Vanilla Buttercream
This silky vanilla buttercream gets its impossibly light texture from extended whipping. Made with chilled butter and the Ankarsrum Premium Balloon Whisks, it comes together without waiting for butter to soften and whips into a smooth, airy frosting perfect for cakes and cupcakes.
20 minutes
Makes about 4 cups buttercream (Frosts 24 cupcakes or one 2-layer 8-inch cake)
Cakes
Tools
Ingredients
- 227g unsalted butter, chilled and cut into small cubes (1 cup)
- 400 g confectioners' sugar (3½ cups)
- 1 tbsp vanilla
- 3 tbsp heavy cream
- ½ tsp salt
Follow these steps
- Set up the Ankarsrum Assistent with the Stainless Steel Beater Bowl and Premium Balloon Whisks. Add the chilled butter and mix on medium-low speed (~3 o'clock) for 5 minutes, until pale, fluffy, and smooth.
- Reduce the speed to low (~1 o'clock). Add the confectioners' sugar in several additions, scraping down the bowl as needed.
- Add the vanilla, heavy cream, and salt. Increase the speed to medium-low (~3 o'clock) and mix for 10 minutes, until the buttercream is light, airy, and completely smooth.
Notes
Use room temperature, softened butter when using the plastic Beater Bowl and Balloon Whisks.
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