Basic Vanilla Buttercream
This recipe for Basic Vanilla Buttercream is courtesy of Billy Reece from Billy's Bakery in New York City.
The Martha Stewart Show, May 2006
Yield Makes enough for 30 cupcakes
- 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.
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