American Buttercream is an icing sugar-based buttercream that is characteristically sweet and creamy. It is great to use as frosting for cupcakes and cakes. This American Buttercream is especially good because it is extra creamy and smooth. It is on the sweeter side so if you prefer a less-sweet buttercream I recommend making Swiss Meringue Buttercream instead.
Tips for Making Perfect Buttercream
Use high-quality vanilla: Using a high-quality natural vanilla extract greatly enhances the flavour of this buttercream.
Mix the buttercream well: If the butter/shortening and icing sugar is not beaten until light and fluffy before adding the heavy cream and flavouring, the buttercream will be more yellow in colour and dense.
Go for pastel colours:When colouring the buttercream, do not add too much icing colour or the colour will be too intense and unnatural looking. Try to create a pastel colour instead.
Recipe Q & A
Q: Why is my buttercream dark?
A: Your buttercream may be dark if the butter/shortening and icing sugar was not beaten sufficiently. It may also be dark if your vanilla extract has a dark pigment. You can use a clear vanilla extract to keep your buttercream white, however most brands available are artificially made.
Q: Can I substitute butter for the shortening in the recipe?
A: Yes you can, however the colour of the buttercream will be more off-white