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Export 3 ingredients for grocery delivery
Step 1
First, bring your butter to room temperature. If your butter is not at room temperature, you will get lumps of butter.
Step 2
Place the room temperature butter in the bowl of a stand mixer (or an electric hand mixer) with the whisk attachment and mix together on medium speed until smooth. Don't forget to scrape the bottom of the bowl often. Pro-Tip: If you need more stable buttercream, replace half of the butter with high-ratio shortening.
Step 3
Add in your powdered sugar one cup at a time while mixing on low speed until smooth.
Step 4
Add in your salt, clear vanilla extract, and cream.
Step 5
Whip on high speed for 2-3 minutes until the buttercream is smooth and fluffy.
Step 6
Optional: If it looks curdled and separated, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds. Pour it back into the mixing buttercream to bring it all together.
Step 7
Optional: To remove bubbles, mix on low with a paddle attachment for 10 to 15 minutes until smooth.
Step 8
Cover the bowl with plastic wrap until you're ready to use it. This frosting can stay out for a few hours but should be stored in an airtight container in the fridge or freezer if you don't need it for a few days. Bring it to room temperature and mix on low before each use.
Step 9
This is enough buttercream to frost and fill three 8"x2" layers, or 24 cupcakes.
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