Buttercream Frosting

*I use 1/2 cup salted butter and 1 cup unsalted butter for a nice balance.
If using a paddle attachment that constantly scrapes bowl reduce each mixing time by a few minutes. Mostly just pay attention to the shade, it should become very pale, almost white, and fluffy each time.
This recipe yields enough for a two-layer cake or 24 cupcakes with a shorter layer of frosting.
If you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

What Ingredients go into Buttercream Frosting?
Here are the ingredients you’ll need for this simple, yet delicious buttercream frosting:

Butter – I like to use part unsalted part salted. Otherwise if you add salt in never seems to dissolve properly and you taste little bits of it.
Powdered sugar – there’s not need to sift beforehand unless it is clumpy then definitely sift before adding.
Heavy cream – no substitutions here for best results.
Vanilla extract – use real vanilla. No imitation flavor here.

Tips for the Best Buttercream Frosting
My sister asked if we could get a really white frosting without the yellow tint. I told her she needed a buttercream frosting, and the trick is in the technique. How you make vanilla buttercream frosting doesn’t just begin and end with the ingredients, but also the method in which you prepare the frosting.

In my opinion, these are the keys to a very light, creamy, fluffy buttercream frosting:

• Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
• Use heavy cream. Cream makes everything better, and creamier of course.
• Lots of butter. Yes, there are days I try to be a little healthier and reduce the amount of butter I add to my buttercream frosting, but on those days, I will admit, it’s just not quite as good. This is an indulgent frosting and sometimes it’s definitely worth it.
• Ratio is important, don’t add any more powdered sugar than listed or the proportions won’t be right and your texture won’t be what I call perfect.
• Don’t overdue it with the vanilla, add no more than 1 1/2 tsp. If anything, reduce the amount. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.
• Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.

Ways to Use Buttercream Frosting
Don’t throw any leftover buttercream frosting out! Here’s some ways to use it up if you happen to end up with a little extra:

• Sandwich between Nilla Waffers and roll edges in sprinkles for an easy treat the kids will love.
• Spread over warm toast, add a pinch cinnamon if desired.
• Spread over graham crackers, optionally sprinkle with chocolate chips.
• Add a spoonful or two to your morning bowl of oatmeal (I tried a cream cheese in my banana oatmeal one morning, wow good).
• Use it as a dip for pretzels.
• Dunk teddy grahams or gingersnaps (its like homemade Dunkaroos).
• Spread over fruit, such as bananas or strawberries.
• Melt chocolate frosting and pour over ice cream.
• Add chopped nuts to it, chill and cut in squares.
• Spread over warm pancakes or french toast.
• Sold in some whipped cream or cool whip and use it as a fruit dip.
• add some caramel sauce and dip apple slices.
• Turn it into a simple craft with the kids, tint it with food coloring, get out all the different varieties of sprinkles, icings and little candies you have in the cupboard and let them spread it of graham crackers and decorate as desired.
• Last but not least, simply place leftover frosting in an airtight container, store in refrigerator (up to 4 days) and enjoy throughout the next few days by the spoonful (if you don’t want to tempt yourself so much, freeze it for up to 3 months and thaw overnight in the refrigerator — never microwave to thaw).