Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Basic Buttercream 3.4 (611) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl. Ingredients 12 ounces (3 sticks) unsalted butter, softened 1 pound confectioners' sugar, sifted ½ teaspoon pure vanilla extract Directions Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.) Cook's Notes This recipe is used with our Mini Chocolate Cupcakes with Multicolored Frosting, Brownie Heart Cupcakes, Edible-Flowers Cupcakes, and Chocolate-Chip Frosting. Rate it Print