This is the simplest, most classic buttercream recipe. Since I consider buttercream to be a bit too sweet, I add a pinch of salt and lemon juice to cut down on some of that sweetness. However, if you prefer it sweeter, you can choose to omit these ingredients.
Add powdered sugar just to the point where the buttercream is stiff enough to pipe.
- ½ cup (113 g/1 stick) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 1½ – 2½ cups (180-280 grams) powdered sugar, sifted
- 1½ tablespoons heavy cream (my preference) or whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly squeezed lemon juice
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, 2-3 minutes. Add 1.5 cups sugar in 2 additions, beating well after each addition until smooth. Add cream/milk, vanilla, and lemon juice and beat until smooth and fluffy. Beat in more sugar as needed, until desired consistency (thick enough to pipe).