Vanilla Buttercream Frosting Recipe: Creamy Finish in 15 Minutes

Instructions:

1. Prepare the Butter. Place 226g of pliable, 65°F unsalted butter into the bowl of a stand mixer. Ensure the butter is cool to the touch but leaves an indentation when pressed.
2. Aerate the Base. Fit the mixer with the paddle attachment and beat on medium speed for 3 minutes. Stop when the butter turns pale ivory and has a matte finish.
3. Sift the Sweetener. While the butter creams, sift all 510g of confectioners' sugar through a fine mesh sieve to remove any compacted lumps.
4. Gradual Sugar Integration. Turn the mixer to the lowest setting. Add the sugar one cup at a time, allowing it to incorporate before adding the next batch.
5. Develop the Emulsion. Once the sugar is in, increase the speed to medium and beat for 2 minutes. The mixture should look uniform and feel smooth between your fingers.
6. Incorporate Liquids. Add 15ml pure vanilla extract, 38ml heavy whipping cream, and 1.5g fine sea salt.
7. The Final Smoothing. Beat on low speed until the liquids are fully absorbed. Note: Using a low speed at the end prevents large air pockets from forming.
8. Evaluate Consistency. Stop the mixer and stir by hand with a rubber spatula for 30 seconds to knock out any remaining air bubbles. The frosting should be velvety and thick enough to hold a stiff peak. > Chef's Tip: If your kitchen is warm, freeze your mixer bowl for 10 minutes before starting. This helps the butter stay in that crucial 65°F zone during the long aeration phase.