A little bit of salt goes a long way to improve the flavor. If you don’t have salted butter then add a pinch of salt to the mix. I use salted butter because salt enhances the flavor. If you want a very stiff buttercream you do not need to add milk or cream.
Milk or cream will help thin the buttercream out and give it a smoother consistency. You only need a little bit to make a big impact on flavor. Granulated sugar will make the buttercream taste gritty. It is important to use powdered sugar and not granulated sugar. If you can’t have dairy then margarine will work but make sure you use the kind that comes in a stick and not in a tub. Margarine gives the frosting a greasy feel and “off” flavor. Whip it until it is fluffy! Ingredients needed for an American buttercream: Because of the color of the butter, it will never become pure white but it will get pretty close. Not only will that make it fluffier but it will make it whiter. The longer you beat the buttercream, the more air you will incorporate into the frosting. If you want a fluffy buttercream, all you need to do is whip it longer. The only difference between the two textures is air. and pasty, or it can be light fluffy and airy. This vanilla buttercream can be thick, stiff. How do you get a fluffy buttercream frosting? Perfect buttercream frosting for cupcakes. If you use enough food coloring to loosen the buttercream, add more powdered sugar. Keep in mind that the more food coloring you use, the thinner and looser the buttercream will get. If the buttercream is not white enough for you after you whip it then add drops of white food coloring until you get the shade of white you need. But it will never be a true pure white if you use butter. The more you whip it, the fluffier it will get and the whiter it will become. Without white food coloring, this vanilla buttercream will give you an ALMOST white color.
If you want a pure white frosting, you will need to use white food coloring. That’s trickier to do with an all-butter buttercream. Occasionally I get a request from a bride for a pure white wedding cake. The only drawback to using butter is the color. So stick with all-butter for the best vanilla buttercream. If you use vegetable shortening, not only will it feel greasy, but it will taste bland. If you have ever had a buttercream that feels greasy, it is because it was made with vegetable shortening or margarine. I prefer an all-butter vanilla buttercream for the best flavor and texture. It is also the sweetest buttercream compared to Italian Meringue and Swiss Meringue buttercream. It is the easiest buttercream you can make and the most versatile if you need to adjust the consistency. What is American buttercream?Īmerican buttercream is a sweet, creamy frosting made with butter and sugar. You can use this buttercream frosting for cupcakes, cakes, cookies, or whatever your heart desires. We add a fourth ingredient that helps you adjust the consistency. This is a basic American buttercream that really only requires three ingredients.
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