American Buttercream Frosting
Calories: 45
Adjust Servings Here: 12 cups
Description
My American buttercream has a glossy sheen due to the unique method I use in making it. This simple and easy recipe makes a delicious velvety smooth texture, not grainy buttercream. This will soon become your favorite frosting recipe.
Ingredients
Fill and Frost One 8-inch layer cake or Frost 24 cupcakes
- 1 kg (2 lb) Unsalted butter softened
- 1 kg (2 cups) Powdered sugar
- 60 ml (4 tbsp) Hot heavy cream or whole milk
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- ½ tsp Salt
Instructions
- Cream the Butter - In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium-high speed for 10 minutes until pale and fluffy.1 kg Unsalted butter
- Add the Hot Cream - Heat the heavy cream until hot but not boiling. Slowly pour the hot cream into the whipped butter while mixing on medium speed. Add the vanilla extract, almond extract, and salt. Continue mixing for 5 minutes until smooth.60 ml Hot heavy cream, 2 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Salt
- Add Powdered Sugar - Add the powdered sugar in two batches on low speed until fully incorporated. Increase mixer speed to medium-high and whip for another 8 to 10 minutes until light, fluffy, and silky smooth.1 kg Powdered sugar
- Use or Store - Use immediately or store in an airtight container.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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