Low Iodine Classic Buttercream
Total time10 min
Prep time10 min
Cook time0 min
4.8(18)
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Learn more →Ingredients
12 servings
- 1 cup (2 sticks) unsalted butter, softened to room temperature
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 ½ cups powdered sugar, sifted
- 3 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 ½ tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and noticeably fluffy.
- 2
Reduce the mixer to low and add the sifted powdered sugar in three additions, mixing after each until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.
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