Basic American Buttercream
This is a standard crusting-style buttercream. It is meant for frosting cakes or piping borders that need to hold a clean edge.
Temperature control is your main variable.
If your butter is too warm, the frosting will turn into a greasy soup; if it is too cold, the sugar will never incorporate smoothly. Aim for cool room temperature, where the butter gives slightly when pressed.
- Stand mixer with paddle attachment
- Large mixing bowl
- Rubber spatula
What goes in.
- 1 lbunsalted butter, softened
- 4 cupspowdered sugar, sifted
- 2 tbspheavy cream
- 1 tspvanilla extract
- 1 pinchfine sea salt
Creaming the butter
Before adding sugar, beat the butter on medium-high speed for at least five minutes until it turns from yellow to nearly ivory. This creates the structural air pockets needed for a light texture.
The method.
Cream the butter
Place the softened butter in the mixer bowl. Beat on medium-high speed until it is pale and creamy, about 5-7 minutes.
Add sugar in stages
Turn the mixer to the lowest speed. Add the sifted powdered sugar one cup at a time, waiting for each to incorporate fully before adding the next.
Adjust consistency
Add the vanilla, salt, and half the cream. Increase to medium speed and beat for 2 minutes. If the mixture is too stiff to spread, add the remaining cream a teaspoon at a time.
Smooth the texture
Switch to a rubber spatula and beat the frosting against the sides of the bowl by hand for 30 seconds to force out any large air bubbles.
Other turns to take.
Chocolate
Add 3/4 cup of high-quality cocoa powder with the first cup of powdered sugar.
Espresso
Dissolve 1 tablespoon of instant espresso powder into the cream before adding it to the mixture.
When it doesn't go to plan.
Always sift your powdered sugar to avoid lumps that will clog a piping tip.
If the frosting breaks or curdles, it is usually because the butter was too cold; keep beating, the friction will warm it enough to emulsify.
Do not use salted butter, as the salt content varies by brand and can easily overwhelm the sweetness.
The ones that keep coming up.
Can I use milk instead of heavy cream?
Yes, but use it sparingly as it thins the frosting much faster than cream.
How long does this keep?
It will hold in an airtight container at room temperature for two days or in the refrigerator for a week.
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