Firm buttercream

Name: Firm buttercream
Total time: 15 min
Ingredients: 340 g unsalted butter, soft (3 sticks); 680 g powdered sugar, sifted (about 5 1/2 cups); 45 g heavy cream (3 tbsp); 10 g vanilla extract (2 tsp); 3 g fine salt (1/2 tsp)

Sturdy American buttercream, about a kilo, firm enough to hold up tiered cakes. It crusts lightly so it smooths beautifully.

Makes about 1 kg15 minNo bake

Formula

340 g unsalted butter, soft (3 sticks)
680 g powdered sugar, sifted (about 5 1/2 cups)
45 g heavy cream (3 tbsp)
10 g vanilla extract (2 tsp)
3 g fine salt (1/2 tsp)

You'll need: a stand mixer or hand mixer and a large bowl.

Method

Beat the butter on medium until creamy and pale, about 2 minutes.
Add the powdered sugar in three additions, beating on low after each until absorbed.
Add the cream, vanilla, and salt. Beat on medium-high 3 minutes until light and fluffy.Watch for: Too soft for piping? Beat in more powdered sugar 60 g at a time. Too stiff? A teaspoon of cream at a time.

Used in: Tier-ready cake.