We all need a rapid, easy, and fluffy plain frosting recipe in our back bags, and this rudimentary buttercream is it. The fixings can be totaled on one hand, and it can be made in 20 minutes.
HOW TO MAKE PERFECT BUTTERCREAM FROSTING
The difference amid a buttercream that’s just okay, maybe a little thick or grainy, and one that is flat and fantastic fluffy is the technique. Here’s pardon to do:
Add the ground sugar to the butter in two phases
Beat the sugar and butter together for a full minute after each adding
Scrape the lowest and sides of the ball so everything is well varied
Use weighty whipping cream instead of milk or half-and-half. It’s great for retreating out a too-stiff icing without forgoing form.
Store the buttercream in an sealed ampule (I love to use quart-sized deli containers) and chill for up to four existences or restriction for up to one month.
After chilling or freezing the icing, bring it back to room fever by leaving the ampule on the pawn for about an hour if it was chilled, or several eras if the frosting was ice-covered.
You can also transfer ice-covered frosting from the freezer to the icebox 24 hours beforehand you need it, then bring it to room high temperature on the pawn for an hour. Rewhip the previously frozen icing to make it fluffy and spreadable.
1 cup (227g) unsalted butter, room temperature
4 cups (460g) powdered sugar
2-4 tablespoons heavy whipping cream
1 tablespoon vanilla extract
Pinch of kosher salt
Stand mixer with a whisk attachment, or hand mixer