American Buttercream Recipe
Simple yet delicious buttercream. A hint of milk and corn syrup gives this buttercream a lusciousness and eliminates any gritty texture. This recipe makes enough to fill and frost an 8" cake.
servings
Ingredients
- 12 oz unsalted butter (room temperature)
- 20 oz confectioner's sugar (5 cups)
- 2 tablespoon vanilla extract
- 2 oz whole milk (¼ cup)
- 3 oz light corn syrup (¼ cup)
- ¼ tsp table salt
Instructions
- Place 12 oz unsalted butter in the bowl of a stand mixer or in a large mixing bowl, Use the paddle or beater to beat the butter on medium speed until it is softened and smooth.
- With the mixer running on low, slowly add 20 oz confectioner's sugar and mix until completely combined. Run the mixer on medium speed for 2-3 minutes.
- Scrape the sides of the bowl and the paddle. Switch to the whisk attachment. On low speed, whisk 2 tablespoon vanilla extract, 2 oz whole milk, 3 oz light corn syrup and ¼ tsp table salt.
- Beat on medium until light and fluffy, about 3-4 minutes. Use right away. Can be stored at room temperature for 1-2 days or frozen for up to 3 months.
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