Best 5 American Buttercream Recipes

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
• In a big bowl, mix the flour, sugar, baking soda, and salt.
• In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
• In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
• Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
• Frost with buttercream frosting
• In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
• Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

YELLOW CAKE WITH AMERICAN BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
• Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
• Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
• For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
• Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.

CHOCOLATE AMERICAN BUTTERCREAM

Steps:

• Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

AMERICAN BUTTERCREAM

Steps:

• Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
• Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.

AMERICAN BUTTERCREAM

Steps:

• Beat the butter in a stand mixer until it is creamy and slaps the sides of the bowl. Scrape your bowl. Mix the salt with the milk, and then add 3 tablespoons of the milk along with the vanilla extract and blend slowly until combined. Raise the speed to medium and beat to form a smooth butter mixture.
• Add half of the powdered sugar and blend on low until combined. Scrape the bowl, add the remaining sugar, set the mixer to low and blend for 2 to 3 minutes. Resist the urge to add more milk right away because the buttercream will thin out as it mixes. After mixing on low for 2 to 3 minutes you can choose to add more milk, 1 teaspoon at a time, to reach your desired consistency.
• Scrape your bowl, then set the mixture to medium-low and mix for 10 minutes. You may scrape the bowl halfway through. The frosting can be made softer with the addition of milk, 1/2 teaspoon at a time. The frosting will keep for 3 days at room temp, or 2 weeks refrigerated.
• Buttercream Variations:
• Add 1/2 cup marshmallow creme to the finished buttercream.
• Stir in a generous amount of chopped chocolate sandwich cookies for a delicious cookies-and-cream filling.
• Add up to 1/2 cup of creamy peanut butter to the finished buttercream.
• Add 2 to 3 ounces of melted and cooled bittersweet baking chocolate to the finished buttercream.
• Dissolve 2 to 4 teaspoons of instant espresso powder into your vanilla extract for coffee buttercream. This also works with the melted chocolate for mocha buttercream.
• Eliminate the vanilla extract and add up to 2 teaspoons of peppermint, lemon, orange, coconut or almond extract. You may choose to add a few drops of vanilla just to round off the flavor.