American Buttercream Frosting Recipes

VANILLA BUTTERCREAM FROSTING

Steps:

• Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
• Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
• Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
• Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored.
• To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It's an arm workout, but it's worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe with.

AMERICAN BUTTERCREAM

Steps:

• Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.

AMERICAN BUTTERCREAM FROSTING

Steps:

• Optional- As mentioned above, I like a cream cheese version of this frosting best. The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit. If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same. For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese. If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.
• Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options. In most cases I'll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.
• Directions-.
• * In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth).
• * Add salt (if needed).
• * One cup at time, add 2 cups of powdered sugar, beating after each addition.
• * Add vanilla, or other flavorings and beat to combine.
• * Add about 1 tablespoon of cream, and continue beating.
• * Add the remaining 2 cups powdered sugar, one at a time.
• * Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
• Troubleshooting-.
• * If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
• * If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.

AMERICAN BUTTERCREAM

Steps:

• Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
• Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.

VANILLA AMERICAN BUTTERCREAM

Steps:

• Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.