Signature American Buttercream

Stand-mixer Method with a 4.5 Quart Mixer

Directions

1. 1. Sift powdered sugar into mixing bowl.
2. 2. Cut slightly chilled to room temperature butter into thick slivers.
3. 3. Add to powdered sugar.
4. 4. Mix on the lowest setting with your paddle attachment for about 2 minutes. You want to stop as soon as you see the powdered sugar dissolve into the butter and form a buttercream. Do not overbeat your buttercream; you just want to use your mixer to stir the ingredients together.
5. 5. Add your flavoring and mix on low only until flavoring is incorporated.
6. 6. For futher instructions if needed, please see the class on American Buttercream in the Buttercream Basics Series.
7. 7. Try Blooming Buttercream! It's The Piped Peony's number one used signature buttercream, offered through The Piped Peony Academy. Blooming Buttercream is a meringue-based buttercream that is less sweet than American Buttercream, but much sweeter than Korean Buttercream.

Notes

1. Refrigerate in an airtight container for up to 7 days. Store in freezer in airtight container for up to 3 months.
2. Makes 1,140 g
3. Takes 15 minutes