American Buttercream Frosting

 

If someone asked me my favorite food, my answer would be American Buttercream Frosting. I would much rather have the frosting than the cake, cupcake, or cookie.
Proper buttercream should form a delicate crust, and the balance of vanilla and almond extracts makes all the difference in the world.

I do appreciate Swiss and French buttercream, too, but American buttercream has my heart. I highly recommend a Lazy Susan or turntable for frosting any confection.
In addition, room temperature butter can easily be over-whipped so be mindful of your texture; you don’t want this frosting to be too fluffy.

 
 
 
 

Elements

1 (2-LB) SACK CONFECTIONERS’ SUGAR

1 CUP CRISCO SHORTENING

1/4 CUP UNSALTED BUTTER, SOFTENED

2 TEASPOONS MADAGASCAR BOURBON VANILLA EXTRACT

1/4 TEASPOON ALMOND EXTRACT

1/8 TEASPOON BUTTER FLAVORING

3/4 CUP WHOLE MILK

1/4 TEASPOON SEA SALT

Directions

  1. In a large mixing bowl, add shortening and unsalted butter; beat on medium speed until creamy and smooth.

  2. Add sea salt, vanilla extract, almond extract, and butter flavoring to the bowl; mix until well combined.

  3. Add confectioners’ sugar to the bowl in small batches, beating on low speed after each addition to incorporate.

  4. Slowly add whole milk to the bowl while mixing on low speed; continue beating until frosting reaches desired consistency. If it’s too thick, add milk in small amounts until smooth.

  5. Use immediately or refrigerate in an airtight container until ready to use.

x, Melissa

FrostingMelissa ChildressButter, Icing, TraditionalComment