There are many different types of buttercream out there, but we like this one best. It’s an old-fashioned version, made simply by combining the ingredients in a mixer and whipping until light and fluffy. It’s not as fussy as other buttercream recipes and is more stable. This recipe can easily be halved.
AT A GLANCE
MAKES 4 cups (enough to frost a two-layer 8-inch cake, 24 cupcakes, or 2
or 3 ice cream cakes)
SHELF LIFE: Up to 2 weeks
INGREDIENTS:
- ½ vanilla bean
- 4½ cups (1½ pounds) powdered sugar, measured then sifted
- 2 cups (1 pound) unsalted butter, at warm room temperature and cut into ½-inch slices
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
INSTRUCTIONS:
- Split the vanilla bean lengthwise and use the same knife to carefully scrape the seeds from the pod. Add the vanilla seeds and pod to the bowl of a stand mixer. Add the remaining ingredients to the mixing bowl and fit the mixer with the paddle attachment.
- Beat first on low speed, and then increase to medium-high speed and continue to beat until the frosting is light, fluffy, and smooth, 2 to 3 minutes. Scrape the sides of the bowl and mix briefly again.
- Remove the vanilla bean. Use the frosting immediately or cover and refrigerate for up to 2 weeks. If made ahead, let the frosting come to room temperature before using and remix briefly using the stand mixer until it regains its light and fluffy consistency.
MAKE IT YOUR OWN
- For cinnamon buttercream, add 1 tablespoon ground cinnamon.
- Fold in finely chopped peanut brittle, toffee, or chocolate.
