American Buttercream
This American buttercream is silky, smooth, and easy to work with. It keeps its shape perfectly after decorating. It’s everyone’s first choice for decorating cupcakes.
Ingredients
- 300 g Soft unsalted butter
- 450 g Icing sugar
- 1 tbsp Vanilla paste or extract
- 40 ml Heavy cream or whole milk
Instructions
- Beat the soft butter for about 4 minutes until it looks pale, fluffy, and creamy. Use a stand mixer with a paddle attachment or a handheld mixer.
- Sift the icing sugar and add it to the butter. Pulse the mixer a couple of times until most of the sugar is combined. Continue beating on medium speed until combined.
- Add the vanilla paste or extract. Continue beating for about 5 more minutes on medium speed. Add the cream or milk and finish beating until integrated. The buttercream must look fluffy and creamy.
- If your buttercream doesn’t look silky and smooth, remove ½ a cup of buttercream and microwave it for about 15-20 seconds until almost melted. Pour over the rest of the buttercream and mix with a spatula. Repeat the process if you’d like an even silkier buttercream.
- To dye the buttercream, scoop it into small bowls with the amount you’ll need. Add gel or paste coloring gradually and mix until you reach the tone you’re looking for.
- To dye black buttercream add one or two teaspoons of cocoa powder for every ½ cup of buttercream, and mix well. This will help the buttercream get to a darker color faster without having to use tons of food coloring. After the cocoa powder, add black food color until you get black or dark gray buttercream.
- Store at room temperature until use. Or store in the refrigerator, well covered, for a week or in the freezer for a month.
Video
@luciapaularecipes chocolate Halloween cupcakes 4 decorations🎃 find the recipe at luciapaula.com 🙌#cakes #baking #cupcakes #halloween ♬ Monster Mash - Countdown Singers