{"id":5167,"date":"2017-09-10T01:00:45","date_gmt":"2017-09-09T23:00:45","guid":{"rendered":"http:\/\/minhcakes.ch?p=5167"},"modified":"2017-09-09T12:16:39","modified_gmt":"2017-09-09T10:16:39","slug":"american-buttercream-recipe","status":"publish","type":"post","link":"https:\/\/minhcakes.ch\/en\/american-buttercream-recipe\/","title":{"rendered":"American buttercream recipe"},"content":{"rendered":"<p>Hello bakers! Today I am showing you one of the easiest recipes for American buttercream out there.<br \/>\n<img decoding=\"async\" class=\"aligncenter size-full wp-image-4337\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text.jpg\" alt=\"\" width=\"600\" srcset=\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text.jpg 960w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-500x500.jpg 500w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-100x100.jpg 100w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-600x600.jpg 600w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-300x300.jpg 300w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-150x150.jpg 150w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-768x768.jpg 768w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-Cakes-American-Buttercream-Ambc-square-text-200x200.jpg 200w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n<p>American buttercream (also known as AMBC) is the classic buttercream for frosting cakes and other baked goods. If you go buy a cupcake somewhere, it will usually be frosted with American buttercream.<br \/>\n<img decoding=\"async\" class=\"aligncenter size-full wp-image-4336\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-09.jpg\" alt=\"Minh Cakes American Buttercream Rezept\" width=\"400\" srcset=\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-09.jpg 600w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-09-300x200.jpg 300w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-09-500x333.jpg 500w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>It&#8217;s very easy and quick to make. That&#8217;s why I totally recommend it for beginner projects, or if you just don&#8217;t have the time to make <a href=\"http:\/\/minhcakes.ch\/en\/swiss-meringue-buttercream-recipe\" target=\"_blank\" rel=\"noopener\">Swiss Meringue buttercream<\/a>.<br \/>\n<img decoding=\"async\" class=\"aligncenter size-full wp-image-4328\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01.jpg\" alt=\"Minh Cakes American Buttercream Rezept\" width=\"400\" srcset=\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01.jpg 600w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01-500x500.jpg 500w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01-100x100.jpg 100w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01-300x300.jpg 300w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01-150x150.jpg 150w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-01-200x200.jpg 200w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<h3>The advantages of American buttercream<\/h3>\n<ul>\n<li>You only need two basic ingredients: Butter and powdered sugar<\/li>\n<li>You can make it in 15 minutes<\/li>\n<li>It&#8217;s a crusting buttercream that hardens after a while<\/li>\n<li>It&#8217;s got a good shelf life: It can stay outside of the fridge for up to 3 days<\/li>\n<li>It tasted good even when chilled<\/li>\n<\/ul>\n<h3>The drawbacks of American buttercream:<\/h3>\n<ul>\n<li>It&#8217;s extremely sweet, and therefore not to everybody&#8217;s taste<\/li>\n<li>The consistency and mouthfeel can be a bit sandy. Here in Switzerland, the available powdered sugar is not very fine.<\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-4335\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-07.jpg\" alt=\"Minh Cakes American Buttercream Rezept\" width=\"600\" height=\"400\" srcset=\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-07.jpg 600w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-07-300x200.jpg 300w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-07-500x333.jpg 500w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>When making American buttercream, you can play with the ratios of butter and sugar. Here&#8217;s a list of ratios and their uses for youi:<\/p>\n<h4>Butter and icing sugar, 1:1 ratio<\/h4>\n<ul>\n<li>Filling cakes<\/li>\n<li>Crumb coating cakes<\/li>\n<\/ul>\n<h4>Butter and icing sugar, 1:2 ratio<\/h4>\n<ul>\n<li>Frost cupcakes<\/li>\n<\/ul>\n<h4>Butter and icing sugar, 1:2.5 ratio<\/h4>\n<ul>\n<li>Mask a cake for fondant<\/li>\n<li>Piping buttercream flowers<\/li>\n<\/ul>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">American buttercream recipe<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"P0DT0H15M0S\"><strong>Time:<\/strong> <span class=\"time\">15 minutes<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><br \/>\n<div class=\"jetpack-recipe-ingredients\"><h4 class=\"jetpack-recipe-ingredients-title\">Ingredients<\/h4><ul><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">225 g (2 sticks) of butter<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">225 g &#8211; 560 g (1.8 &#8211; 4.5 cups) of icing sugar (depending on the use, see above)<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Vanilla: 1 vanilla bean, 1 tsp vanilla extract or a packet of vanilla sugar<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Optional: gel food colorings<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Optional: 1-2 tbsp milk<\/li><\/ul><\/div><\/p>\n<p><div class=\"jetpack-recipe-directions e-instructions\"><h4 class=\"jetpack-recipe-directions-title\">Directions<\/h4><ol itemprop=\"recipeInstructions\"><li class=\"jetpack-recipe-directions\">Take the butter out of the fridge early enough. When using, it should be soft, but still cool to the touch. Place the butter in the bowl of a mixer and beat it on medium speed, until the color has lightened (about 3-5 minutes).<\/li><li class=\"jetpack-recipe-directions\">Add icing sugar, one cup at a time. Beat for 1 minute between each addition.<\/li><li class=\"jetpack-recipe-directions\">Color the buttercream as you like, and beat in the vanilla.<\/li><li class=\"jetpack-recipe-directions\">If the consistency is too stiff, add milk, 1 tablespoon at a time.<\/li><li class=\"jetpack-recipe-directions\">If the consistency is too soft, it might be because the butter is too warm. Chill your buttercream for a 10 minutes in the fridge. If it&#8217;s still soft, add more icing sugar to stiffen your buttercream.<\/li><\/ol><\/div><\/p>\n<p><div class=\"jetpack-recipe-notes\">Shelf life: 3 days at room temp, 2 weeks in the fridge, 3 months in the freezer. Before using, bring to room temperature and re-beat it to make it fluffy.<\/div><\/p>\n<p><\/div><\/div>\n<p>The American buttercream in the pictures was colored with &#8220;Red Extra&#8221; by Sugarflair:<br \/>\n<img decoding=\"async\" class=\"aligncenter size-full wp-image-4331\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04.jpg\" alt=\"Minh Cakes American Buttercream Rezept\" width=\"400\" srcset=\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04.jpg 600w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04-500x500.jpg 500w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04-100x100.jpg 100w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04-300x300.jpg 300w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04-150x150.jpg 150w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-04-200x200.jpg 200w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-4334\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-08.jpg\" alt=\"Minh Cakes American Buttercream Rezept\" width=\"400\" srcset=\"https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-08.jpg 600w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-08-300x200.jpg 300w, https:\/\/minhcakes.ch\/wp-content\/uploads\/Minh-cakes-american-buttercream-08-500x333.jpg 500w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Happy buttercreaming!<br \/>\nLove,<br \/>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-3457\" src=\"http:\/\/minhcakes.ch\/wp-content\/uploads\/minh-cakes-blog-signature.png\" alt=\"Minh signature\" width=\"187\" height=\"104\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hello bakers! Today I am showing you one of the easiest recipes for American buttercream out there. American buttercream (also known as AMBC) is the classic buttercream for frosting cakes and other baked goods. If you go buy a cupcake somewhere, it will usually be frosted with American buttercream. It&#8217;s very easy and quick to [&hellip;]<\/p>\n","protected":false},"author":35,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[126,130,129],"tags":[],"class_list":["post-5167","post","type-post","status-publish","format-standard","hentry","category-english","category-fillings-icings","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>American buttercream: Recipe, ratios and uses - Minh Cakes<\/title>\n<meta name=\"description\" content=\"You only need two basic ingredients to make this yummy american buttercream: Butter and powdered sugar. Perfect for frosting cakes and cupcakes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/minhcakes.ch\/en\/american-buttercream-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"American buttercream: Recipe, ratios and uses - Minh Cakes\" \/>\n<meta property=\"og:description\" content=\"You only need two basic ingredients to make this yummy american buttercream: Butter and powdered sugar. 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Perfect for frosting cakes and cupcakes.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/minhcakes.ch\/en\/american-buttercream-recipe\/","og_locale":"en_US","og_type":"article","og_title":"American buttercream: Recipe, ratios and uses - Minh Cakes","og_description":"You only need two basic ingredients to make this yummy american buttercream: Butter and powdered sugar. 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