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.
2Place 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.
3Place 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.
4Begin adding the sugar, a half cup at a time, keeping the mixer at the same low speed.
5Begin adding the sugar, a half cup at a time, keeping the mixer at the same low speed.
6Begin adding the sugar, a half cup at a time, keeping the mixer at the same low speed.
7Once about a third of the sugar is incorporated, stop the mixer and scrape the bowl with a rubber spatula.
8Once about a third of the sugar is incorporated, stop the mixer and scrape the bowl with a rubber spatula.
9Once about a third of the sugar is incorporated, stop the mixer and scrape the bowl with a rubber spatula.
10Return the mixer to the same speed, and add about 1/4 of the cream, mixing until incorporated.
11Return the mixer to the same speed, and add about 1/4 of the cream, mixing until incorporated.
12Return the mixer to the same speed, and add about 1/4 of the cream, mixing until incorporated.
13Continue 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.
14Continue 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.
15Continue 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.
16Add the vanilla, vinegar, and salt, mix again and add the remaining sugar and cream.
17Add the vanilla, vinegar, and salt, mix again and add the remaining sugar and cream.
18Add the vanilla, vinegar, and salt, mix again and add the remaining sugar and cream.
19Continue 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.
20Continue 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.
21Continue 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
1.5 cups unsalted butter room temperature
1.5 cups unsalted butter room temperature
6 cups confectioners’ sugar sifted
6 cups confectioners’ sugar sifted
6 cups confectioners’ sugar sifted
0.5 cup heavy cream room temperature
0.5 cup heavy cream room temperature
0.5 cup heavy cream room temperature
1 tablespoon vanilla extract or another flavoring
1 tablespoon vanilla extract or another flavoring
1 tablespoon vanilla extract or another flavoring
0.25 teaspoon white vinegar
0.25 teaspoon white vinegar
0.25 teaspoon white vinegar
0.5 teaspoon kosher salt
0.5 teaspoon kosher salt
0.5 teaspoon kosher salt
drops food coloring
drops food coloring
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.