All-Butter American Buttercream
Makes about 6 cups
Ingredients
2 cups unsalted butter, softened
½ teaspoon salt
2 teaspoons pure vanilla extract
9 cups confectioners’ powdered sugar (white powdered sugar)
5–6 tablespoons 2% or whole milk
Instructions
1. Cream the butter and salt in a stand mixer on medium speed for 2 minutes.
2. Add the vanilla. Mix again for 1 minute.
3. Scrape down the sides and mix again for 30 seconds.
4. Sift the powdered sugar to make sure there are no clumps and add it in. Place a towel over your mixer to prevent a powdered-sugar storm. 5. Add in the milk, starting with 5 Tablespoons. You can always add more, but you can’t take it out. Continue to add more than the recipe calls for if it’s too thick. Remember, temperature and humidity factor in. If you find the mixture is too soft, add in ¼ cup extra powdered sugar to thicken it up. Be careful because it will begin to taste like straight powdered sugar if you add too much.
6. Mix until smooth, about 1 minute on medium to high speed. Be sure not to overwhip your buttercream. But don’t panic; you won’t ruin it if it whips longer. Store unused buttercream in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months.