Butter Cream
Ingredients
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar (confectioners' sugar), sifted
1/4 teaspoon salt
1-2 teaspoons pure vanilla extract
2-4 tablespoons heavy cream or milk (adjust for desired consistency)
Instructions
Soften the Butter:
Make sure your butter is softened to room temperature. This is important for achieving a smooth and creamy buttercream.
Sift the Powdered Sugar:
Sift the powdered sugar to remove any lumps, which will help ensure a smooth texture in your buttercream.
Cream the Butter:
In a large bowl, use an electric mixer to beat the softened butter until it's creamy and pale. This usually takes about 2-3 minutes.
Add Powdered Sugar:
Gradually add the sifted powdered sugar to the creamed butter, one cup at a time. Mix well after each addition.
Add Vanilla Extract and Salt:
Add the vanilla extract and salt to the mixture. Mix until well combined.
Adjust Consistency:
At this point, assess the consistency of your buttercream. If it's too thick, add 1-2 tablespoons of heavy cream or milk and mix until smooth. If it's too thin, add more powdered sugar, a little at a time.
Mix Well:
Continue to beat the buttercream on medium-high speed for 3-5 minutes until it becomes light and fluffy. This whipping process adds air to the buttercream, giving it a lighter texture.
Taste and Adjust:
Taste the buttercream and adjust the flavor if needed. You can add more vanilla extract for a stronger vanilla flavor.
Use Immediately or Store:
Your buttercream is now ready to use! If you're not using it immediately, cover it with plastic wrap directly touching the surface to prevent it from forming a crust. You can store it in the refrigerator for a short period and bring it back to room temperature before using.