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Ingredients
  • 2 cups (4 sticks) salted butter, room temperature
  • 8 cups icing sugar, sifted
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream
Steps
  1. Using a whisk attachment, cream butter for about 7 minutes until smooth & pale in colour, then very slowly with the mixer on low, add icing sugar a little at a time (one spoonful) until each addition is well mixed. Scrape down sides of bowl as needed. Add vanilla and heavy cream. Whip together for 3 to 5 minutes on medium/high speed. Switch to the paddle attachment and whip 7 to 10 minutes on low/medium speed. Colour if desired!
Notes
  • Freezes well!
  • For chocolate buttercream, add cocoa!
  • Can double well
 

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