Buttercream with the Dough Roller

1. Attach the Dough Roller and knife to the Ankarsrum stainless steel bowl. For this smaller batch, position the Roller against the side of the bowl.
2. Add the softened butter and mix on medium speed (~5 o'clock) until pale, creamy, and smooth.
3. Reduce the speed to low (~1 o'clock). Gradually add the confectioners' sugar in several additions, scraping down the Roller as needed.
4. Add the vanilla, heavy cream, and salt. Once incorporated, position the Roller slightly away from the side of the bowl.
5. Increase to high (~8 o’clock) speed and mix for 10 to 12 minutes, until the buttercream is ultra-smooth, light, and fluffy.

Notes

• Give it time: The extended 10-to-12-minute final mix is key to creating an ultra-smooth, fluffy buttercream with the Dough Roller.
• Butter temperature matters: Use softened, room-temperature butter so the Dough Roller can work it smoothly against the bowl.
• Minimum amount - 1 cup butter: Keep the Dough Roller against the side of the bowl at the beginning so it can effectively work the smaller quantity of butter.
• Ideal amount - 2 to 4 cups butter: Larger batches give the Dough Roller and knife more mixture to work with, making it easier to achieve consistently smooth, fluffy buttercream.
• Maximum amount - 6 cups butter + 21 cups confectioners' sugar: With a large batch, ingredients may ride higher up the Dough Roller as the buttercream builds volume. Pause and scrape down the Dough Roller as needed to keep everything mixing evenly.