Lunch: Vanilla Buttercream Recipe | Myrecipes

Recipe by Rosie Daykin The secrets to this celestial buttercream, writes Vancouver baker Rosie Daykin in her first book, Butter Baked Goods (Random House, 2013), are "making sure your butter is not too cold, and then whipping it like crazy!" When properl

Ingredients

2 cups unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 cup whole milk
2 tablespoons vanilla extract

Instructions

In a stand mixer fitted with the paddle attachment (or a handheld mixer with an eggbeater or whisk attachment), beat butter on high speed until as pale as ivory and very fluffy, at least 5 minutes. Scrape sides and bottom of bowl twice while beating.
Turn the mixer to low and gradually add sugar. When combined, scrape bowl again, then slowly drizzle in milk and vanilla; mix until combined. Scrape bowl again.
Turn the mixer to high and beat the buttercream until extremely fluffy, 8 to 10 minutes. "It should look almost like whipped cream, and should lose the waxy sheen that butter has."

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