Ingredients:

  • cup (227g) Unsalted Butter, softened but still cool
  • teaspoons (10 ml) Pure Vanilla Extract
  • /4 teaspoon (1.25 ml) Fine Sea Salt
  • cups (450g) Powdered Sugar, sifted
  • tablespoons (30-60 ml) Heavy Cream (or Whole Milk)

Instructions:

  1. Place the softened (but still slightly cool) butter into the mixer bowl. Beat on medium speed until completely smooth, lightened in colour, and fluffy (about 3-4 minutes). Scrape down the bowl sides thoroughly.
  2. Beat in the vanilla extract and salt until just combined.
  3. Reduce the mixer speed to the lowest setting. Slowly add the sifted powdered sugar, one cup at a time, ensuring each addition is mostly incorporated before adding the next.
  4. Once all the sugar is added, increase the speed to medium-high. Beat for a full 3 minutes to whip air into the mixture for the best texture.
  5. With the mixer running on medium-low speed, drizzle in the heavy cream, one tablespoon at a time, until the buttercream reaches a light, spreadable consistency that holds its shape well.
  6. Increase the mixer speed to medium-high again and beat for a final 1–2 minutes. Scrape down the bowl one last time and give it a quick final mix. Use immediately or store airtight.