Simply Buttercream

It's the simple things in life that make the world go round.  I believe that the world would not be complete without this simple buttercream recipe.  It's sweet and fluffy and reminiscent of birthday cakes Mom baked growing up.  It's a piece of you, a piece of me and extra special on a piece of cake. 

First, a word about butter;

ALWAYS ALWAYS ALWAYS  use Grade AA butter for baking. 

The quality of butter is based on its

body, texture, flavour, and appearance.

Grade AA butter scores a  

93 out of 100 points making it the most expensive and

 highest quality butter that's perfect for baking. 

You didn't think I was going to get too technical did you?

Beat four sticks of UNSALTED butter for a good 10 minutes.  Most recipes won't tell you do beat it this long but I have found that the longer you beat it, the fluffier the buttercream.  So give her a whirl and step away to fold laundry or sit and turn on the tivo.  

 ( You know you have episodes of Jerseylicous on there)

Add the entire 2 pound bag of confectioners sugar a little at a time.  Watch the splash factor here...a white powder puff of smoke will cover you and your kitchen if you are not careful.   A splash guard attachment is helpful here. 

Beat well after each addition, scrap bowl as needed.  After every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium speed. 

Think of it as the "Fluffing Factor"!

Add vanilla, and beat until frosting is smooth.

After all that work to aerate your buttercream, now you are left with unsightly airbubbles.  You want your cake to LOOK as good as it TASTES so...here's a trick I do to get rid of them.

Simply switch your beater to a paddle attachement of your kitchenaid and turn it on low speed.  In a few minutes or so your buttercream will be as smooth as a baby's butt. 

Hence the name BUTTercream!

I kill me!!

Dina's Fluffy Vanilla Buttercream

4 sticks unsalted butter

1 2 pound bag 10x confectioners sugar

2 teaspoons vanilla (the real stuff)

4-6 tablespoons whole milk (as desired for consistancy)

With your kitchenaid beat butter 10 minutes until light and fluffy on medium speed.  Reduce speed to low and add sugar 1/2 cup at a time.  Beat until combined.  After every two additions aerate buttercream by raising the speed to high for 10 seconds.  Frosting will be very pale and fluffy.  

Add vanilla and milk.  Switch to paddle attachment and on low speed whip for 2 minutes or so depending on how smooth you like your buttercream.

Enjoy!

Buttercream