Vanilla Buttercream
This vanilla buttercream recipe comes from a Cape Breton grandmother. Made with only four ingredients, it tastes like childhood.
Servings: 12 servings
Calories: 226kcal
Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- Hand or stand mixer
- Fine mesh sieve
- Rubber spatula
Ingredients
- 1 cup salted butter softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon iodized table salt
- 2 cups powdered sugar also called icing sugar
Instructions
- Place the butter, vanilla extract, and salt in a mixing bowl. Mix on low speed until just combined, then increase the speed and beat until smooth, about 1 to 2 minutes.
- Sift the powdered sugar through a fine mesh sieve directly into the bowl. Use the back of a soup spoon to press the sugar through if needed.
- Mix on low speed until the butter and sugar are just combined, then increase the speed and beat until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula halfway through mixing. Use immediately, or store in the fridge or freezer for later use.
Notes
- If your butter is too cool to mix smoothly, microwave it in 10-second increments at 50% power. It’s ready when it yields slightly under your fingertip.
- Mix slowly after adding the icing sugar to avoid a cloud puffing out of the bowl.
Storage
- Store buttercream in an airtight plastic or glass container. It can be kept in the fridge for up to 2 weeks or in the freezer for up to 2 months. It can also stay at room temperature for up to 2 days.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 21g | Protein: 0.2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 153mg | Potassium: 5mg | Sugar: 21g | Vitamin A: 500IU | Calcium: 5mg | Iron: 0.02mg