American Buttercream

Ingredients

• 12 ounces unsalted butter, softened to about 65°F/18°C
• 12 ounces organic powdered sugar, preferably tapioca based, such as Wholesome; see note
• 2 teaspoons vanilla extract
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 3 ounces heavy cream, straight from the fridge
• Other extracts or gel-paste food coloring, such as Americolor, to taste

Directions

Add the butter to the bowl of a stand mixer, and sift the powdered sugar over it. Attach the paddle, start on low, and mix until the sugar has disappeared into the butter. Mix in the vanilla and salt, then turn the mixer to medium and beat until the frosting looks pale, fluffy and light, stopping to scrape down the bowl and paddle whenever they need it. Plan on about 6 minutes, though stronger or weaker mixers may move a little faster or slower. By this point, the frosting should be around 70 degrees F (21 degrees C). Turn the mixer back to low and slowly pour in the cream. Once it is mixed in, stop and scrape the bowl and paddle again, then beat for a few more seconds on medium. Taste, then add more salt or vanilla if needed, or mix in any other extracts or gel colors you want. Use immediately.