Buttercream frosting

Butter cream frosting is a really easy frosting to make and it tastes really good! When placing fondant on a cake, buttercream frosting is the best frosting to use as a "glue" to keep the fondant in place. 

My video on making buttercream is included in the video tab at the top of my page. When you click on my videos, go to the bottom lefthand side where it says play list and you can select the buttercream frosting video from there. 

Yields: 4 cups
Ingredients:
3 sticks unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
food coloring ( optional)

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. ( After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Do this until all the sugar has been incorporated. It is really important to fully mix the sugar into the butter after each addition. I find it hard to wait the full 5 min. but go as long as you can. :)

Once all the sugar has been mixed in, Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. ( If refrigerated before using, bring to room temperature, and beat on low speed until smooth.)
ENJOY!! :)

~Side notes~
* If you don't like the strong butter flavor, use shortening for half the butter.
*Recipe works with salted butter and some actually prefer the added salt
*If you want your frosting to be white instead of off white, use clear vanilla extract, found in the cake decorating section.
*Anytime you store this frosting in the refrigerator, it will harden. Just take the cake out of the refrigerator a few minutes( 15-30) to let the frosting come to room temp.