- 2 cups unsalted butter, softened
- ½ teaspoon salt (3 grams)
- 2 teaspoons pure vanilla extract
- 9 cups (1080 grams) of confectioners’ powdered sugar (white powdered sugar)
- 5-6 Tbsp 2 % milk
Cream your butter and salt in a stand mixer on medium speed for 2 minutes.
Once creamed, add your vanilla. Mix again for a minute.
Scrape down sides and mix again for 30 seconds.
Sift your powdered sugar to make sure there are no clumps and add it in. Place a towel over your mixer to prevent a powdered sugar storm.
Once mixed, add in your milk, starting with 5 Tbsp. You can always add more but you can’t take it out. Continue to add more than the recipe states if it’s too thick. Remember temperature and humidity factor in. If you find its too soft, add in ¼ cup extra powdered sugar to thicken it up. Be careful because it will begin to taste like straight powdered sugar if you add too much.
Mix until smooth, about 1 minute on medium to high speed. Be sure not to over-whip your buttercream. DON’T panic you won’t ruin it if it whips longer. Store unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.