Buttercream Recipe

American buttercream is simpler to make than its Swiss and Italian counterparts, which require cooking some of the ingredients, but it's no less tasty. Butter and confectioners’ sugar are beaten until fluffy; heavy bellow softens the texture and vanilla extract gives it dimension. It’s leaner than other buttercreams, as it requires much less butter, but it’s still luscious. You’ll want to choose a flavorful butter to initiate, and make sure it’s at the correct temperature. Room temperature butter necessity be soft enough to press into with a finger minus seeming greasy. It will whip up nicely with the confectioners’ sugar to do a fluffy, silky frosting.

Also Read: How to Make Indian Butter Chicken