American Buttercream Recipe

Hey guys, welcome to my channel! This is a quick tutorial on how I make American buttercream. This is the buttercream that I use to decorate all of my cakes!
Ingredients:
2 lbs. powdered sugar
1 lb. unsalted butter
2 tsp. Vanilla extract
1/2 tsp. Salt
Milk
Thanks for watching, See you soon!
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[@euniceosamudiamen2420]

Really lovely!

[@sammiyachoudhry7254]

Hi, any tip for the hot temperature countries. I am struggling with the good consistency of a buttercream but unable to get one. Can you please help me out by giving some advice

[@mariagabriellaeusebio6754]

How long did you beat it for after adding the powdered sugar? Thank you!

[@rookiesaunty]

What brand of butter do you use? It looks so light. The ones I’ve used end up so yellow…..even with a bit of purple.

[@Blessingstevens06]

Did u use all the powdered sugar I’m going to make a 2 layer cake for my first time today n don’t wanna mess up

[@bakeupcakes]

Blessing. OS yes the whole bag! Good luck!! 🙌🏻

[@Blessingstevens06]

BakeUp alright cause I live in the uk so we don’t use pounds we use kg or g

[@maricardizon6574]

It is stable like can be used to frost a fondant cake?

[@mnunez821]

How much batches do you have to make for a 3 layer 8inch round cake? Or how much cake does one batch cover?

[@bakeupcakes]

You’ll need about 1.5-2 batches

[@mnunez821]

Thank you!

[@deta7504]

any alternative for powdered sugar?

[@shabanasyed3458]

It should be powdered sugar or icing sugar

[@jamilajoseph6172]

Would this be enough for a three tier cake ??12” 10” & 8”

[@bakeupcakes]

You’d probably need about 4-5 batches for a cake that size!

[@niccerh702]

Does it work with a edge beater attachment ?? I think that’s what it called

[@mistyloks]

Do you store it in the fridge ? Ive notice some get hard when I store it in the fridge.

[@bakeupcakes]

If Im going to be using it the same day or the next day I leave it on the counter. If you won’t be using it for a few days store it In the fridge. When you’re ready to use it let it come to room temperature:)

[@houdasouissi1919]

Hello, can you provide the ingredients in detail?

[@CityGirl33]

How many batches for that 4 tier cake ? What size were the tiers

[@monasixtyfive4962]

Could I please have the cake recipes and quantities. I’m making a wedding cake for the first time

[@mananawardag2019]

The texture of sugar do not disappear in mine one. It makes it little crunchy and do not feel smooth, where i make mistake?

[@mananawardag2019]

@Abir Hamida the later one...

[@adelaideosilaja2619]

What is the difference between American buttercream and normal buttercream

[@farjanafalguni9666]

Can i use salted butter

[@alessandraphelippe6564]

poderia disponibilizar a receita em português?

[@veralgsouza]

Oie! Acabei de ver seu comentário aqui, você ainda precisa ? Se precisar eu te mando ! 💞

[@SoniaRegina-he9mf]

A receita em português do Brasil obrigada

[@thezunafamily9139]

Hi by any chances u are able to provide the ingredients in grm

[@narayanidesai8538]

Which stand mixer do you use? 😊

[@bakeupcakes]

narayani desai In this video i used a Kitchen aid pro 5qt!

[@elsieooi7922]

can I hv it in grams?

[@zilanipek4897]

450gr Butter 910gr powdered sugar

[@teastayshot4352]

How can i downsize this?

[@amonaschooling7240]

Can you send me the measurements of ingredients please

[@sanamhashemi1048]

Can this be used for macaroons

[@briannagarcia4207]

REEEEEHEEEOOEEEE

[@bakeupcakes]

Sanam hashemi you can use it for macarons, but I’d definitely recommend trying a Swiss or Italian meringue buttercream for macarons!

[@angeliquesabbatini5205]

Hi please can you give us if possible conversion to grams and kg

[@shahdsh3794]

I am an Arab girl who lives in a very hot area. I have a dream to discover the secret of the cohesive cream. I hope that you will reply to me. I need a cream with a good taste and a coherent texture.

[@mnunez821]

I live in Arizona which is equally hot lol but I always add meringue powder to my frosting whipped and buttercream it holds up so well to the heat when added to the buttercream I usually use 1/4 cup