Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened (but still cool to the touch – about 65°F/18°C)
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) milk or heavy cream
  • 1 teaspoon (5ml) pure vanilla extract
  • Pinch of salt

Instructions:

  1. Ensure butter is softened, but still cool. Slightly firmer than you might think is ideal.
  2. Beat the softened butter in a mixer until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed.
  3. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to prevent a sugar cloud. Scrape down the sides of the bowl frequently.
  4. Add the milk (or cream), vanilla extract, and salt. Beat on medium speed until smooth and creamy.
  5. If the frosting is too thick, add a little more milk (1 tablespoon at a time). If it's too thin, add a little more powdered sugar (1/4 cup at a time).
  6. Continue to beat the frosting for an additional 1-2 minutes to achieve a perfectly smooth texture.
  7. Use the buttercream frosting immediately, or store it in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-beat before using.