by merrill
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Photo by Sarah Shatz
6 ounces (1 1/2 sticks) unsalted butter, softened Ask a question about this ingredient
2 egg yolks (from good quality eggs that have been refrigerated) Ask a question about this ingredient
2/3 cups sifted confectioner's sugar Ask a question about this ingredient
2 tablespoons kirsch, rum, orange liqueur, strong coffee OR 1 tablespoon vanilla extract OR 2 ounces melted semisweet chocolate Ask a question about this ingredient
Beat all of the ingredients in the bowl of an electric mixer or with a hand beater for about 5 minutes at medium speed, until creamy and light. Chill until cold, but still spreadable, before using. Make sure to keep the cake refrigerated after you've iced it, and serve soon after removing from the fridge.
Ask a question about this stepI have been making this buttercream for every cake that I make. As advertised, it IS the best! Thank you!
I have also been searching for a go to buttercream recipe--i have been flip-flopping between a few. I should have known to turn to Julia!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
This is the simplest, yummiest buttercream base I've ever seen. So versatile and dependable.