Ingredients:​

- 2 cups unsalted butter, softened

- 3 cups powdered icing sugar, sifted

- 1 teaspoons vanilla extract

- 2-4 tablespoons heavy cream or milk (adjust for desired consistency)

- Pinch of salt (optional, but helps balance the sweetness)

 

Instructions:

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1. Cream the Butter: Beat the softened butter on medium - high speed using an electric mixer or stand mixer until smooth and creamy, about 5-10 minutes.

 

2. Add Powdered Sugar: Gradually add in the sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once all sugar is added, turn the mixer to medium and beat until combined.

 

3. Flavour: Add vanilla extract and a pinch of salt (optional). Continue mixing for another 3-5 minutes until smooth.

 

4. Adjust Consistency: Add heavy cream or milk, one tablespoon at a time, mixing until you reach your desired frosting consistency. For a stiffer buttercream, use less cream; for a smoother, spreadable frosting, use more.

 

5. Beat for Fluffiness: Beat the frosting on high for about 3 minutes until light and fluffy.

 

6. Use or Store: Use immediately to frost your cake or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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To get that super smooth, silky texture for your buttercream, here are some extra tips to help you achieve perfection:​

 

1. Use Room Temperature Butter: Make sure the butter is soft but not melted. Cold butter will cause lumps in the buttercream, while overly soft or melted butter will make it too runny. It should be soft enough to leave an indentation when pressed with a finger but not greasy.

 

2. Sift the Powdered Sugar: This is an essential step! Sifting the powdered sugar will prevent any lumps from forming in the buttercream and ensures a smoother consistency.

 

3. Beat, Beat, Beat: After adding the powdered sugar, beat the mixture on medium-high speed for at least 3-5 minutes. This will incorporate air into the buttercream, making it fluffy and smooth. Don’t rush this step!

 

4. Use Heavy Cream Instead of Milk: Heavy cream (or even half-and-half) will give your buttercream a richer, smoother texture than regular milk. Plus, it’ll help make the frosting more spreadable without being too thick.

 

5. Scrape Down the Sides: While mixing, the butter and sugar may stick to the sides of the bowl. Scrape down the sides and bottom of the bowl regularly to ensure everything is fully incorporated and smooth.

 

6. Add a Little Salt: A pinch of salt can help balance the sweetness and give the buttercream a more refined flavor, making it taste even smoother. 

 

7. Use a Paddle Attachment: If you're using a stand mixer, make sure you're using the paddle attachment rather than the whisk. The paddle will incorporate the ingredients slowly and gently, making for a creamier texture. The whisk can add air but may also create more of a rough texture.

 

8. Let it Rest: If the buttercream feels a bit too thick or stiff, let it sit at room temperature for 10-15 minutes, then rewhip it for a minute or so. This helps smooth out any inconsistencies.

 

9. Warm the Buttercream Slightly (if needed): If your buttercream is too firm, you can heat it slightly (in short bursts, about 5-10 seconds at a time) in the microwave and then rewhip to smooth it out.

 

10. Use a Bench Scraper: For a super smooth finish on cakes, after you’ve applied the buttercream, use a bench scraper (or offset spatula) to smooth it out. Hold it at a slight angle and gently rotate your cake to get a flawless, smooth surface.

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11. If you find that your buttercream is grainy, mix the icing sugar and salt together separately with 100ml of boiling water, then proceed to the the next step. 

 

Voilà!

These tips will take your buttercream from good to exceptionally smooth! Let me know how it works out for you or if you have any questions! 

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Xx April