American Buttercream
This American Buttercream recipe creates a light and airy frosting, perfect for cakes and cupcakes, made with unsalted butter, powdered sugar, and vanilla.
Equipment
- stand mixer
- Fine Mesh Strainer
- Flexible spatula
Ingredients
Buttercream Ingredients
- 12 ounces unsalted butter, softened to about 65°F/18°C (3 sticks; 340 g)
- 12 ounces organic powdered sugar preferably tapioca-based (about 3 cups, spooned; 340 g)
- 2 teaspoons vanilla extract
- ¾ teaspoon Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
- 3 ounces heavy cream straight from the fridge
- other extracts or gel-paste food coloring to taste
Instructions
Buttercream Preparation
- Place the butter in the bowl of a stand mixer, then sift the powdered sugar on top. Fit the machine with a paddle attachment, and mix on low until the powdered sugar is fully incorporated.
- Add vanilla and salt, then increase speed to medium and beat until the frosting is airy and light, pausing along the way to scrape the bowl and beater as needed. This will take about 6 minutes.
- Reduce speed to low, then drizzle in the cream. When fully incorporated, pause to scrape the bowl and beater, then continue beating a few seconds more on medium speed.
- Taste and adjust salt and vanilla as needed, or add whatever other extracts or gel colors are desired. Use immediately.
Notes
If you don't have organic powdered sugar on hand, conventional powdered sugar will be fine; just add ½ teaspoon of plain, unsulfured molasses along with the salt and vanilla to create a similar depth of flavor.
Nutrition
Serving: 1servingCalories: 110kcalCarbohydrates: 16gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgSugar: 15gVitamin A: 100IU
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