Recipe Notes
- As with any buttercream, make sure your butter is fully softened before starting, and serve the assembled cake at room temperature (chilled buttercream will become firm and have a greasy mouthfeel).
- Using clear vanilla extract will give the frosting the lightest color, but regular vanilla extract or vanilla bean paste can be used instead.
Ingredients
- 24 tablespoons (342g) unsalted butter, room temperature
- 1 ½ teaspoons (7.5g) vanilla extract (see note)
- ¼ + ⅛ teaspoon (2.3g) table salt
- 4 ½ cups (550g) powdered sugar
- 5 tablespoons (75g) heavy cream
Directions
Step 1
In a large bowl, beat the softened butter until soft and creamy with an electric mixer on medium speed, or a stand mixer fitted with the paddle attachment. Add the vanilla extract and the salt (sprinkle it evenly over the top), and mix until well combined.
Step 2
Add the powdered sugar gradually, about ¾ cup at a time, mixing until well combined after each addition. Slowly add in the heavy cream and mix until smooth.
Step 3
Increase the mixer speed to high and beat until creamy and smooth, about 1 minute.
