American Buttercream (or plain buttercream)

American Buttercream is the easiest and most common buttercream frosting and the quickest to make. It is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. The sweetness comes from powdered sugar and the flavor from the various extracts we add. The most common is the vanilla flavor or chocolate version.

Ingredients :

• 1/2 cup butter (soft) room temperature

• 1/2 cup vegetable shortening*

• 4 cups of powdered sugar

• 1 tsp vanilla essence

• 2-3 tbsp milk or heavy cream

• a pinch of salt

Method :

• Put both the butter and veg. shortening in the mixing bowl and beat until smooth and creamy.

• Add one third of the powdered sugar and mix it on the slow speed first. Slowly increase the speed otherwise the sugar can fly all around.

• Once it all mixed well add the second part of sugar and repeat the process.

• Again repeat the same process with the third batch of sugar. Also add along the pinch of salt and vanilla essence.

• Mix the buttercream till everything is well incorporated. In between taste the buttercream to check if the buttercream is gritty.

• Add the milk or cream one tablespoon at a time to adjust consistency as it will help to keep the texture of the buttercream light and fluffy.*

Notes:

• It can be stored in refrigerator for a week and in the freezer for 3 months. After freezing, keep it in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After refrigerating, add heavy cream or milk will help thin the frosting out again.

• A lot times the icing tastes gritty so make sure the sugar is dissolved well while it gets mixed.

• Even though it is said to be an easy recipe I have noticed the temperature of the place we live in affects the texture as the butter can melt faster in hot weather so add the milk or cream only when you need it.

• The recipe can be made only using the butter or veg. shortening. Butter gives the flavor and richness but the buttercream will be more of a yellowish color and will melt faster whereas adding veg. shortening makes it light, fluffy, gives it more of white color and it doesn't melt so will help in keeping the texture stable.