This buttercream is a variation of American buttercream but it is very creamy, glossy and scrumptious. This delicious buttercream doesn’t crust and isn’t overly sweet!
I use a Cuisinart 11-Cup Food Processor and a KitchenAid Stand Mixer to make this buttercream.
This recipe makes 4-cups/840-grams/30-ounces of buttercream.
300g (2-1/2 c.) Confectioners sugar (icing sugar)
150g (2/3 c.) COLD unsalted butter
76g (1/3 c.) Shortening (vegetable fat)
340g (1-1/3 c.+ 1 tablespoon + 1 teaspoon) Cold heavy cream (double cream)
1-1/2 teaspoons Vanilla extract
You can use all butter, 226g (1 c.) if you prefer not to use vegetable shortening.
Process the sugar, cold butter and shortening in your food processor until blended. This will take approximately a minute.
Add the cold cream and vanilla and continue processing. The mixture goes through a “curdled” stage but continue processing until it’s creamy, approximately 3 minutes.
Transfer the buttercream to your stand mixer’s bowl and beat on high with the paddle attachment until white and fluffy, scraping the bowl a few times. It will take 3-5 minutes to reach the creamy fluffy stage.
You can make this buttercream without a food processor but it takes much longer to reach the creamy stage. It’s also important to use cold butter when making this recipe! To make this buttercream with a stand mixer only, Mix the cold butter, shortening and confectioners sugar until blended. Gradually add the cold cream and vanilla and beat until fluffy and creamy. I suggest you cover the mixer with a towel because it will splatter some! It will take several minutes to reach the creamy stage!
Enjoy!
This buttercream can be left out on your counter for a few days and you can freeze it for several months.
Please let me know if you have any questions and I will try and help!
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24 фев 2024
