Basic Vanilla Buttercream
This recipe for Basic Vanilla Buttercream is courtesy of Billy Reece from Billy's Bakery in New York City.
- Yield: Makes enough for 30 cupcakes
Source: The Martha Stewart Show, May 2006
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.