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Recipe Summary

Yield: Makes 2 3/4 cups

Ingredients

Ingredient Checklist

2 cups (4 sticks) unsalted butter, room temperature

1 pound confectioners’ sugar, sifted

1 teaspoon vanilla extract

1/8 teaspoon salt

Gallery

Recipe Summary

Yield: Makes 2 3/4 cups

Recipe Summary

Yield: Makes 2 3/4 cups

Recipe Summary

Yield: Makes 2 3/4 cups

Yield: Makes 2 3/4 cups

Makes 2 3/4 cups

Ingredients

Ingredients

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 pound confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

Reviews (15)

Add Rating & Review

85 Ratings

5 star values:

                                  21

4 star values:

                                  23

3 star values:

                                  25

2 star values:

                                  13

1 star values:

                                  3

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Reviews (15)

Add Rating & Review

85 Ratings

5 star values:

                                  21

4 star values:

                                  23

3 star values:

                                  25

2 star values:

                                  13

1 star values:

                                  3

Add Rating & Review

85 Ratings

5 star values:

                                  21

4 star values:

                                  23

3 star values:

                                  25

2 star values:

                                  13

1 star values:

                                  3

85 Ratings

5 star values:

                                  21

4 star values:

                                  23

3 star values:

                                  25

2 star values:

                                  13

1 star values:

                                  3

85 Ratings

5 star values:

                                  21

4 star values:

                                  23

3 star values:

                                  25

2 star values:

                                  13

1 star values:

                                  3
  • 5 star values:
  • 21
  • 4 star values:
  • 23
  • 3 star values:
  • 25
  • 2 star values:
  • 13
  • 1 star values:
  • 3

Martha Stewart Member

Rating: Unrated

09/06/2011

                This is enough for 2 of these cakes. Halve the recipe unless using for a 2 cake. While delicious, there was more icing than cake!

Martha Stewart Member

Rating: Unrated

03/12/2011

                The buttercream does get more "white" the longer it is whipped, not pure white but I made a perfectly acceptable snowman using this simple frosting and he didn't look dirty. =)

Martha Stewart Member

Rating: Unrated

03/12/2011

                Just don't add the salt that is in the recipe.

Martha Stewart Member

Rating: Unrated

03/12/2011

                Salted butter can be used - I never use unsalted when not cooking it.  Salt kills pathogens that could be in the butter.

Martha Stewart Member

Rating: Unrated

03/05/2011

                You can't substitute salted butter or it will be inedible.  Unsalted butter is always used in baking.

Martha Stewart Member

Rating: Unrated

03/19/2009

                What would the difference be if I used regular salted butter instead of unsalted?

Martha Stewart Member

Rating: Unrated

03/18/2009

                unfortunately, perfectly white "buttercream" is made with shortening and not butter.

Martha Stewart Member

Rating: Unrated

03/17/2009

                The picture shows such a pure white icing.  How?  All my buttercream icing recipes end up yellow due to the butter.  What am I missing?

Martha Stewart Member

Rating: Unrated

03/17/2009

                buttercream icing

Martha Stewart Member

Rating: Unrated

09/06/2011

                This is enough for 2 of these cakes. Halve the recipe unless using for a 2 cake. While delicious, there was more icing than cake!

Rating: Unrated

Rating: Unrated

03/12/2011

                The buttercream does get more "white" the longer it is whipped, not pure white but I made a perfectly acceptable snowman using this simple frosting and he didn't look dirty. =)  


                    
                Just don't add the salt that is in the recipe.  


                    
                Salted butter can be used - I never use unsalted when not cooking it.  Salt kills pathogens that could be in the butter.

Rating: Unrated

03/05/2011

                You can't substitute salted butter or it will be inedible.  Unsalted butter is always used in baking.

Rating: Unrated

03/19/2009

                What would the difference be if I used regular salted butter instead of unsalted?

Rating: Unrated

03/18/2009

                unfortunately, perfectly white "buttercream" is made with shortening and not butter.

Rating: Unrated

03/17/2009

                The picture shows such a pure white icing.  How?  All my buttercream icing recipes end up yellow due to the butter.  What am I missing?  


                    
                buttercream icing

All Reviews for Simple Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Simple Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest