Ingredients:

  • 225g unsalted butter, slightly cool (60°F/15°C)
  • 340g organic confectioners’ sugar, sifted
  • 15ml heavy cream (for vanilla version) / 30ml heavy cream (for chocolate version)
  • 10ml pure vanilla bean paste
  • 1.5g fine sea salt
  • 30g Dutch-processed cocoa powder, sifted (for chocolate version only)

Instructions:

  1. Place the cool butter and fine sea salt in the bowl of a stand mixer fitted with a paddle attachment.
  2. Beat on medium-high speed for exactly 5 minutes until the butter transforms from yellow to nearly white and increases significantly in volume.
  3. Lower the mixer speed to the 'stir' setting. Gradually add the sifted confectioners' sugar one tablespoon at a time until integrated.
  4. Pour in the vanilla bean paste and the first 15ml of heavy cream. If making the chocolate version, add the sifted cocoa powder and the additional 15ml of heavy cream at this stage.
  5. Turn the mixer to the lowest possible setting for 2-3 minutes. This 'massages' the frosting to remove large air pockets and ensure a glass-smooth finish.
  6. Transfer the buttercream to a piping bag fitted with a large star tip and apply to cooled cupcakes.