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Add confectioner's sugar and incorporate fully. Turn your mixer onto high speed to make sure the sugar is well incorporated and to lighten the mixture. Reduce the speed of your mixer and add maple syrup, vanilla extract, and salt. Turn your mixer back onto high speed and beat for about 30 seconds to lighten.
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Add the vanilla and then beat on high for about 20 seconds to lighten the frosting. Mix with half-and-half. Add one tablespoon of half-and-half at a time until the buttercream has reached a consistency that will hold shape. Add a pinch of salt and whip on high for a final 20 seconds. Frost the dessert or store it.
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Whisk through the cocoa well to remove any lumps. Then, add softened butter to the bowl with cocoa. Cream together the butter and cocoa powder until well-combined. Next, alternately add sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk.
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Beat softened butter in the bowl of a standing mixer using the whisk attachment until light and fluffy. Add in powdered sugar. Mix slowly, gradually increasing the speed so that the powdered sugar stays in the mixing bowl. Beat in vanilla extract. Add 2 tablespoons of the heavy cream and whisk on high speed.
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Preheat oven to 350 degrees. Prepare 3 9-inch cake pans with shortening and flour. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes. Add eggs, 1 at a time, and cream together after each.
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Instructions. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes. Add in the vanilla and heavy cream and beat until light and fluffy for an additional minute.
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With the mixer on low speed, add half of powdered sugar and mix until combined. Repeat with second half. Scrape down sides of bowl and paddle. Add vanilla and salt and mix until combined. Increase speed to medium-high and whip 5 minutes, stopping half way through to scrape sides of bowl and paddle. Spread or pipe frosting as desired.
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STEP 3: ADD FLAVORS AND HEAVY CREAM. When the butter and sugar are combined, add the salt, vanilla or flavoring of choice. Bring the buttercream frosting all together by adding heavy cream, a tablespoon at a time, until the desired consistency is reached. Mix well, scraping sides of bowl, once or twice, to make sure all ingredients are well.
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Pinch of salt (optional) Step 1: Using a hand mixer (or an electric mixer with the paddle attachment) cream the butter and the shortening together on medium speed until it's light and fluffy. This should take about 1 minute. Step 2: Add the vanilla, scraping down the sides of the bowl as needed.
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Instructions. Place butter in a large bowl and beat with an electric mixer until light and fluffy, 2-3 minutes. Add sugar, one cup at a time, and beat until combined — it will be thick. Beat in vanilla extract. Add cream, a little at a time, and beat on high speed until light and fluffy.
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Instructions. Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally. Gradually add the powdered sugar, one cup at a time.
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Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. 1 cup (226 g) unsalted butter. Add 1 cups (125g) of powdered sugar, vanilla extract, and salt and turn mixer to low speed¹ and stir until combined.
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Milk, water, heavy whipping cream, half-and-half. In order to get the perfect consistency for your buttercream, a liquid ingredient may need to be added. While you can use water, we suggest using milk, heavy whipping cream or half-and-half to add extra flavor and creaminess to your frosting. Nut-based milks will also work, but may add a light.
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Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
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Add vanilla and a pinch of salt and combine until well-incorporated. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a 1/4 cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
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Step 2: Mix the butter and the vanilla on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. Step 3: Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.