American buttercream: Recipe, ratios and uses

American buttercream: Recipe, ratios and uses

The majority of American buttercream recipes take a "more is more" approach with a 1:2 ratio of butter to powdered sugar by weight, while others use a 2:3 ratio to dial back the sweetness. But that ratio can be dropped all the way down to a 1:1 combination of butter and powdered sugar, and it will still produce a thick and fluffy frosting.

12 ounces organic powdered sugar, preferably tapioca based, such as Wholesome; see note (about 3 cups, spooned; 340g) 2 teaspoons vanilla extract. 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight. 3 ounces (85g) heavy cream, straight from the fridge.

How to make the best American buttercream recipe?

Ingredients. 1 2 cups unsalted butter, room temperature (434g; 1 lb box) 2 1 Tbsp vanilla extract or vanilla bean paste (12g) 3 1/2 tsp salt (3g) 4 7 cups powdered sugar (907g; 2 lb bag) 5 3 Tbsp heavy cream or whipping cream (45g)

What's the ratio of butter to sugar in buttercream?

American buttercream traditionally uses a 1:2 ratio of butter to sugar. That means twice as much sugar as butter by weight. But there’s no rule that you have to use so much sugar.

How to make a high ratio buttercream cake?

1 2 cups of high-ratio shortening ( Sweetex) 2 1 cup of unsalted butter 3 2 Tbsp of clear vanilla extract 4 1/2 teaspoon butter flavoring 5 1/2 tsp of lemon flavoring 6 10 cups of confectioner’s sugar 7 1 cup of heavy cream 8 1 tsp of kosher salt 9 2 tbsp of meringue powder

What kind of butter is in American buttercream frosting?

American buttercream is made from creamed butter or shortening and powdered sugar. The great thing about American buttercream is that it is so easy. 10 minutes. One bowl. Boom! Vanilla frosting for cakes, cupcakes, macarons, sugar cookies, and a topping for brownies and bars. This classic frosting can be flavored an unlimited number of ways.

American Buttercream Recipe (ABC)

American buttercream traditionally uses a 1:2 ratio of butter to sugar. That means twice as much sugar as butter by weight. But there’s no rule that you have to use so much sugar.

If using Crisco, you may have better luck with the “Fluffy Vanilla Buttercream” recipe (substituting the butter for Crisco). —If you do try this high ratio recipe, just know that you will not need as much liquid. Recipes containing high ratio shortening call for higher amounts of liquid than “regular” shortening or butter recipes.

Hi-ratio shortening is key to making this crusting buttercream recipe. If you use a store brand, check the label for trans fats. Brands like Crisco do not contain trans fats and that will affect the way your buttercream frosting recipe.

But this recipe is super fast, so I usually do them back to back or have 2 mixers going at the same time. Recipe for Bakery Buttercream Frosting HOW DO YOU MAKE Bakery Buttercream Frosting? Combine butter & shortening in your mixer bowl & beat on high until creamy. Beat in confectioners sugar, 1 cup at a time on low until well incorporated.

A guide to everything you need to know about making American-style buttercream. What ingredients to use and what to avoid and specific directions to guarantee a creamy texture. Included: a basic recipe along with a list of possible variations so you can make the best buttercream to your taste.

Make a Perfect Crusting Buttercream Frosting

The good thing is with American buttercream, it's really hard to break. You're going to have more problems with breaking with a cooked buttercream recipe, but it absolutely can happen with this one. I once added some warm cooked strawberries to my buttercream and it instantly broke. I tried everything I could to save it and it was a lost cause.

Cream the shortening, flavorings, and hot liquid with the paddle attachment until well combined and creamy. Then stream in the first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one.

Instructions. Use whisk attachment to whisk together your butter, lemon extract, and lemon zest. Then add your powdered sugar. Leave on for 10 minutes and walk away. After 10 minutes you will have fluffy delicious lemon American Buttercream.

1/2 – 1 teaspoons salt. 2 pound confectioners’ icing sugar, sifted. Cream shortening, whip cream, flavoring, and salt until fluffy; add confectioners’ sugar, small amount at a time. Beat at medium to high speed until fluffy. If frosting is too stiff add extra whipping cream; too thin add extra confectioners’ sugar.

Other Types of Buttercream. If you are interested in experimenting with other other types of buttercreams, read the post on the difference between Italian, French, and Swiss buttercream. Also, check out this vanilla frosting recipe for a classic American buttercream. And, remember to check out the web story about this condensed milk buttercream.

Stabilizing American Buttercream

Now back to the American buttercream frosting. I know there are over a million (maybe a zillion) American Buttercream Frosting Recipes on the world wide web and you may already have a favorite. If you do have a favorite don’t change what ain’t broken. Keep it. Use it. Don’t change just because you see a new recipe.

Use the bowl of a stand mixer with the paddle attachment. Combine the meringue powder, liquid creamer, and approximately two cups of powdered sugar. Pro tip - we make a meringue first this is what makes this buttercream different from other American buttercream recipes. Mix on medium-low for a minute - scraping the bowl as necessary.

American Buttercream by Erin McDowell. American Buttercream. This is the easiest buttercream out there—I really like it for cupcakes and layer cakes. It’s made up of a 1:2 ratio of butter to confectioners’ sugar. Yup—that’s it. Cream the two together until they’re light and fluffy, 3 to 4 minutes.

Directions. In large bowl, cream shortening with electric mixer. Add vanilla and water. Combine sugar and meringue powder. Gradually add sugar mixture, 1 cup at a time, until desired consistency is reached. Beat on low until incorporated scraping sides and bottom of bowl often.

Ingredient ratios are the backbone of our favorite recipes for cookies, cakes and more. Discover the 11 ratios professional chefs in Food Network Kitchen return to again and again.

Vanilla American Buttercream Recipe

3. Use heavy cream to soften the frosting and whip it well. Adding extra cream will help dilute the final sugar ratio. Flavor as desired and enjoy! 4. Add a little extra salt. Salt helps cut the sweet flavor as well. Don’t add so much that it tastes salty, just enough to balance out the sugar.

Instructions. Put the butter and shortening in the bowl of a stand mixer fitted with the whisk attachment. Whip for 7 minutes, until light, fluffy, and white in colour.

American Buttercream. When you start your cake journey American buttercream is the first frosting you would learn. Not only because it is extremely easy to do but the recipe have only 3 basic ingredients. After eight years baking this is still my favourite frosting. You can use it on cupcakes, cakes, to fill in and cover cake as well.

This article will address 2 things. Cake ratios (magical baking math) and simple buttercreams. The former is great for troubleshooting cakes, the latter is exploring new ideas in buttercreams.

Instructions. C ombine the butter and shortening in a large mixer bowl and beat until smooth and creamy. Add about half of the powdered sugar and mix until smooth and well combined. Add the vanilla extract and 1 tablespoon of water or cream and mix until smooth and well combined.

American Buttercream Frosting

My standard vanilla buttercream recipe is the base of the majority of the frostings I use when layering cakes. I even use it as I begin to create different flavors. I go into more depth about the frosting itself in that post, if you’re interested in giving that a read. The most important thing to note is the ratios of ingredients.

Thank you for the response. 1. level 1. LucillePolkaDot. · 1y. Not an especially experienced baker, but in the past I've put in around half to three quarters of the sugar American recipes ask for and then a pinch of salt and a tsp of vanilla essence. This helps take the edge off the Rosh dairy taste.

To make the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Cook, without stirring, until the syrup reaches at least 240°F.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined.

In order to obtain buttercream frosting for cookies that hardens, it will need a high ratio of sugar to fat. A good ratio to follow is 3.5 or 4 parts powdered sugar to 1 part fat, or a 4:1 ratio. This is why an all-American buttercream tends to be quite sweet.

Comparing Types of Buttercream Frosting

Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down frosting with a spatula.

Note that the buttercream will be EXTREMELY soft, and won’t hold up in between cake layers or macarons. But for cupcakes and frosting shots, it’s wonderful. Another option is to cut your butter with veggie shortening or straight palm oil. I usually use a 50/50 ratio for easy maths’ sake.

To make a European buttercream, you'll need to be accurate when following the recipe's instructions for meringue and simple syrups. You'll need to use the right tools and equipment to be exact. For example, if you're making a Swiss meringue buttercream, the recipe might call for heating a sugar syrup to 160 degrees F (70 C).

You can use Swiss meringue icing in place of any of your other favorite frosting recipes. It’s great for layer cakes, swirling on top of a pretty 13×9 cake and can even be used for some simple piping decorations. This type of frosting does differ from the classic American-style buttercream many of us are familiar with.

Icing - Buttercream- American Buttercream Recipe, (more commonly known as decorators icing)- by Gretchen of Gretchen's Bakery web site . February 2021 This is a buttercream recipe good for Russian icing decorator tips.

The Perfect Crusting Buttercream

The ratio is typically twice as much sugar as fat. You can use either salted or unsalted butter to make buttercream frosting. A high-quality butter that has a higher fat content and lower water content will produce the best buttercream your tastebuds will ever know. The naturally whitest butter is a gourmet butter called Plugra.

Use a 1:1 ratio (weight-wise) of butter and confectioner’s sugar. This gives me the best level of sweetness. Some recipes call for 1:2 ratio of butter to sugar, but I find that to be way too sweet! But if you do like a sweeter vanilla frosting, you can add UP TO twice the amount of confectioner’s sugar as butter, if you like.

Sweetapolita’s Notes on a few Variations: Chocolate Buttercream: Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get–I use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated. Strawberry Buttercream (or any other berry version): Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB).