Cake Central › Recipes › All butter American buttercream

All butter American buttercream

This recipe took a bit of trial and error working, so it's kind of my baby, but I don't mind sharing. It's all butter and holds very well, but I make mine a touch salty to contrast the sweet, so depending on your taste you might want to cut back on the salt. Part of the recipe is by weight, but I've had good luck with the conversion chart at http://www.kingarthurflour.com/recipes2008/master-weight-chart.html

Ingredients

  • 12 oz unsalted butter, softened 1lb 6oz Powdered sugar 1/2 tsp vanilla 3/4 tsp salt 2 oz cream

Instructions

-Cream the butter on high until fluffy -Lower the speed and add the powdered sugar and salt in 3 parts until incorporated -Beat on high until fluffy -Add vanilla and cream until well incorporated. My secret to making it so smooth is leaving it at room temp for a day or 2 (it won't go bad) then mixing it again on low just until the bubbles are all gone, and the frosting is very smooth.

Comments (13)

thanks, very kind of you to share your baby :) - cant wait to try this one! How much will this make?
Do you know if this holds up in the summer heat?
It holds up nicely. I make my buttercream almost exactly like this without the salt, and it's fantastic.
Even with the cream this doesn't spoil at room temperature?
@katielb it makes 36oz so probably somewhere around 5 - 6 cups @Claire138 yeah, I haven't had any problems, it's a little on the stiffer side which helps it hold well. I will say tho, I'm from so. california, so I don't know what it's like in high heat high humidity. @astokes2 I've never had a problem with it spoiling, and we use a similar recipe at work that's been lab tested at the request of the health department, and those can be out for up to a week.
Do you mean heavy cream?
Have you or anyone tried this recipe with salted butter, omitting the extra salt?
Does it have to be cream?, can I use milk if I don't have cream? If I don't have creeeeeam?
@TTeddy: I made this on the weekend, and I would think you could use milk. It would just be a little thinner. This buttercream (for me) came out very thick, so I added milk in the next morning when I was doing the second whipping before using it and it was still thick (I didnt want to overdo the milk). @rbolam: I omitted the salt and used salted butter and it came out fine (it was fairly sweet but I only used a thin crumcoat before my MMF) @Hlr2482: I wouldnt use Heavy Cream, might end up too thick. I will be using this buttercream recipe again :) Made about 4-6 cups (i think)
What type of cream do you use?
I would also like to know what type of cream was used and does the buttercream crust at all? I am searching high and low for a smooth all butter crusting recipe. *sigh*
sorry, I forgot to check back for comments. I use regular heavy cream, you can definitely add more if you like a thinner consistency, I just like something a little thicker. @Jojoscakes1000 I hadn't heard of the term crusting until I came on this site, but from what I can tell, it is a crusting butter cream. As it sits, it dries a bit on the outside. @My2princesses I'm happy you liked it.
I love this recipe! How long will it last in the refrigerator?  
Cake Central › Recipes › All butter American buttercream