AMERICAN BUTTERCREAM
Steps:
- Beat the butter in a stand mixer until it is creamy and slaps the sides of the bowl. Scrape your bowl. Mix the salt with the milk, and then add 3 tablespoons of the milk along with the vanilla extract and blend slowly until combined. Raise the speed to medium and beat to form a smooth butter mixture.
- Add half of the powdered sugar and blend on low until combined. Scrape the bowl, add the remaining sugar, set the mixer to low and blend for 2 to 3 minutes. Resist the urge to add more milk right away because the buttercream will thin out as it mixes. After mixing on low for 2 to 3 minutes you can choose to add more milk, 1 teaspoon at a time, to reach your desired consistency.
- Scrape your bowl, then set the mixture to medium-low and mix for 10 minutes. You may scrape the bowl halfway through. The frosting can be made softer with the addition of milk, 1/2 teaspoon at a time. The frosting will keep for 3 days at room temp, or 2 weeks refrigerated.
- Buttercream Variations:
- Add 1/2 cup marshmallow creme to the finished buttercream.
- Stir in a generous amount of chopped chocolate sandwich cookies for a delicious cookies-and-cream filling.
- Add up to 1/2 cup of creamy peanut butter to the finished buttercream.
- Add 2 to 3 ounces of melted and cooled bittersweet baking chocolate to the finished buttercream.
- Dissolve 2 to 4 teaspoons of instant espresso powder into your vanilla extract for coffee buttercream. This also works with the melted chocolate for mocha buttercream.
- Eliminate the vanilla extract and add up to 2 teaspoons of peppermint, lemon, orange, coconut or almond extract. You may choose to add a few drops of vanilla just to round off the flavor.
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