Hi Everyone, today I'm gonna share with you my go to American Buttercream recipe.
Not only it is easy to make, the texture also as smooth as Swiss or Italian Meringue Buttercream.
It’s white in colour, has good stability (especially during summer and in hot or humid conditions) and the most importantly not overly sweet.
I hope this recipe will be useful for you!
AMERICAN BUTTERCREAM
Yield: 5 Cups (enough to cover the top and the sides and to fill 3 layers of a 7-inch round cake)
❄️ Ingredients
180 g Milk
2 tbs Vanilla Extract
360 g Icing Sugar
420 g Shortening (High Ratio)
300 g Salted Butter
❄️ OPTIONAL FLAVOURS
For every 1 cup (220 g) buttercream add;
- Strawberry (1 ½ tablespoons Strawberry Jam and a few drops of pink food colouring)
- Chocolate (2 tablespoons Cocoa Powder)
- Mocha ( 2 ½ teaspoons Instant Coffee Granules diluted with 1 teaspoon hot water, 2 teaspoon Cocoa Powder and 1 teaspoon Rum Liquor)
- Coffee (1 tablespoon Instant Coffee Granules diluted with 1 ½ teaspoon hot water)
- Lemon ( finely grated zest of 1 Lemon and 2 teaspoons of Lemon Juice)
- Matcha (2 teaspoons Matcha Powder)
TO STORE: Keep it sealed in a Ziplog bag; 2 weeks in the fridge (1 month in the freezer)
TO DEFROST
Take it out several hours before you need it and let it get to room temperature; Then put it back on the mixer with paddle attachment on medium low speed; let it mix (It will look as if it is broken and curdled, don’t be alarmed this is natural, It will come back eventually). You can turn the speed to medium high and it will mix out smooth.
FULL WRITTEN RECIPE: bembumkitchen.home.blog/2024/0...
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