Imagine a tradition American Buttercream that is silky smooth, stable in warm weather, tastes delicious to compliment your cakes and has the ability to enhance the brightest of colours in your cake and cupcake decorations. If this is what you’re looking for, keep reading and watch my full step by step how to video.
Author: Katherine Walton
-250 grams salted butter (cool room temperature but soft)
-500 grams (4 metric cups) icing sugar
-1 teaspoon Vanilla extract or other flavouring (I use Wilton’s Clear Vanilla Flavouring)
-1/2 tablespoon milk (room temperature)
- Add cool but soft salted butter to mixer, beat on medium speed, then scrape the bowl as necessary.
- Continue to mix and increase speed to highest. It is very important that the butter is beaten until it changes colour to a very pale almost white or ivory colour.
- Scrape the bowl as needed.
- Add icing sugar in small batches at a time. Mix on low speed when adding the icing sugar, then increase the speed. It is important that all of the icing sugar is fully incorporated into the butter. You must scrape the bowl as necessary. This is essential to achieve a smooth consistency.
- Add milk and vanilla extract or other flavouring. I use a clear vanilla flavouring to retain a pale as possible natural colour in the buttercream.
- Continue to mix at medium to high speed until smooth.
- Add desired gel food colouring.
- Store in an airtight container or bowl and cover immediately to stop the buttercream from crusting.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Icing sugar is also known as powdered sugar.
Store the buttercream sealed in an airtight container. You may store in the fridge for up to 5 days and at room temperature for up to 3 days. If stored in the fridge bring to room temperature before using again. The buttercream will harden.