Silky Smooth Buttercream Frosting

Name: Silky Smooth Buttercream Frosting
Cuisine: American
Ingredients: 4 sticks plus 3 Tablespoons (500 grams) unsalted butter, softened; 2 1/2 cups (250 grams) powdered sugar (plus up to 1 cup more!); 1/3 cup (80 ml) boiling water; 2 teaspoons flavor extract (I used vanilla); Pinch salt; Gel food coloring (optional)

Chris Gan @ChrissyAlpha

Is American buttercream too sweet for you, but you don’t want to go through the trouble of making Swiss or Italian buttercream? Or maybe you think American buttercream is a little too gritty? Then this is the recipe for you!
This recipe is modified from Cupcake Savvy’s Kitchen
#Cake #Cupcake #Icing #Sweet

Chris Gan @ChrissyAlpha

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Ingredients

None

4 sticksplus 3 Tablespoons (500 grams) unsalted butter, softened
2 1/2 cups (250 grams)powdered sugar (plus up to 1 cup more!)
1/3 cup (80 ml)boiling water
2 teaspoonsflavor extract (I used vanilla)
Pinchsalt
Gel food coloring (optional)

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Steps

None

1

If you have a scale, weigh the butter and powdered sugar. If you don’t have a scale, use the measurements listed in the recipe.
Ensure that the butter is softened, and at room temperature.
2

Add the boiling water to the powdered sugar and vanilla extract and whisk until dissolved.
3

Pass the sugar solution through a fine sieve to remove any lumps. You should have a little over a cup of liquid, as shown.
Let the solution cool completely.
4

In a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. This should take approximately five minutes on medium speed (setting 3).
Scrape the bowl periodically during this process.
5

Add the cooled sugar solution to the butter while the KitchenAid mixer is running. Add it slowly and allow it to incorporate a little at a time.
6

Cream the mixture for 10 minutes on medium speed. Scrape the bowl very few minutes.
The frosting should be smooth and fluffy. Now is your chance to adjust the texture and the taste.
If you like, you can add a little more salt at this point.
If the frosting is too loose, add some powdered sugar that has been sifted using a sieve. (I actually added about 3/4 cup powdered sugar to thicken up the frosting to my desired consistency).
7

If you like, you can add food coloring to the whole batch, or you can split the batch into two portions, and add different colors to each. Mix well.
8

To make a two-color swirl, spoon two thick lines of frosting onto a large sheet of plastic wrap. Roll the plastic into a frosting-filled sausage. 😄 Twist the ends to seal.
9

Cut one end of the plastic off and place the frosting sausage into a piping bag fitted with your tip of choice.
10

Pipe the frosting onto the cupcake or cake in a swirl. 🧁