The best American Buttercream frosting

Perfect American buttercream for piping cupcakes 🧁

Ingredients - makes 12 cupcakes
1- 250 grams of salted butter (you can use unsalted butter, too) softened to room temperature.
2- 500 grams of icing sugar.
3 - 1 teaspoons of vanilla extract.
4 - 2 teaspoons of chilled full fat milk
5 - Food colouring (optional)

Instructions
Put the butter in the mixer and beat for 5 minutes. Allow the butter to go pale in colour.

When the butter becomes smooth and silky, it is time to add the icing sugar. Add the icing sugar in two stages. Put half of the icing sugar and mix it for 5 minutes. Then add the other half. Make sure you start at a low speed and cover the mixer as the icing sugar will go everywhere. When the butter and sugar have mixed together, you can pick up on speed from medium to high.

It is now time to add the vanilla and milk. I find this part of the buttercream the hardest. So, take your time when adding in the liquid. Add the vanilla and then slowly start adding the milk in the mixer as you might not need the full amount. This will depend on the consistency you want to achieve for your buttercream and for your pipping.

When adding the food colour, be mindful and add a few drops at a time to create the desired colour.

You can also check at this stage if you need more liquid. The consistency of the buttercream should be soft but not floppy.

Your buttercream is now ready. You can put the buttercream in a pipping bag and start decorating your cupcakes x

Enjoy xx

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[fairlyuntalented]

That is a very very soft peak. Is this good for piping??