Buttercream and Cake! Finally!

Making buttercream icing is kind of gross to me, the fact I don't really like it topped off with now I know how to make it. There is so much butter in it, Paula Deen would be proud. So today I decided to share the simple buttercream icing recipe with you.

Simple Buttercream
Yield : 3 pounds 2 ounces

Lightly salted butter, softened
1 lb.

Pasteurized egg (optional)
2 oz.

Powdered sugar, sifted
2 lb.

Vanilla extract
0.3 fl. oz. (2 tsp.)

1 In the bowl of a mixer fitted with the paddle attachment, cream the butter until light and fluffy.

2 Beat in the egg (if using). Gradually add the sugar, frequently scraping down the bowl.

3 Add the vanilla and continue beating until the icing is smooth and light.

There you have it, lots of butter and sugar, but everyone loves it. When I made it in class at the end I added in some raspberry extract and purée, which made it a beautiful pink and added some good sweet flavor to it.
This takes a lot of mixing, so keep it mixed up!