American Buttercream Basics
American buttercream is built by beating room-temperature butter with powdered sugar until the mixture transforms from a grainy paste into a pale, whipped cloud. The final texture depends entirely on the ratio of fat to sugar and the duration of the aeration.
Temperature is your primary tool
If the butter is too cold, it will leave yellow lumps in the frosting; if it is melted, the frosting will be soup. Your butter should feel like firm clay when pressed.
- Stand mixer with paddle attachment
- Large rubber spatula
- Fine-mesh sieve
What goes in.
- 1 cup (2 sticks)unsalted butter, softened
- 3 1/2 cupspowdered sugar
- 2 tbspheavy cream
- 1 tspvanilla extract
- 1 pinchfine sea salt
Patience at the paddle
After incorporating the sugar, switch the mixer to medium-high speed for at least three minutes. You are physically forcing air into the fat to turn a dense paste into a spreadable emulsion.
The method.
Cream the butter
Place the softened butter into the mixer bowl. Beat on medium speed for two minutes until it is pale and creamy.
Sift and add sugar
Sift the powdered sugar to remove clumps. Add half the sugar to the butter and mix on the lowest speed until incorporated, then add the remaining sugar, salt, and half the cream.
Whip to final texture
Add the vanilla and the rest of the cream. Increase to medium-high speed and beat until the frosting looks like stiff, white peaks.
Smooth the bubbles
Stop the mixer and stir the frosting by hand with a rubber spatula, pressing it against the sides of the bowl to eliminate large air pockets.
Other turns to take.
Chocolate
Sift 1/2 cup of unsweetened cocoa powder in with the powdered sugar.
Brown Butter
Brown the butter first and chill it back to a solid state before starting the process.
When it doesn't go to plan.
If the frosting is too stiff to spread, add another teaspoon of cream, one at a time.
If the frosting is too loose, add two tablespoons of powdered sugar at a time until you reach the desired resistance.
Do not over-mix once the frosting is whipped, or you will lose the aeration and end up with a dense, greasy coating.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra pinch of salt in the recipe to avoid an over-seasoned end result.
How long will this stay fresh?
It can sit at room temperature for a day, or be refrigerated for up to a week. Always bring it back to room temperature and re-whip it before using.
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