  4. Increase the mixer speed to medium-high and beat for 2-3 minutes, or until the buttercream is light and fluffy. The icing should be smooth, creamy, and free of any lumps. If it's too thick, add a teaspoon of milk at a time until desired consistency is reached.
  5. Place the bowl in the refrigerator for 10 minutes to let the buttercream firm up slightly. This helps make it easier to pipe or spread.
  6. Use the buttercream immediately to frost your cakes, cupcakes, or cookies.