Description
American buttercream is a classic frosting that is delicious on cakes, cookies, and bars. This frosting is a breeze to make, and the flavor variations are endless.
Makes enough to frost a 2-layer cake.
From Bridget Edwards of Bake at 350.
Ingredients
- 1-½ cup Salted Butter, Shortening, Or A Combination (I Recommend 1 Cup Butter And 1/2 Cup Shortening)
- 1 teaspoon Vanilla Extract
- 2 pounds Powdered Sugar, Sifted
- 6 Tablespoons To 8 Tablespoons Milk, As Needed
Preparation
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.
