Classic Vanilla Buttercream
I love this Classic Vanilla Buttercream. It colors well, it's great for piping, and the velvety vanilla flavor is unbeatable!
454 G (4 Sticks) Unsalted Butter, Room Temp
Pinch of Salt
2000 (8 Cups) Powdered Sugar
2 TBSP Heavy Cream (More if needed)
1 TBSP Clear Vanilla Extract (I prefer Watkins)
1. Cream butter and salt together in stand mixer fitted with paddle attachment for 3-5 minutes on medium high speed.
2. When butter is creamy and has lightened in color, slow mixer to low speed. Begin adding powdered sugar ½ cup at a time. Stop to scrape sides and bottom of the bowl a couple times throughout.
3. Once the powdered sugar has been added, set mixer to slowest speed and gently pour in the heavy cream and vanilla. Scrape sides and bottom again, then mix for another 30 seconds on medium. Buttercream should be about the same consistency as peanut butter.
This recipe scales easily depending on your needs and/or mixer size. I find that using the scale of 250 G of powdered sugar for every 1 stick of butter works best.
To make chocolate buttercream, simply use 1900 G (7 cups) of powdered sugar and 100 G (1 cup) Natural Unsweetened Cocoa. I usually whisk/sift these ingredients together before mixing.