Vanilla Buttercream (small batch)
Creamy, sweet and easy to put together, this buttercream recipe takes 10 minutes and is wonderful for cookie cakes.
Ingredients
- 2 sticks butter softened at room temperature
- 3 cups powdered sugar
- ⅛ tspn salt
- 2 tbspn heavy cream you can use whole milk as well
- 1 tspn vanilla extract can also add 1 teaspoon of vanilla bean paste for extra vanilla flavor.
Instructions
- Soften butter at room temperature for at least 30 minutes prior to making buttercream.
- Place butter in mixer and beta on medium high until the butter is fluffy and has a pale yellow color. This takes around 3-4 minutes.
- Add in your salt and vanilla and mix together.
- Add in one cup of powdered sugar at a time on low speed. Making sure the sugar is fully incorporated before adding more sugar. You want to do this on low so the powdered sugar doesn't fly out of the mixing bowl.
- After the last cup of sugar is added and mixed through, add in 2 tablespoons of milk or heavy cream.
- Mix on high for 3-4 minutes or until your buttercream is very pale and fluffy.
- You can add more cream if your buttercream is a little dry or stiff. You want a nice silky texture that your spatula glides through.
- You can smooth it over in one layer on top of baked and cooled cookie cakes or place in a piping bag with a large tip to decorate. Enjoy!
Notes
Buttercream will last in a tightly covered container in the fridge for 2 months. Let the buttercream come to room temp for at least 30 minutes before using if it has been stored in the fridge. Mix well until it is smooth again and use to decorate cookies or cookie cakes. If wanting to color your buttercream, I highly recommend using gel food coloring for vibrant colors. Liquid food colors are not as pigmented and can water down the buttercream.