Ingredients:

  • 4 sticks (1 lb.) unsalted butter, room temperature
  • 8 cups (2 lbs.-one box is 1 lb.-so use 2 boxes), sifted
  • Large pinch of salt
  • 1 tablespoon half & half
  • 1 tablespoon vanilla, or flavoring of choice, ie: lemon extract, cream cheese flavoring

Directions:

Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until butter is mixed, approximately 30 -60 seconds. Sift the powder sugar and place it slowly into the butter. The mixer is at the lowest setting. Add the flavoring and half & half and mix on medium high speed until smooth and fluffy, about 1 to 1 1/2 minutes.

Store unused buttercream in refrigerator in an airtight container and bring it back to room temperature before using to pipe or frost.

Note: This recipe makes enough buttercream to frost 24 cupcakes or a 2 layer, 9 inch round cake.