By Kristine Ackerman Photography By Christopher Nastri
1/2 pound unsalted butter (2 sticks), almost room temperature
5 to 6 cups powdered sugar
Pinch of salt
2 tablespoons sour cream
1 teaspoon pure vanilla extract
» In a mixer bowl, beat the butter until light. Reduce speed to low. Slowly add the powdered sugar, waiting for the sugar to incorporate. After half of the sugar is added, increase speed and whip for 30 seconds. Add remaining sugar, sour cream, and vanilla, whip again. Use the frosting at room temperature, but store in the refrigerator. Top the buttercream with cotton candy, sprinkles, luster dust, or fresh fruit.
[/one_half] [one_half_last][/one_half_last]*Change It Up Options: Add 3 tablespoons of puréed strawberries or raspberries. Vary the extract flavoring—almond, coffee, coconut. Add cocoa powder to the powdered sugar. Blend any additions on low speed.
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