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Simple Buttercream

84
  • Yield: Makes 2 3/4 cups

Ingredients

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

Reviews Add a comment

  • Fonduer
    6 SEP, 2011
    This is enough for 2 of these cakes. Halve the recipe unless using for a 2 cake. While delicious, there was more icing than cake!
    Reply
  • Beccacooks
    12 MAR, 2011
    The buttercream does get more "white" the longer it is whipped, not pure white but I made a perfectly acceptable snowman using this simple frosting and he didn't look dirty. =)
    Reply
  • sherrimaec
    12 MAR, 2011
    Just don't add the salt that is in the recipe.
    Reply
  • sherrimaec
    12 MAR, 2011
    Salted butter can be used - I never use unsalted when not cooking it. Salt kills pathogens that could be in the butter.
    Reply
  • sweetpeainspain
    5 MAR, 2011
    You can't substitute salted butter or it will be inedible. Unsalted butter is always used in baking.
    Reply
  • Lacues5
    19 MAR, 2009
    What would the difference be if I used regular salted butter instead of unsalted?
    Reply
  • Danielle74
    18 MAR, 2009
    unfortunately, perfectly white "buttercream" is made with shortening and not butter.
    Reply
  • luvnlrn
    17 MAR, 2009
    The picture shows such a pure white icing. How? All my buttercream icing recipes end up yellow due to the butter. What am I missing?
    Reply
  • luvnlrn
    17 MAR, 2009
    The picture shows such a pure white icing. How? All my buttercream icing recipes end up yellow due to the butter. What am I missing?
    Reply
  • luvnlrn
    17 MAR, 2009
    The picture shows such a pure white icing. How? All my buttercream icing recipes end up yellow due to the butter. What am I missing?
    Reply