American Buttercream Frosting

 

If someone asked me my favorite food, my answer would be American Buttercream Frosting. I would much rather have the frosting than the cake, cupcake, or cookie. Proper buttercream should form a delicate crust, and the balance of vanilla and almond extracts makes all the difference in the world.

I do appreciate Swiss and French buttercream, too, but American buttercream has my heart. I highly recommend a Lazy Susan or turntable for frosting any confection. In addition, room temperature butter can easily be over-whipped so be mindful of your texture; you don’t want this frosting to be too fluffy.

 
 

Elements

4 Sticks Butter, room temperature

1 Lb Sack Confectioner’s Sugar

1 T Madagascar Bourbon or Mexican Vanilla Extract

1/2 tsp Almond Extract

1/4 C Whole Milk or Whipping Cream

1/2 tsp Sea Salt

Directions

  1. In the bowl of a stand mixer fitted with a whisk attachment, cream the butter and salt.

  2. Slowly add sugar, one cup at a time, followed by one tablespoon of milk or cream; mix until incorporated on medium speed.

  3. Add vanilla and almond extracts.

  4. Pipe or spread on desired confection.

FrostingMelissa ChildressButter, Icing, TraditionalComment