Buttercream

  • 440g unsalted butter, room temperature
  • 250g icing sugar, sifted
  • 1/4 tsp salt
  • 1 1/2 tsps good vanilla essence
  • 60ml buttermilk

Serves: 1.5 to 2 L

1) In a 1.25L mixer add the butter and using a paddle attachment, slowly beat in the icing sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff.

2) 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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