Classic Vanilla Buttercream
Note that this is an “all-butter” recipe. The flavor is wonderful, but it does not do well in extremely hot conditions. The butter in the recipe causes the icing to become very soft in hot conditions. For a more “heat-friendly” recipe, see the “Fluffy Vanilla Buttercream” recipe, which contains shortening.
Also, due to the butter in the recipe, the frosting becomes firm in the refrigerator. It will soften again as it warms to room temperature.
**Making Cupcakes? I prefer a softer buttercream for cupcakes when a crusting buttercream isn’t as important. When making frosting for cupcakes, I cut the amount of sugar from 8 cups to 4 cups, and cut the milk from 1/3 cup to 3 tablespoons. This makes a softer, less crusting buttercream.
2 sticks (226g) unsalted butter
8 cups ( 2 lb.) ( 920 grams) powdered sugar
2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
1/3 c. milk -86 grams
pinch of salt if you’d like to cut the sweetness
Cream the softened butter until smooth. Blend in the vanilla. Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated. Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
This recipe can be doubled or halved.
Can be frozen in air tight container for at least three months . Thaw on countertop.
This is a crusting recipe, which works well with the Roller and Viva Paper towel smoothing methods. However, humidity may make it less likely to crust, in which case you can use the hot knife method for smoothing.
Yields approximately 6 – 6 1/2 cups of frosting.