Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to cool room temperature
  • 4 cups (480g) Powdered Sugar (Icing Sugar), sifted
  • 1 Tbsp (15ml) Vanilla Extract
  • 3-4 Tbsp (45-60ml) Heavy Cream or Whole Milk
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Place softened butter into the mixer bowl. Beat on medium speed until the butter is pale, light, and fluffy (about 3-4 minutes). This incorporates air, making the final product light.
  2. Turn the mixer to the lowest speed. Gradually add the sifted powdered sugar, one cup at a time, ensuring each cup is mostly incorporated before adding the next. Scrape down the bowl sides frequently.
  3. Once all sugar is added, increase speed to medium-low. Add the vanilla extract and salt. Mix until just combined.
  4. With the mixer running on low, slowly drizzle in the heavy cream (or milk), one tablespoon at a time. Stop adding liquid as soon as the frosting flows smoothly off the spatula without being runny.
  5. Increase the mixer speed to medium-high and beat for a further 3-5 minutes until the frosting is visibly lighter in colour and supremely fluffy. This is the crucial step for achieving silky smoothness.
  6. Taste for balance. If too stiff, add a teaspoon more liquid. If too soft, mix in a tablespoon of sifted powdered sugar.
  7. Use the buttercream immediately or press plastic wrap directly onto the surface to prevent a crust from forming before use.