Makes about 4 cups/945 ml buttercream
THIS IS MY FAVORITE WAY TO DO A SIMPLE, CONFECTIONERS’ SUGAR BUTTER-cream. You’ll notice it has a lot more butter than your typical recipe on the back of the sugar box, but because of this, it’s creamier, lighter, and much less sweet. It’s also really easy to scale it up or down—the formula here is just about equal weights of butter and sugar: one stick of butter, one cup of confectioners’ sugar, one tablespoon of milk (or half-and-half or heavy whipping cream, if you’re feeling luscious). The key is to whip the heck out of it until it’s mousselike in texture—five minutes or more. Slather this on just about any cake. People will ask you for the recipe for this one.
¼ cup/57 to 60 g whole milk, half-and-half, or heavy whipping cream
Generous ¼ teaspoon fine sea salt
4 cups/480 g confectioners’ sugar
2 cups/450 g unsalted butter, at room temperature, cut into small pieces
2 teaspoons vanilla bean paste or pure vanilla extract
¼ teaspoon pure almond extract (optional)
In the bowl of an electric mixer fitted with the paddle attachment, combine the milk with the salt. Let it sit for a minute so the salt can dissolve a bit. Dump in the confectioners’ sugar. On low speed, mix until the sugar is evenly moistened (it will still look quite dry). Add the butter pieces, vanilla bean paste or extract, and almond extract (if using; I really think you should). Gradually increase the speed from low to high. Beat until the frosting has a light, airy, whipped texture, 5 to 7 minutes depending on your mixer. Adjust the consistency with bit more liquid, if necessary.
Use immediately or store in an airtight container and refrigerate for up to 1 week. Bring the buttercream to room temperature and rewhip before using.