Ingredients:
▪ 2 Cups/4 sticks of room
temperature butter (I actually like to
use salted butter.)
▪ 6 Cups Sifted Powdered Sugar
▪ 23 Tablespoons of heavy
whipping cream or milk
(depends on desired consistency)
▪ 12 Teaspoons of vanilla (depends on how much vanilla flavor you like)
▪ 1/4 tsp of salt
(only if using unsalted butter)
Tips:
• Make the buttercream in advance.
• The amount of heavy cream or milk will depend on the consistency you want. Start by adding 1 tablespoon of heavy whipping cream or milk. (Less for a piping consistency.)
• Frozen cakes are easier to cover with buttercream.
• If the buttercream is too sticky it might just need more liquid or maybe microwave for 15 sec.
• If it's soupy then you might just have to let it chill in the fridge for half an hour.
• Use the paddle attachment. The paddle will help reduce air getting in to the frosting.
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