American Buttercream

Looking for a creamy melt in your mouth buttercream, follow my classic recipe! My favorite topping for cakes would be the perfect buttercream, and this recipe definitely does the job. The combination of something as simple as butter and sugar makes magic in my mouth. This recipe is super adjustable as any flavour extract could take the place of vanilla essence. For a stiffer buttercream just don’t add any liquid, but heavy cream/milk helps get that creamy effect. I often get many remarks on the buttercream tasting just like Magnolia Bakery which says a lot!

Ingredients

1 1⁄2 cup of unsalted softened butter
3 cups of powdered/confectioners sugar (sifted)
1 tbsp heavy/milk
2 tsp of vanilla essence
1⁄4 tsp of salt

amount can frost 16 cupcakes and two layer 8 inch cake

go by your instinct while making; more sugar if too creamy or more heavy cream if too stiff

it takes double the time if you do not have a stand mixer

Buttercream

Cream the unsalted butter in stand mixer. 30 seconds medium speed-repeat 4 times
Consistency should be fluffier and color should be a light yellow
Add the sugar 1 cup at a time and beat at medium high speed
Add milk, salt, and vanilla and beat for 1 minute or till desired consistency
The buttercream should be soft when touched but stiff when left alone