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Favorite Vanilla Buttercream Recipe

Learn how to make my go-to vanilla buttercream recipe that I use for filling and frosting cakes, piping cupcakes, and creating intricate buttercream flowers! Full recipe and instructions are on my blog here: https://sugarandsparrow.com/vanilla-b... Ingredients: 1 Cup (226g) unsalted butter, room temp. 3.5 Cups (420g) powdered sugar 2 tsp pure vanilla extract 2 Tbsp whole milk or heavy whipping cream, room temp. 1/4 tsp kosher salt Instructions: 1. With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. 2. With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. 3. Add vanilla, milk, and salt and mix on low for another minute until fully incorporated. Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. Yields 3 Cups of buttercream Icing Whitener Mentioned - Americolor Bright White: https://amzn.to/2WTDj5u To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt. Instructions + info on creating different buttercream consistencies: https://sugarandsparrow.com/vanilla-b... Tools & Materials Used: KitchenAid Stand Mixer: https://amzn.to/3bT2tVZ KitchenAid Paddle Attachment: https://amzn.to/3bUavxC 5-Cup Sifter: https://amzn.to/2WTHJJo OXO Kitchen Scale: https://amzn.to/2WPX5yu Follow Me on Instagram:   / sugarandsparrowco