Vanilla Buttercream

The secrets to making this divine buttercream, writes Vancouver-based baker Rosie Dykin in her first book, Butterscotch Baking (Random House, 2013), are to "make sure your butter isn't too cold, and then whisk it like crazy!" When properly whipped, the buttercream is extremely fluffy-almost like whipped cream - and surprisingly low-fat. "When it's cooked properly, it's easy to use," adds Dakin. "It's like pushing the air." In addition, since its version is much less sugar than in most buttercreams, it will not make your teeth hurt.
In a stand mixer with a paddle attachment (or a hand mixer with an egg whisk attachment or whisk), beat the butter on high speed until it is pale as ivory and very fluffy, at least 5 minutes. While whisking, clean the sides and bottom of the bowl twice.Turn down the speed of the mixer and gradually add the sugar. When the mixture is ready, clean the bowl again, then slowly pour in the milk and vanilla; mix until smooth. Clean the bowl again.Turn on the mixer at maximum power and beat the buttercream until fluffy, 8 to 10 minutes. "It should look almost like whipped cream and lose the waxy sheen inherent in butter."Cook for about 3 hours at room temperature. While you can prepare the buttercream a few days in advance and chill it, it will take some time to bring it back to room temperature (about 3 hours) and re-whisk it until you get the proper cloud-like texture - much longer than just cooking it fresh.