Ingredients
226g unsalted butter
454g icing sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon fine sea salt
60-80g milk or heavy cream
Method
The butter should be at room temperature. Sift the icing sugar and keep aside till needed.
The milk/cream should be at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and smooth, 1 to 2 minutes.
Gradually add the icing sugar and mix on medium-low speed to combine. Once all the sugar is added, raise speed to medium-high and cream until light and fluffy, 4 to 5 minutes.
Then add vanilla extract and mix to combine. When adding milk/ cream, pour it in and mix just until incorporated.
The American buttercream can be used immediately or refrigerated in an airtight container. You could also add any colouring you like.
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