I’ve developed the best buttercream frosting, people. It’s right here!
The truth is, I’ve never been a big fan of the cloyingly sweet American Buttercream frostings. They are gritty, often greasy if using shortening, and lacking in real flavor. I usually do something simple like a whipped cream or ganache to top my cupcakes. When I get crazy, I go with a Swiss Meringue Buttercream or Boiled Frosting (my personal favorite… recipe coming soon!). But I know also know that people are always searching for the best buttercream frosting. So I decided I’d try to create an American Buttercream that is silky, smooth, and delicious. AND I DID!
Is it American Buttercream? Who really cares?
There are a few tricks to making this buttercream, and I’m sure some people will say, “But Candi, this isn’t TRULY American Buttercream.” And I’ll just say, “Cool. I think it’s better. You’re welcome.” 🙂 One of the tricks is using less powdered sugar. Like, a lot less. That’s how most buttercream frostings get their structure, but after so much sugar it just tastes like… sugar. I think the best buttercream frosting should have structure AND flavor, which is why I start with butter and heavy whipping cream. The method may seem strange, but if you follow it you’ll have the most luxuriously silky, easy-piping American buttercream you’ve ever tried. No teeth-rotting involved!
This recipe is for a simple vanilla buttercream, but it’s incredibly versatile and able to transform into any flavor you can dream up. The pictures I’ve posted here are the vanilla version on my white cupcakes and a cherry one that is atop my cherry limeade cupcakes. Both beautiful and both delicious! It’s the simplest, best buttercream frosting there is, and I can’t wait for you to try making it. One note: the buttercream WILL BREAK in the middle of making it. You’ll feel hopeless and want to give up. DON’T. GIVE. UP! It all comes back together, just be patient. Trust me, it’s worth it.