American Frosting

This is the frosting I use most frequently, and for most things. I wouldn’t say it’s a buttercream because it has barely any butter in it (compared to other buttercreams). It’s also one of those things that I make by eye but I’ve included some rough guidelines to help you on your way 🙂

Makes enough to frost 18-20 cupcakes or a layer cake

500g icing sugar

180-200g butter

A few splashes of milk

In a mixer, beat the butter until it’s soft. Add the icing sugar in stages, otherwise it goes everywhere (it still goes everywhere but less so if you do it this way). The mixture should be dry and there should be lumps of butter among the icing sugar. Add a tablespoon or two of milk, the mixture should combine to give a smooth, thick frosting. Add more milk if you would like a runnier frosting but if you’re piping the frosting then keep in mind a stiffer consistency will hold up better.

If you would like to make chocolate frosting, replace 100g of icing sugar with 100g of cocoa powder. Then follow the same process.

For vanilla frosting, add a teaspoon or so of good quality vanilla extract, or the seeds of a vanilla pod as you add the milk.

I used vanilla frosting to decorate these white chocolate and raspberry cupcakes and sprinkled with freeze-dried raspberries and melted white chocolate 🙂