Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened (but still cool to the touch)
  • 3 – 4 cups (384-512g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream or milk
  • 2 teaspoons (10ml) pure vanilla extract
  • Pinch of salt
  • Food coloring (gel preferred) - optional

Instructions:

  1. In a large bowl, cream the softened butter with an electric mixer until light and fluffy. Important: Don't over-cream, or the buttercream can become greasy. Aim for a pale, whipped texture.
  2. With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Sifting the sugar is key to avoiding lumps!
  3. Gradually pour in the heavy cream (or milk) and vanilla extract. Beat until smooth and combined.
  4. Add more powdered sugar for a thicker consistency, or more heavy cream for a thinner consistency, as needed. Taste and adjust vanilla extract if needed.
  5. Beat on medium-high speed for 1-2 minutes until light and airy. This is where the 'silky smooth' part comes in!
  6. If desired, add gel food coloring a drop at a time until you reach your desired shade.