Directions
- 1Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low to medium-low until smooth, about 3 minutes.
- 2Begin adding the sugar, a half cup at a time, keeping the mixer at the same low speed.
- 3Once about a third of the sugar is incorporated, stop the mixer and scrape the bowl with a rubber spatula.
- 4Return the mixer to the same speed, and add about 1/4 of the cream, mixing until incorporated.
- 5Continue slowly mixing in this fashion (adding sugar and cream, scraping with a spatula periodically, and taking time to let the mixer run in between additions), until most of the sugar and cream has been incorporated.
- 6Add the vanilla, vinegar, and salt, mix again and add the remaining sugar and cream.
- 7Continue mixing on medium-low (at the highest) for at least 5 to 10 minutes, if not longer, adding the food coloring halfway through the mixing time, if desired.
Ingredients
- 1.5 cups unsalted butter room temperature
- 6 cups confectioners’ sugar sifted
- 0.5 cup heavy cream room temperature
- 1 tablespoon vanilla extract or another flavoring
- 0.25 teaspoon white vinegar
- 0.5 teaspoon kosher salt
- drops food coloring
Equipment
stand mixerpaddle attachmentrubber spatula
Tips
- Adding white vinegar cuts the sweetness of the buttercream.
- Mix on medium-low speed for at least 5 to 10 minutes, or longer, for a light and fluffy frosting.
- Store frosting tightly covered at room temperature for up to 24 hours or refrigerate for up to one week. Bring to room temperature before using.
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