American buttercream - basic recipe after Matt Adlard
Tags:
alcohol-free
gluten-free
vegetarian
Description
Here is the basic recipe for a successful "American" buttercream. Basic but not quite easy, but all the more delicious for it! Perfect as a topping or filling for your finely decorated cakes. The recipe comes from Matt Adlard, who is known for his topless baking. But there's no naked skin to be seen here, just a recipe with a guarantee of success.
Zutaten für
For the buttercream
200
g
butter, soft
400
g
icing sugar
2
Tablespoon(s)
milk
1
Teaspoon(s)
vanilla extract
0.5
Teaspoon(s)
vinegar
1
Pinch(es)
salt
Preparation
Perpare the buttercream
1
Whip the butter for 3 minutes until fluffy.
2
Add half the icing sugar and beat again for 3 minutes.
3
Add the remaining sugar and the milk and whip for another 6 minutes.
4
Beat in the vanilla, salt and vinegar. Then use directly.
5
Tip:
With a little more milk, the cream will be a little softer overall, if you heat it minimally, it is easier to work with (e.g. with a piping bag), but it will firm up again once it has cooled down.
6
Note: This recipe is approximately enough to coat a 26cm cake base. It has only been given as 10 portions to make it easier to convert for individual projects.
Zutaten für
For the buttercream
200
g
butter, soft
400
g
icing sugar
2
Tablespoon(s)
milk
1
Teaspoon(s)
vanilla extract
0.5
Teaspoon(s)
vinegar
1
Pinch(es)
salt
