American buttercream is the easiest and the most straightforward frosting. The most annoying part for me is the sifting but here’s a trick: some people use a food processor and pulse the icing sugar until fluffy and aerated. Use the frosting on simple cupcakes and cakes, keep it out of the fridge and enjoy!
Vanilla American Buttercream
American Buttercream
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BY YASMINE IDRISS
American buttercream is the easiest and the most straightforward frosting. The most annoying part for me is the sifting but here’s a trick: some people use a food processor and pulse the icing sugar until fluffy and aerated. Use the frosting on simple cupcakes and cakes, keep it out of the fridge and enjoy!
Ingredients
- 500 g icing sugar, sifted.
- 160 g unsalted butter, room temp
- 40-50 ml milk
- 1 tsp vanilla extract
Method
- 1)
In the bowl of a stand alone mixer with a paddle attachment, beat the butter and sugar on medium-slow speed.
- 2)
Gradually add the milk and vanilla and beat on medium-low until combined.
- 3)
Turn the mixer to medium-high speed and beat for about 5min until the frosting is light and fluffy.
- 4)
Cover with cling film and keep for up to 24hrs at room temperature.