Ingredients:

  • 1 cup (2 sticks/226g/8 ounces) unsalted butter, softened to room temperature
  • 3 – 4 cups (360-480g) confectioners’ sugar/icing sugar, sifted
  • 1/4 cup (60ml) heavy cream or milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/4 tsp of lemon zest (optional)

Instructions:

  1. In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy.
  2. Gradually add the sifted confectioners' sugar, one cup at a time, beating on low speed until combined.
  3. Add the heavy cream (or milk), vanilla extract, salt, and optional lemon zest.
  4. Beat on medium-high speed for 2-3 minutes, or until the buttercream is light and fluffy. Watch for a noticeable change in texture – it should become noticeably smoother.
  5. If the buttercream is too thick, add a tablespoon more of heavy cream at a time. If it's too thin, add a tablespoon more of confectioners' sugar.
  6. Use immediately to frost your favorite treats, or store in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.