Vanilla Buttercream Frosting

Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 – 5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• Salt, to taste

Steps

1. Ensure your unsalted butter is softened to room temperature.
2. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until it becomes creamy, which should take about 2 minutes.
3. Add 4 1/2 cups of the confectioners' sugar, the heavy cream (or half-and-half or whole milk), and the vanilla extract to the bowl with the butter.
4. Beat the mixture on low speed for 30 seconds to combine the ingredients.
5. Increase the mixer speed to medium-high and continue to beat for 2 full minutes until the frosting is light and fluffy.
6. Taste the frosting. If it is too sweet, add a pinch of salt (approximately 1/8 teaspoon is often recommended).
7. Adjust the consistency if needed: if the frosting is too thin, gradually add up to 1/2 cup more confectioners' sugar, beating after each addition until the desired consistency is reached.
8. If the frosting is too thick, add more heavy cream (or half-and-half or whole milk), 1 tablespoon at a time, beating after each addition until the desired consistency is achieved.
9. Use the buttercream frosting immediately.
10. To store, cover the frosting tightly and refrigerate for up to 1 week, or freeze for up to 3 months.
11. If frozen, thaw the frosting completely in the refrigerator, then beat it on medium speed for a few seconds to restore its creamy texture. If needed after refrigerating or thawing, beat in a splash of heavy cream or milk to thin the frosting out again.