Vanilla Buttercream

Oooo I am not normally a fan of buttercream. But this one. This is the good stuff. Light, fluffy, not too sweet, and a DREAM to decorate with.

This frosting is my base for so many flavors- coffee, peanut butter, chocolate, caramel, strawberry.... It takes 7 minutes to come together, and you can decorate right away or pop it in the fridge for a month and use it when you need it. It's silky smooth and colors beautifully, so you can really do anything with it- like this cascade:

Or these magical cupcakes:

Or honestly, just pop it in a cone and eat it straight.

However you use it, I know it'll be a hit. So let's make a batch!

Vanilla Buttercream

Total time: 7 mins

Makes: Enough to frost 12 cupcakes (*To frost and decorate a three layer 8inch cake, triple the recipe)

Ingredients:

• 1 cup unsalted butter straight from the fridge, chopped into chunks

• 3 cups powdered sugar (poured into the measuring cup)

• 1 teaspoon vanilla

• 1 Tablespoon heavy whipping cream or milk

• a pinch of kosher salt

Directions:

1. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed for 5 minutes.

2. On low speed, add the powered sugar, vanilla, cream and salt, and mix on medium low speed for 2 minutes.

3. Dip your spoon in and enjoy.

Notes:

1. STORAGE: This frosting is a dream. Wrap it in plastic wrap and put that in a ziploc bag. Keep in the fridge for up to a month. When you're ready to frost, let it sit out overnight, or a few hours, to soften. Then gently mix it on low for a minute to make it smooth again.