Buttercream is such a staple; everyone needs a go-to recipe. Well BOLT family, I offer you mine. Use this to frost cakes, cupcakes, cookies, brownies, whatever you want really. You can add food coloring or leave it plain white. You will need an electric mixer and a little bit of patience for this recipe; it takes a lot of mixing to get it light and fluffy!
1 ½ sticks butter, room temperature
3 ¼ cups powdered sugar, sifted
2 teaspoons vanilla extract
2-3 tablespoons milk or cream
Pinch of salt
- In a mixer fitted with a whisk attachment whip the butter on medium/high for 7-8 minutes
- Once the butter is pale in color and light/fluffy, turn the medium to low/medium and add the powdered sugar one spoonful at a time
- Add the vanilla extract, salt, and milk/cream and whip on high for another 3-4 minutes
- That’s it! Use the buttercream right away or keep it refrigerated for up to 4 weeks. If refrigerating, make sure to let the buttercream get to room temperature before using. You can whip it using a mixer to remake the fluffy texture
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