Easy Vanilla Buttercream

Despite the picture below, this post has nothing to do with cake, it is all about the frosting. But not just any frosting, a fabulous and easy buttercream frosting that is now my “go-to” recipe.  After seeing this recipe pop up on many of my favorite blogs, I was just waiting for the occasion to make it. Then I had a request for a “a plain cake decorated with berries, it doesn’t matter what kind of frosting.” Perfect!

All of the hype about this frosting was well-founded. It is smooth, creamy and perfectly sweet. Not make-your-teeth ache sweet, but melt-in-your mouth sweet. The consistency of the frosting also makes it very easy to decorate with. It wouldn’t hold up to heavy or elaborate flowers, but for basic piping and borders, it is perfect!

In case you were wondering about the cake, it was a yellow cake, filled with raspberry filling and decorated with fresh blueberries, raspberries, blackberries and strawberries.

Easy Vanilla Buttercream

• 20 tbsp. (2 ½ sticks) unsalted butter, softened
• 2 1/2 cups confectioners’ sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Makes 3 cups.

Source: Cooks Illustrated April 2007, as seen first on The Way the Cookie Crumbles.

You may also like:

• Real Vanilla Buttercream (another delicious frosting, but a bit more work!)