Things You'll Need:
- 1 1/2 sticks unsalted butter
- 1 lb. confectioner's sugar
- 1/4 cup heavy cream or milk
- 1/4 tsp. salt
- 2 tsp. vanilla extract
-
Step 1
Before you start, leave the butter at room temperature for at least 30 minutes to soften. Put the butter into the bowl of a mixer fitted with the whisk attachment (or use a hand mixer). Whisk the butter by itself for 2 minutes on high speed to lighten it.
-
Step 2
Turn the mixer down to slow. Slowly add half of the confectioner's sugar. Mix on medium speed for 2 minutes. Add the cream or milk slowly. Mix for 2 minutes.
-
Step 3
Add the reamaining confectioner's sugar, the vanilla, and the salt. Whip on high speed for at least 4 minutes (it really makes the icing soft and fluffy). Use right away or refrigerate airtight for up to 7 days. Let sit at room temperature for 30 minutes and re-whip before using if icing has been refrigerated.











Comments
beachbakin said
on 2/8/2009 HELP! My buttercream icing is clumping. How can I fix it? Does anyone know what to do? Thanks