4 cups powdered sugar ( or 1 lb)
1 cup butter (softened salted sweet cream)
2-3 tsp vanilla
1-2 Tbsp milk
1. Add softened butter and vanilla to a mixing bowl and mix until completely combine.
2. Add powdered sugar and beat on low until it is incorporated. Then move the mixer up to medium-high speed. Scrape sides and the bottom of bowl often. When completely mixed the frosting may appear dry.
3. Add milk a little bit at a time until frosting is the proper consistency.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp fine salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
4 tsp pure vanilla extract
1 cup buttermilk or plain kefir, room temperature
1. Preheat oven to 350 degrees. Butter and flour two 9 inch cake pans, tapping out excess flour.
2. In a medium bowl, whisk together flour, baking powder and salt. Set flour mixture aside.
3. In a large mixing bowl using an electric hand mixer (or stand mixer), beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
4. Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl. Add 4 tsp vanilla extract and beat to combine.
5. Reduce mixer to medium speed and and the flour mixture in thirds alternation with the 1 cup of room temperature buttermilk, allowing the flour and buttermilk to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth.
6. Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350 degrees for 28-30 minutes. Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen an turn out onto a wire rack to cool completely before applying the Vanilla Frosting.
Vanilla Buttercream Frosting
1 1/2 cups unsalted butter, room temperature
4 1/2 to 5 cups powdered sugar
or added to taste
1/4 tsp fine salt or to taste
4 tsp vanilla extract
3-4 Tbsp heavy cream or whole milk added to desired consistency
1. In the bowl of a stand mixer fitted with the whisk attachment , beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.
2. Meanwhile, sift 4 1/2 to 5 cups of powdered sugar. Reduce mixer to medium-low speed and add powdered sugar one heaping Tbsp at a time, letting it incorporate with each addition. Add powdered sugar to taste an beat until it is fully incorporated, scraping the sides of the bowl as needed.
3. Add 1/4 tsp fine salt (or to taste), then add 4 tsp vanilla extract, beating until incorporated.
4. Add 3 Tbsp heavy cream or milk, 1 Tbsp at a time, and adding it to the desired consistency. Beat another minute until whipped and well combined.
