Buttercream

Name: Buttercream
Total time: 5 min
Ingredients: 1 cup/227 grams unsalted butter, at room temperature; 2 cups/246 grams confectioners' sugar, sifted; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt (such as Diamond Crystal); 2 tablespoons heavy cream, at room temperature

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Total: 5 minutes

Servings: 1.5

Author : Samantha Seneviratne

bittersweet chocolate frosting raspberry preserves

Ingredients

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1 cup 227 grams unsalted butter, at room temperature2 cups 246 grams confectioners' sugar, sifted2 teaspoons vanilla extract1/2 teaspoon kosher salt (such as Diamond Crystal)2 tablespoons heavy cream, at room temperature

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Instructions

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Step 1

In a large bowl, beat the butter and sugar with an electric mixer on low speed until combined. Using a rubber spatula, scrape down the side of the bowl, then beat on medium-high until very light and fluffy, about 4 minutes. The mixture will lighten in color and become glossy. Beat in the vanilla, salt and cream. (For chocolate or raspberry flavors, see Tips.)

Step 2

Use immediately or refrigerate for up to 2 days. (If preparing in advance, you’ll want to press a piece of plastic wrap directly onto the surface to prevent it from hardening. Bring the frosting back to room temperature to use it.)