Vanilla Buttercream

Name: Vanilla Buttercream
Total time: 20 min
Ingredients: 2 cups unsalted butter, at room temperature; 4 cups confectioners' sugar, sifted; ½ cup whole milk; 2 tablespoons vanilla extract

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Total: 20 minutes

Servings: 2.5

Author : Rosie Daykin

Ingredients

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2 cups unsalted butter, at room temperature4 cups confectioners' sugar, sifted½ cup whole milk2 tablespoons vanilla extract

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Instructions

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Step 1

In a stand mixer fitted with the paddle attachment (or a handheld mixer with an eggbeater or whisk attachment), beat butter on high speed until as pale as ivory and very fluffy, at least 5 minutes. Scrape sides and bottom of bowl twice while beating.

Step 2

Turn the mixer to low and gradually add sugar. When combined, scrape bowl again, then slowly drizzle in milk and vanilla; mix until combined. Scrape bowl again.

Step 3

Turn the mixer to high and beat the buttercream until extremely fluffy, 8 to 10 minutes. "It should look almost like whipped cream, and should lose the waxy sheen that butter has."

Step 4

Make ahead: Up to 3 hours at room temperature. Although you can make buttercream a few days ahead and chill, it will take a while to return it to room temperature (about 3 hours) and re-whip to the proper cloudlike texture--much longer than just making it fresh.