Classic American Buttercream

A naturally gluten free recipe, this buttercream is so simple to make, and can top cakes, cupcakes, cookies, even a muffin if your heart desires. I used this recipe for my sister's wedding cake, along with almost every cake and cupcake I have made since then.

What's great about American buttercream is you can manipulate it fairly easily. Want chocolate? Add cocoa powder or even stir in chocolate chips! Want lemon? Add some lemon extract rather than vanilla. Peanut butter can even be substituted for some of the butter. When made correctly, this buttercream will be fluffy, smooth, and sweet, but won't make your teeth hurt.

Buttercream Ingredients:

• 2 sticks unsalted butter, softened gradually to room temp (do not microwave)

• 4 cups powdered sugar

• 1 tsp vanilla extract or extract of choice

• 1 tbsp milk of choice (almond milk works, cream will add fluffiness)

Bring your butter to room temp by simply letting them sit. I caution you from heating them up, since unevenly melted butter won't make for good icing. Trust me, I do it all the time and always kick myself.

Beat butter with electric mixer until slightly lighter in color and softer. Add one cup of powdered sugar and mix again until combined. Add in one cup at a time, fully combining each time. When your buttercream is too stiff, add in the milk. If it never gets too stiff (your butter was very soft), I would half the amount of milk, because a little goes a long way texture-wise. Add vanilla with the last cup of powdered sugar and mix until finished. Taste for sweetness level. Too sweet? A bit of milk can take the edge off. Too buttery? Add some more sugar. Adjust as needed. This is also the time to color it, if desired. Both liquid and gel coloring work here, but of course gel is always a bit nicer.

Please note: for larger cakes, or 2 coats of icing, double the recipe!

Vegan? Use vegan butter! Here's a vegan buttercream cake I made with the same measurements.