Vaniljgräddeglasyr

👩‍🍳 Gör så här

1. 1
   Cream ½ cup (1 stick) unsalted butter, room temperature, on medium speed in a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add 4 cups (420 g) powdered sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. vanilla extract. Pulse to incorporate sugar, then mix on medium-high speed until smooth and creamy, adding up to ⅓ cup whole milk to reach your desired consistency, and scraping the sides of the bowl once or twice to ensure even mixing. Do Ahead: Store buttercream in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Let come to room temperature and rewhip if desired.  Editor’s note: This American buttercream frosting recipe first appeared on Epicurious in May 2006. Explore the wide world of buttercream with our recipes for French buttercream, Swiss meringue buttercream, Italian meringue buttercream, and German buttercream →