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American Buttercream
This is the frosting of my childhood. Butter, 10x, vanilla. Maybe a couple or 
3 squares of Baker's chocolatemelted and added. Maybe a little cream or
half and half. But simple and homey.
You probably won't find a butter frosting on a cake at a fine dining restaurant, but it sure is comfort food at its best.
No real recipe needed--just make this to taste. This freezes just fine for a month or so, so if you make toomuch, it's okay.
What You'll Need
cool room temperature butter
powdered sugar, sifted
pinch of salt
splash of vanilla
Optional Ingredients
melted and cooled chocolate
cream or half and half (or other liquid: orange juice, lemon juice, liqueur, etc)
food coloring
other extracts, such as lemon, orange, mint, etc
dried spices (cinnamon, ginger, etc) or citrus zest
How To Make It
- Cream the butter in the bowl of a stand mixer.
- Add the pinch of salt and then add the powdered sugar, a bit at a time, until you are happy with how sweet it is. Figure around 2 cups of powdered sugar per 4 oz. butter, but just do it to taste.
- Add your vanilla and chocolate, if using. Or, omit the vanilla and add your other extract along with some zest, if you'd like.
- Thin to spreading consistency with the liquid of your choice.
For peanut butter frosting, substitute some or all of the butter for an equal amount of peanut butter.
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