Master Instructions1. Beat butter in bowl of electric mixer at medium-high speed until fluffy, about 1 minute. Add sugar one spoonful at a time until incorporated. Beat, scraping down sides of bowl as needed, for 3 minutes.
2. Add vanilla and egg and beat until frosting is a fluffy mass, 3 to 5 minutes. (Buttercream may be covered and kept at room temperature for several hours or refrigerated in airtight container for 1 week. Bring to room temperature before using.)
VARIATIONS:
Orange Buttercream
Follow master recipe, replacing vanilla with 3 tablespoons orange liqueur and 11/2 tablespoons grated orange zest.
Lemon Buttercream
Follow master recipe, replacing vanilla with 11/2 tablespoons lemon juice and 11/2 tablespoons grated lemon zest.
Almond Buttercream
Follow master recipe, reducing vanilla to 1 teaspoon and adding 1/2 tablespoon each almond extract and almond liqueur.
Coffee Buttercream
Follow master recipe, stirring 11/2 tablespoons instant espresso and 11/2 tablespoons coffee liqueur into 1 tablespoon vanilla until coffee dissolves.
Chocolate Buttercream
Follow master recipe, beating in half the sugar, then adding 4 ounces melted and cooled bittersweet chocolate. Beat in remaining sugar and reduce vanilla to 1 tablespoon and beaten egg to 2 tablespoons.