Best Ever American Buttercream

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Best Ever American Buttercream

Creamy, silky, light, never gritty, greasy or oily, melts on the tongue and not too sweet…the perfect American Buttercream frosting for cakes and cupcakes! Learn the secret ingredients and easy technique in our step-by-step tutorial complete with photos. You are going to love this one…it tastes just like it came from an upscale bakery! All-natural, egg and soy free.

Best Ever American Buttercream by WickedGoodKitchen.com ~ Creamy, silky, light, melts on the tongue and not too sweet…the perfect American Buttercream frosting for cakes and cupcakes. Tastes just like it came from an upscale bakery! Tutorial complete with step-by-step photos. | dessert filling frosting recipe

Ingredients

  • 4 cups (480 g) 100% pure cane confectioners’ sugar, spooned into cup and leveled off, sifting not necessary
  • ½ cup (120 ml) boiling water
  • 1 tablespoon (15 ml) pure vanilla extract
  • ½ teaspoon (2.5 ml) pure almond extract
  • ½ cup (1 stick/113 g) salted butter, at room temperature
  • ½ cup (1 stick/113 g) unsalted butter, at room temperature
  • 1 cup (192 g) organic palm shortening, such as Spectrum®, at room temperature
Best Ever American Buttercream {a tutorial} by WickedGoodKitchen.com ~ Creamy, silky, light, never gritty, greasy or oily, melts on the tongue and not too sweet…the perfect American Buttercream frosting for cakes and cupcakes! Learn the secret ingredients and easy technique in our step-by-step tutorial complete with photos. You are going to love this one…it tastes just like it came from an upscale bakery! All-natural, egg and soy free.

Directions

  1. Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Carefully pour boiling water over confectioners’ sugar in a steady stream with mixer on low speed (stir).
  2. Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 4 minutes. Add extracts and mix until well blended.
  3. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes.
  4. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing too many air bubbles.)
  5. If desired, tint buttercream with food coloring paste as suggested below in the Recipe Notes section.
  6. Yield: Makes about 4½ cups; enough to fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
  7. Recipes full : wickedgoodkitchen.com
Best Ever American Buttercream Best Ever American Buttercream Reviewed by Admin on April 28, 2019 Rating: 5