I need to share with you my recipe for vanilla buttercream.  I’ve been making quite a lot of buttercream lately (and conveniently often have a tin foil-wrapped ball of it in my freezer).  I want to share all of my fluffy-icing-topped recipes with you.  But first you need the basics.  This is a recipe from my go-to baking blog, Annie’s Eats.  If you haven’t checked out this blog yet, you really must.  It’s what I aspire to…

Here’s what you need:

1 1/2 cups plus 2 tbsp. butter, at room temperature

3 cups icing sugar

Pinch of salt

2 tbsp. heavy cream

1 tbsp. vanilla extract

1 vanilla bean, scraped of its’ seeds (optional)

Here’s what you do:

Whip the butter on medium speed in a stand mixer until smooth.  Unless, of course, your stand mixer mysteriously broke after a particularly rigorous bout with a batch of fondant over the holidays, in which case:  use your electric beaters (see below) and hint strongly to your husband that an appropriate Valentine’s Day present would be this.

Add the icing sugar and continue to mix until just combined.  Add the salt and continue to beat until the mixture is smooth.

Mix in the cream and vanilla (and vanilla beans) on medium speed until just incorporated, and then increase to high speed until the icing is soft and fluffy.

So there you have it.  Simple vanilla buttercream.  Just as easy as going to the store and buying it.  Stay tuned:  there are cupcake and macaron recipes coming your way that will allow you the opportunity to use your newfound buttercream-making skills.