🧁 Buttercream frosting

For 1 cake · prep 10 min · cook 0 min

Ingredients

• 250 g soft butter
• 500 g icing sugar, sifted
• 3 tbsp cream or milk
• 1 tsp vanilla
• A pinch of salt

Method

1. The butter must be truly soft but not melted: that alone decides between silky and grainy.
2. Beat it on its own for 5 min, until very pale and fluffy.
3. Add the sifted icing sugar in three goes, on low speed so it does not fly everywhere.
4. Pour in the cream, vanilla and salt, then whip 3 min on high.
5. Too stiff, add a spoon of milk; too loose, a little more icing sugar.
6. Use straight away, or keep 3 days in the fridge and re-whip before using.

Adapted from Preppy Kitchen (YouTube)

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