American Buttercream
Fluffy classic buttercream that pipes cleanly. Frosts about 12 cupcakes.
Ingredients
- 2 sticks unsalted butter (65-68°F)
- powdered sugar (sifted)
- 2 tbsp heavy cream
- ⅛ tsp fine sea salt
Instructions
Whip the butter: In a stand mixer fitted with the paddle attachment, beat the butter on low speed, then increase to medium-high speed and whip for about 3 minutes until light and smooth. Scrape down the sides and bottom of the bowl.
Add powdered sugar: Add the powdered sugar in three additions, mixing on low speed between each addition. Scrape down the bowl after each addition.
Add remaining ingredients: Add vanilla extract, salt, and heavy cream.
Final whip: Beat on high speed for 1 minute until smooth, fluffy, and fully combined.
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