American Buttercream

The final dish
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Sarah Kieffer
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Ingredients

  • 2 cups [452 g or 4 sticks] unsalted butter at room temperature
  • Pinch salt
  • 3 cups [340 g] confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • Food coloring (optional)
  • 2 tablespoons heavy cream (optional)
AmericanDessertsKid-FriendlyDairy
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Preparation

Chef’s notes

I like to add a little heavy cream at the end; I find it makes the buttercream a little lighter and creamier. However, it does make the frosting more "loose", so if you are wanting to pipe with the icing, you may want to omit it.
If you want a stiffer icing (for piping) you can add more confectioners' sugar, but note that the more you add, the sweeter the buttercream will be.
When adding food coloring, add a few drops at a time, scraping down the sides and letting the color combine completely before adding more.
Variations:
Espresso Buttercream
Citrus Buttercream:
Omit the heavy cream. Add 2 teaspoons of citrus zest (lemon, lime, orange) along with the salt and 2 tablespoons of citrus juice at the end.
Peanut Butter:
Add 1/2 cup [140 g] peanut butter along with the butter and salt. Note
Berry Buttercream:
Add 4 to 5 tablespoons [35 g] of your favorite berry jam to the buttercream at the end.
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