|Description:||American Buttercream is super easy to make. We developed this recipe to make your buttercream less sweet, more smooth and easier to pipe into you Frost Form.|
|Softened Butter ( Can be salted or unsalted. Must be Real Block Butter. Do not use a margarine or shortening etc as it will not set correctly. It is possible to use some plant based butter substitutes )|
|Icing Sugar/Confectioners Sugar/Powdered Sugar (The more fine the better, you can also sift it to make sure there are no lumps of sugar)|
|1. Place your butter into a stand mixer with a paddle attachment and mix on high till smooth. If you want a whiter buttercream, beat your butter for 10 or even 15 minutes to make it super pale.|
|2. Add your icing sugar and give it a quick mix by hand to begin to incorporate and to help prevent your icing sugar going everywhere.|
|3. Mix on Low/Medium to fully combine for 5-15 minutes.|
|4. Transfer your buttercream to a heatproof bowl and microwave till the consistency is like a thick custard and falls off a Spatula easily.|
|5. Colour using a gel paste or powder based products only. Do not use oil colouring as this can affect your buttercream from setting correctly. Flavour to taste. Then fill a large 18-20" piping bag with your buttercream and pipe it in.|
|Storage:||Store in your Fridge for up to a week or freeze for 1-2 months. To reuse bring it back to room temp and mix in your stand mixer for approx 10-15 mins and heat it up in the microwave to use in you Frost Form|
|Sizing Guide:||This recipe is enough to fill a Frost Form with a cake inside up to a 7" High Cake. If you want a different height then divide the ingredients by 7 and multiply by the height you want. For example if your cake is 5" high you would divide the ingredients by 7 and multiply by 5.|
What is the amount of each ingredient to be used?
I saw you have a chocolate ganache with butter icing. Does this harden like chocolate? Does it have a butter taste?
What are the measurements for all the ingredients?
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