This has truly become my go-to recipe for frosting basic cakes and cupcakes when traditional American buttercream is requested – it has such a wonderful flavor and consistency and pipes like a dream for cupcakes! I’ve modified the flavor by adding melted white chocolate for white chocolate buttercream and strawberry puree for a lovely fresh strawberry buttercream – the possibilities are truly endless! Hope you all enjoy as much as I do!
|4 Sticks||unsalted butter, room temp|
|1 – 2lb Bag||powdered sugar, sifted|
|1 & 1/2 tsp||vanilla extract|
Cream your softened butter in a stand mixer with the paddle attachment until light in color and smooth. Gradually add powdered sugar until all has been used (I usually scrape down the side of the bowl to make sure all has been incorporated). Add salt and vanilla flavoring – mix well. Slowly add the buttermilk to achieve desired consistency – I find that adding the full 1/4 cup is usually a good piping consistency for my cupcakes, but you may prefer more or less – completely up to you! Scrape your bowl once more and mix on a slightly higher speed to fluff up your buttercream. Fill your piping bag or frost away! (Also, I will say that when you can find the full-fat buttermilk, you’ll get an even better flavor out of your buttercream!)