BUTTERCREAM, AMERICAN

1. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter on medium-high speed until it’s the consistency of mayonnaise. Add salt, 1/2 cup confectioner’s sugar, and vanilla extract and beat until combined. Continue adding confectioner’s sugar in 1/2-cup increments until you’ve added 3 cups, scraping bowl between additions.

2. Add 2 tablespoons milk or cream and beat on high speed until fluffy. Test frosting consistency. If you want a stiffer frosting for piping, continue adding confectioner’s sugar in 1/2-cup increments until desired consistency is reached. For a looser or fluffier frosting, add additional milk or cream in 1-tablespoon increments. Frost as desired.

As with most “all-butter” frostings, this buttercream will not withstand heat well. Cakes and cupcakes should be completely cooled before frosting. ABC will firm up when stored in the refrigerator. If you frost your cake or cupcakes in advance, it’s best to return them to room temperature before serving. Resist the temptation to speed up this process by microwaving; you’ll risk melting your buttercream.

This recipe is easily dyed. I prefer to use gel colors, added after the milk or cream.

Different extracts or liqueurs can be substituted for the vanilla. Various flavorings have different strengths, so I always start with 1/4 teaspoon of extract or 1 tablespoon of liqueur and modify to taste from there. Some of my favorites include almond, orange (extract or liqueur), and coconut.