+For the buttercream:
°1 cup (227 g) unsalted butter, at room temperature
°3-4 cups (360-480g) Icing Sugar
°1-2 tbsp. (15-30ml) whipping cream
°1 C. 1/2 tsp (5 ml) vanilla extract
*Method
Step 1
In a stand mixer fitted with the paddle connection, or in a large bowl using an electric mixer, beat the butter until fluffy and lightened in color, about 3 to 5 minutes.
2nd step
Start by adding the icing sugar, 1 cup at a time, mixing slowly at first, then increasing the speed, beating until smooth and desired consistency.
Step 3
Stir in 1 tbsp. of cream, and if the mixture is still not silky enough for your taste, add the second tbsp. soup. Add and beat the vanilla. Use the frosting immediately or store in the refrigerator, covered, until you are ready to use it. Before using the icing, make sure it is at room temperature.
Enjoy !
