This is my go to buttercream recipe, simple with only 3 ingredients, easy to pipe and doesn’t crust. This is also the buttercream thousands of parents and grandparents have relied upon forever, the first american buttercream recipes were published in the early 1900’s, so it has a great nostalgic taste reminiscent of childhood birthday parties and Easter cakes, YUM!
This recipe makes icing for 4-6 cupcakes
What you’ll need
- 160grams butter brought to room temperature
- 320grams icing sugar
- 2 tablespoons light milk
- Beat the butter using an electric beater until light and fluffy
- Add in the milk and mix until combined
- Sift in the icing sugar gradually, beating the mixture as you go until fully combined and a silky consistency is achieved
Voila. There you have it, my traditional american buttercream, enjoy!