American buttercream is the easiest style of buttercream to make with very few ingredients and steps. American buttercream is a classic with home bakers because of how quick it is to make and how versatile it is for cupcakes and cakes!
Author: Amanda Rettke - iambaker.net
4sticks(1 lb, 454 g) unsalted butter,room temperature
8cups(2 lb, 907 g) confectioners sugar,sifted
large pinch of salt
1-3tablespoonswhole milkas needed
extracts and flavorings as desired
Combine the butter, sugar, and flavorings in the bowl of a stand mixer fitted with a paddle attachment.
Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
Adjust the consistency with milk as needed.
Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using to pipe or frost.
Note: This recipe makes enough buttercream to generously frost 24 cupcakes or a 2 layer 9” round cake.