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American Buttercream

This recipe makes enough for about 2 batches of shells.

Ingredients
  

  • 1/2 cup unsalted butter Let sit on counter for 30 minutes.
  • 250 grams powdered sugar
  • 1/2 teaspoon clear vanilla extract
  • 1 pinch salt
  • 1 1/2 Tbsp. heavy whipping cream

Instructions
 

  • Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
  • Add vanilla and salt; mix for 30 seconds until combined.
  • Add in heavy whipping cream.
  • Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
  • PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
  • Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
  • Flavor or color the buttercream to your preference. We make a huge batch of plain, then add flavor and color depening on the amount of buttercream we need. Making one large batch saves time in the long run.
  • NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.