Ingredients
− 450g (15,87oz) unsalted butter (the whitest you can find).
− 100g (3,53oz) milk
− 100g (3,53oz) icing sugar (powdered sugar)
− 65g (2,29oz) glucose syrup
− 1 drop of vanilla or any other essence

Process:
1. Use cold butter. Take it out of the freezer beforehand and let it reach the temperature of 10 degrees C (50F). Cut it into cubes and put into the mixer bowl.

2. Add milk, icing(powdered) sugar and glucose syrup.

3. Whip at low or average speed for the first 5 minutes. The butter will break into small pieces, but the liquids won’t combine with it.

4. Speed up and wait until the liquids blend with the butter.

5. As soon as the mixture becomes homogeneous and smooth, whip for 5 more seconds and stop the mixer.

Check the buttercream.
Our buttercream shouldn’t be fluffy. It must be smooth and hold the shape well. The buttercream will look like a lump with no drops of liquid. If you noticed some drops on the cream, whip it a little bit more. Be careful not to over whip it.

Storage.
You can keep it covered with the kitchen film in the fridge for 10 days. You can keep it in the freezer up to 2 months. After defrosting, let it heat to 12-15 C (53,6 - 59F) and whip a little with a mixer until smooth and well-combined. Don’t overwhip.

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