Classic American Buttercream
This is the workhorse of home baking, stable enough to pipe into structure yet soft enough to spread across a cake with a single pass of an offset spatula. Patience during the creaming stage is the only requirement for achieving a texture that does not feel gritty on the tongue.
Temperature is your only enemy
If the butter is too warm, the frosting will melt; if the sugar is added too fast, it will clump. Start with room-temperature butter that still holds its shape when pressed.
- Stand mixer with paddle attachment
- Rubber spatula
- Large mixing bowl
What goes in.
- 1 lbunsalted butter, softened to room temperature
- 2 lbpowdered sugar, sifted
- 2 tbspheavy cream or whole milk
- 1 tbspvanilla extract
- 1/4 tspfine sea salt
Cream the butter until ivory
Beat the butter alone for at least five minutes before adding sugar. It should turn from yellow to a nearly white, fluffy cloud.
The method.
Beat the butter
Place the softened butter in the mixer. Beat on medium-high until the volume increases and the color lightens significantly.
Incorporate sugar
Lower the speed to its minimum setting. Add the sifted powdered sugar one cup at a time, waiting for each to disappear before adding the next.
Add liquids
Pour in the cream, vanilla, and salt. Increase speed to medium and beat for another three minutes.
Refine the texture
Switch to a rubber spatula and stir by hand for one minute, pressing against the side of the bowl to push out any remaining air pockets.
Other turns to take.
Chocolate Buttercream
Replace one cup of powdered sugar with three-quarters cup of high-quality cocoa powder.
Brown Butter Variation
Brown half of the butter in a pan until nutty and fragrant, chill until firm, then proceed as directed.
When it doesn't go to plan.
Always sift the powdered sugar, even if the bag says it is pre-sifted, to avoid tiny lumps in your piping tip.
If the frosting looks too stiff, add milk half a teaspoon at a time.
If the frosting is too soft to hold a shape, put the bowl in the refrigerator for 10 minutes and whip again.
The ones that keep coming up.
Why is my buttercream gritty?
The sugar has not fully dissolved into the butter fat. Keep whipping on medium speed; the friction will eventually smooth it out.
Can I store this?
It keeps in an airtight container in the refrigerator for a week. Bring it back to room temperature and re-whip before using.
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