Vanilla Buttercream Frosting
1 cup butter, room temp
4 cups icing sugar
2 teaspoons vanilla extract
pinch of salt
- In a bowl, beat the butter, vanilla, and salt until super creamy and smooth.
- Add icing sugar 1/2 cup at a time, blending well after each. This eliminates lumps. Scrape down sides of the bowl often.
- If you find the icing is too stiff, add some milk 1 teaspoon at a time.
- If you want to tint your frosting, be sure to do so after you’ve added about half the icing sugar.
Baker’s Notes: There are a zillion buttercream recipes out there. Personally, I don’t like ones that have too much butter in them. If possible, I only use 1/2 a cup. Some people use both shortening and butter. Some use heavy cream instead of milk. Play around with your recipe until you find a flavour and consistency that you like.