I love this buttercream. This is the best buttercream recipe with light, smooth, fluffy and creamy texture. This basic recipe can be used as a base to other flavour buttercreams. I use this frosting to top cakes and cupcakes.
Many of my friends requested for buttercream frosting recipe and finally here it is! Love these moist chocolate cupcakes?? You can get the recipe here.
What is American buttercream frosting?
It is the quick and easiest buttercream that can be made with few ingredients
and is most commonly used by home bakers. The only downside is it is sweeter compared to other buttercreams.
How to avoid American buttercream from being so sweet?
Generally American buttercream is very sweet as more icing sugar is added to get the desired texture. But you can avoid it to some extent by whipping the buttercream more..The more you whip, the less sweet and more white it is! Whip the butter on medium-high for 4-5 min initially and then continue doing it after adding every ingredient. A pinch of salt will balance the sweetness.
STORAGE:
Store the buttercream frosting in an air tight container in refrigerator for 2 weeks. It can be stored in freezer for upto 2 months. Bring it to room temperature before using.
INGREDIENTS:
• Unsalted butter ( room temperature) – 3/4 cup
• Icing sugar (sifted) – 2 cups
• Salt – a pinch
• Vanilla Essence – 1/2 tsp
• Heavy cream – 2 tbsp
PROCEDURE:
1. In a bowl, beat the butter on medium-high speed till it becomes pale and creamy. It takes about 5 minutes.
2. Add half of the icing sugar and beat on low speed until sugar is incorporated, then increase the spited to medium-high and beat flour 4-5 minutes.
3. Repeat the same with other half of icing sugar. Scrape the sides.
4. Add vanilla essence and salt and beat on low speed gradually adding whipping cream. Beat on medium-high for 5 minutes.
5. Check the consistency and add more whipping cream if needed. If frosting is not thick, add some icing sugar.Beat till you get smooth frosting.
Tips:
• Use unsalted butter as salted butter makes the frosting too salty.
• Use the butter at room temperature.It should be soft to touch but not too soft.
• If it’s too soft, you won’t get the desired texture so put it back in refrigerator for few minutes.
• Sift the icing sugar 2 times so that there are no lumps to get the smooth texture.
• The more you whip, the less sweet and more white is the cream!
