Buttercream needs to be refrigerated, especially on very warm days. For a buttercream that will hold well out of the refrigerator, use part or all shortening.
Makes: 3Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 3 cups confectioners’ sugar
- 1 cup unsalted butter
- 1 1⁄2 tsp. vanilla extract
- 1 Tbsp. heavy cream
- Beat 1 cup of sugar with butter until well blended. Beat in remaining sugar and vanilla.
- Add cream to make correct consistency.