Saturday, October 13, 2018

American Buttercream

Vanilla

1 C butter, room temp
2 t vanilla
1/4 t almond extract, optional
1/8 t salt, finely ground
480 g powdered sugar, sifted
3 T half and half

Beat butter until creamy.
Dissolve salt into extracts.
Incorporate all ingredients on low speed.
Beat on high for 3 mins.
Frosts 2 dozen cupcakes.


Note 1:
If making chocolate,
replace 480 g powdered sugar with
420 g powdered sugar and 45 g cocoa powder.


Note 2:
For whipped buttercream, omit half and half.
After sugar is incorporated, beat in 3-5 T whipping cream.
Continue beating 3 mins or until fluffy.

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