Ingredients:

  • cup (227g) Unsalted Butter, softened but still slightly cool
  • cups (480g) Powdered Sugar, sifted
  • teaspoons Pure Vanilla Extract
  • to 4 tablespoons Heavy Cream or Whole Milk
  • /4 teaspoon Fine Sea Salt

Instructions:

  1. Place the softened butter into the bowl of your stand mixer fitted with the paddle attachment.
  2. Beat the butter on medium speed until it is visibly pale and fluffy (about 3–4 minutes). Scrape down the bowl sides thoroughly.
  3. With the mixer on the lowest speed, gradually add the sifted powdered sugar, about one cup at a time, mixing until just combined before adding the next batch.
  4. Once all sugar is incorporated, scrape down the sides and bottom of the bowl again. Increase speed to medium-high and beat for a full 3 minutes to incorporate air—this is key for fluffiness.
  5. Add the vanilla extract and salt. Start by adding 2 tablespoons of heavy cream/milk. Mix on low to incorporate, then increase speed to medium-high.
  6. If the frosting is too stiff, add the remaining cream, one teaspoon at a time, until the desired spreading or piping consistency is achieved. Beat for a final minute.
  7. The finished American Buttercream Frosting should be light, spreadable, and hold a stiff peak when the paddle is lifted.