Also known as simple buttercream, American buttercream is the sweetest and easiest type of buttercream to whip up. All you have to do is beat butter until it’s light and fluffy, then mix in powdered sugar (a 1:2 ratio is a safe bet), maybe some vanilla, and a splash of milk or cream.
Dreamy Buttercream Frosting Recipe | So Easy!
FAQ
What is the easiest type of buttercream to make?
What kind of buttercream do professionals use?
Which frosting is best for beginners?
Which icing is easiest to use?
What is the easiest buttercream to make?
Probably the easiest buttercream to master, American buttercream is made by creaming butter with confectioners’ sugar until the mixture is spreadable. Cream or milk help give it a silky texture, but it’s still firmer and thicker than most other buttercreams.
What are the best substitutes for butter?
The substitute that you might want to use depends on what you are using butter for. In baking you can use any fat such as olive oil, nut butters, or even avocados. In baking you can also substitute non-fats for butter such as Greek yogurt, mashed bananas, pumpkin puree, or even applesauce. For replacing butter as a spread, you can use any fat, hummus, avocado, nut butter, or cheese. For cooking, canola oil can be a great sub, or avocado oil is also good because it has a high smoke point.
What is a good base for buttercream?
Sugar – Powdered sugar (aka confectioners’ sugar) is the base for this buttercream. Be sure to sift the powdered sugar or your buttercream may end up clumpy and gritty. Read more about my preferred types of powdered sugar below. Butter – Use high-quality butter since it’s the base of the recipe.
Can buttercream be made ahead of time?
Buttercream can be made ahead and refrigerated for up to 1 week in an airtight container. Let it come to room temperature and briefly rewhip before using. With my go-to piping tips, the French star tip and the open star tip, you can create a wide range of frosting finishes. When piping frosting, do not fill the piping bag more than halfway.