Buttercream | Sweet Buttercream for Cake Decorating

Beat the room-temperature butter on high speed, without adding anything, for 5 minutes, until it turns from yellow to almost white and increases noticeably in volume. Shortening this step will leave the buttercream heavy and yellow; this is what makes it light.

Add the milk, vanilla, and salt and beat for 2 more minutes. The buttercream is ready when it holds on a spatula without falling off. If it is too thick, add 10 ml more milk; if it is too soft, add 30 g powdered sugar. Before transferring it to a piping bag, press it with a spatula to remove air pockets.