American Buttercream

American Buttercream

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Buttercream is the ultimate edible luxury. Whether it's a meringue or butter base, I do not discriminate, I love it all. For years as a home baker I whipped up thousands of egg whites to create silky Swiss Meringue buttercream. These days, I stick with traditional American buttercream and have taught thousands of students over the years the art of this silky delicacy. This recipe is tried and true. You can mix and match your flavors to create any combo. Enjoy! 

1 Cup solid white shortening

1 Cup Unsalted Butter, softened.

2 tsp flavoring (vanilla, almond, butter, whatever you like)

2 Tbsp. Milk/Half & Half /Water/Liquid Coffee Creamer (don’t use heavy cream)

2 Lb pure confectioners’ sugar

½ tsp Salt

*You can also use all butter or all shortening

  1. In a heavy bottom stand mixer fitted with a paddle attachment, cream shortening, butter, flavor, salt, and liquid of choice.
  2. Add dry ingredients and mix on medium speed for 1 minute. Scrape the sides of the bowl to make sure all the dry ingredients are combined and continue to beat for 1-2 minutes until light and fluffy. If mixture feels too dry, add 1 additional Tablespoon of liquid at a time until desired consistency. 

Stiff Consistency – used for decoration such as flowers and items with upright petals like roses and sweet peas and Russian Tips. If the icing is not stiff enough the petals will droop.

Medium – creates stars, figure piping, boarders, flowers with petals that lay flat. Ideal for rosette piping. Add one additional recipe of liquid when making the full recipe.

Thin – best for writing, making fines, leaves and covering a cake. Add 2 teaspoons of liquid when making a full recipe. Mix well until blended.