Peggy Porschen's Vanilla Buttercream

When I first started making custom cakes, I bought a Peggy Porschen book, Simply Spectacular Cakes. I had been making SMBC (Swiss meringue buttercream) on the advice of another caker friend, but when I tried Peggy’s buttercream recipe and I was in love and I haven’t made anything else since (other than ganache).

Here’s the recipe that I follow:

1 lb. unsalted butter, room-temp/soft
2 cups powdered sugar
2 tsp. vanilla

1. Add softened butter to the mixing bowl, beat with paddle attachment on medium for 1 minute.
2. Add powdered sugar, one cup at a time. Beat for 1 minute.
3. Add vanilla.
4. Beat for 10 minutes on med/high speed (4-6 on KA).

I like the buttercream firmer for when I fill my cakes but I warm it up in the microwave 10 seconds at a time for icing. After warming it, I stir it with a spatula until it’s silky. It ices like a dream and hardens in the refrigerator perfectly.