Vanilla Buttercream

This is a basic vanilla buttercream frosting, perfect for piping cupcakes and cake decorating.

1½ cup (3 sticks) butter, cold (339 g)
5 cups confectioners' sugar (650 g)
2½ tsp. pure vanilla extract (12 mL)
2 Tbsp. heavy whipping cream (30 mL)
1 pinch sea salt

Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter looks light in colour.

Add 2 cups of confectioners' sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.

Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

Add last 1 cup confectioners' sugar along with the heavy whipping cream and salt. Beat on low until the ingredients start to mix together.

Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

Makes 4½ cups; enough for a 2 layer 8" or 9" cake or 3 layer 6" cake.