Sweet Cream Frosting

1 1/4 C unsalted butter, cold
40 g (1/4 C) sweet cream buttermilk powder
1/2 C whole milk, cold from fridge
300 g (2 1/2 C) powdered sugar, unsifted
1/2 C whole milk, cold from fridge
90g (3/4 C) powdered sugar, unsifted
1/16 t fine salt
1/4 t vanilla

Cut butter into 2-inch pieces and let soften slightly, about 10 mins.

In a stand mixer, combine butter and buttermilk powder.
Whisk on high 3 mins.

Butter should be slightly lighter in color and texture.
Very gradually, emulsify 1/2 C cold whole milk.
Gradually beat in 300 g powdered sugar.

(Sugar will incorporate much faster than milk.)

Once fully incorporated, beat on high for 1 min.

If buttercream is curdled, continue mixing.

If soupy, refrigerate, and the whisk again.

Very gradually, emulsify second 1/2 C cold whole milk.

Beat on high for 1 min.

Gradually add remaining powdered sugar, salt, and vanilla.

(All of these are optional).

Beat on high for 1 min.

Switch to a paddle attachment and beat on low 2-3 mins.

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