From a Pot: Buttercream

Notes:

• How much buttercream do I need for a cake?
• This very on the size of your cake. This recipe is for one small cake. A lot of the time I have some leftover frosting, but is better to have leftovers then run out. Plus, leftover frosting can be keept in a fridge for up to a month,
• How long does the buttercream keep?
• Like I mentioned above, leftover buttercream keeps in the fridge for up to a monthi if it’s stored correctly. In the freezer it can be keept for to three months. When you’re ready to use it, simply place it out of the freezer on the counter to thaw. Once the buttercream riches room temperature mix it on low speed to get ride of air bubbles.
• How is American buttercream different then other buttercreams?
• The main difference between American buttercream and other types of frosting is that it doesn’t use any egg whites. It’s primarily made with butter and lots of powdered sugar. I’m not the biggest fan of American buttercream, for my taste it’s too sweet, but unfortunately the amount of sugar cannot be reduced because it’s needed to make the cream hard. Americans use it in everyware, so if you are a fan of butter and sugar you will love it. I prefere Italian buttercream or Swiss meringue.
• How do I make my buttercream white?
• Some brands of butter are more yellow then others. The best trick to get a white buttercream is adding white food coloring.
• Why didn’t you use salt in the recipe?
• Because I used salted butter. If you use unsalted butter add in a pinch of salt.
• Can I use this recipe to make other frostings?
• Yes… you can use it as a base for other frostings. You can add melted dark chocolate, salted caramel, strawberry jam…