Fool-Proof Classic American Buttercream

One of my most requested and no-fail recipes is my classic American buttercream. It's perfectly pipe-able & I swear by it for my rosette cakes (pictured)



Ingredients (frosts a 2 layer, 8 inch cake in rosettes or approximately 30 cupcakes in rosettes):
1. 4 sticks of unsalted butter (room temperature)
2. 4 to 5 cups of powdered sugar.
3. 1 tsp vanilla.
4. 1 tbsp milk/cream (optional)

Method:
1. Beat butter until slightly paler than original colour.
2. Add powdered sugar, 1 cup at a time until 4 cups are added, beating thoroughly after each addition.
3. According to consistency, you may want to add another cup.
4. Add vanilla.
5. If additional cup makes it too stiff, add milk or cream if needed.
OPTIONAL: 6. Add food coloring if desired. Gel is best as it won't mess with the consistency.

Tips:
1. Make sure the butter isn't on the verge of melting.
2. "Room temperature" means that the butter can be easily beaten but still has a chill to it and can hold its shape.
3. Butter that's too "liquidy" will absorb the powdered sugar and won't reach pipe-able consistency.
4. Poorly handled butter can make or break your buttercream.
5. Good buttercream starts with good butter! =)
6. Making it with the air conditioning on helps a great deal with the consistency.


Follow these steps and you're guaranteed to end up with amazing buttercream every time! :)