Ingredients
VANILLA BUTTERCREAM
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, softened
1 ½ cups
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4 ½ cups powdered sugar
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¼ teaspoon salt
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⅔ cup heavy whipping cream
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1 tablespoon pure vanilla extract
CARAMEL BUTTERCREAM
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, softened
1 ½ cups
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⅔ cup dulce de leche
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¼ teaspoon salt
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4 ½ cups powdered sugar
CHOCOLATE BUTTERCREAM
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, softened
1 ½ cups
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4 ½ cups powdered sugar
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½ cup unsweetened cocoa
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¼ teaspoon salt
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⅔ cup heavy whipping cream
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2 (1-ounce) squares bittersweet baking chocolate, melted
Directions
vanilla buttercream
- Beat butter in bowl at medium speed until creamy. Gradually add powdered sugar and salt alternately with whipping cream and vanilla, beating at low speed and scraping bowl often, until well mixed and fluffy.
caramel buttercream
- Beat butter in bowl at medium speed until creamy. Add dulce de leche; beat until well combined. Gradually add powdered sugar and salt, beating at low speed and scraping bowl often, until well mixed and fluffy.
chocolate buttercream
- Beat butter in bowl at medium speed until creamy. Reduce speed to low; gradually bean in powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often, until well mixed and fluffy. Stir in melted chocolate.
