1 1/2 sticks of butter
powdered sugar
1 tsp vanilla extract


1. Make the buttercream!

You may not have noticed a measurement for the powdered sugar. Well, it’s because I don’t think I’ve ever measured it a day in my life. What you’re looking for is a light and airy consistency.

The first key is to whisk the softened (not melted!) butter until there is no trace of yellow coloring. Once that is done, you can begin adding in your powdered sugar by half cups. Letting it mix into the butter, then adding more. You’re looking for a light consistency. If you feel like it’s heavy when you put a spatula in, then you need to add some liquid to lighten it up. Mix until a fluffy consistency occurs. If I had to caution a guess, I would say it’s 2-3 cups of powdered sugar.