Sam Frith’s amazing buttercream recipe. It is much less sweet and fat than regular buttercreams and for buttercreams without an Italian meringue base, this is my go-to recipe.
- 570gr powdered sugar
- 62gr soft unsalted butter
- 1 tsp vanilla extract
- 70ml milk
Beat together the butter, vanilla, milk and half of the powdered sugar until smooth.
In four equal portions, beat in the remaining powdered sugar, making sure you beat for two to three minutes between each addition, for the lightest result.