Buttercream Frosting
American buttercream is simpler to make than its Swiss and Italian counterparts, which require cooking some of the ingredients, but it's no less tasty. Butter and confectioners’ sugar are beaten until fluffy; heavy cream softens the texture and vanilla extract gives it dimension. It’s leaner than other buttercreams, as it requires much less butter, but it’s still luscious. You’ll want to choose a flavorful butter to start, and make sure it’s at the correct temperature. Room temperature butter should be soft enough to press into with a finger without seeming greasy. It will whip up nicely with the confectioners’ sugar to create a fluffy, silky frosting.
- Total:
- Serves: 2 persons
Ingredients
- 1cup/227 grams unsalted butter, at room temperature
- 2cups/246 grams confectioners' sugar, sifted
- 2teaspoons vanilla extract
- ½teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons heavy cream, at room temperature
Instructions
Step 1
In a large bowl, beat the butter and sugar with an electric mixer on low speed until combined. Using a rubber spatula, scrape down the side of the bowl, then beat on medium-high until very light and fluffy, about 4 minutes. The mixture will lighten in color and become glossy. Beat in the vanilla, salt and cream. (For chocolate or raspberry flavors, see Tips.)Step 2
Use immediately or refrigerate for up to 2 days. (If preparing in advance, you’ll want to press a piece of plastic wrap directly onto the surface to prevent it from hardening. Bring the frosting back to room temperature to use it.)