Ingredients
- 2 cups unsalted butter, room temperature
- 2 cups 10x or 12x powdered sugar, sifted
- 1/4 teaspoon salt
- 1 1/2 teaspoons good vanilla extract
- 1/4 cup buttermilk
Directions
In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By leahmaiy
on November 21, 2012
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Chef Paree is correct. The sugar should be doubled. This buttercream is amazing. I just finished making it. The buttermilk cuts down the sweetness of the buttercream all together. I have been searching for the past 3 to 4 years for the perfect buttercream to compliment my cakes and I've found it. Its sweet, but not overwhelmingly sweet and its not too sense. Its smooth and creamy. I just found it so wonderful. I hope my family enjoys it when they get to eat the cake tomorrow. =D
By Chef Paree
Dallas, TX
on January 29, 2010
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The amount of sugar should be doubled. Once again, FN posts a recipe that is not correct. It's hard to believe that they are so negligent and care so little about ingredients and money being wasted. HALL of SHAME for FN.
By mreyn18_4632504
Adairsvile, GA
on September 03, 2009
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I saw this recipe for BC, 2 cups of butter and 2 cups of powdered sugar. That is not correct. I decorate cakes and have never used the same ratio of fat to sugar. I have seen Bronwen recipe posted on other website for her BC and it is 1 pound of butter and 2 pounds of powdered sugar. Hope this helps others. I have come across several recipes here lately that have not been written like it was stated on the show. Not sure why this is happening, maybe Food Network needs a new person the write in the recipes for the website. I hope FN gets these errors straightened out. I give this recipe a 4 based on the correct amount of ingredients. The buttermilk helps cut the sweetness in the frosting. When made correctly this is a delicious BC that I use often.
Melissa
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