American buttercream, compared to >Swiss, and click here for some DIY natural dyes) last. Swipe American-stye buttercream onto layer cakes thinly to trap any errant crumbs, chill until firm, then frost again, more thickly, for an elegant but simple cake. Buttercream hardens in the fridge—which is great for setting your artwork—but do let the (cup)cake come to room temperature before enjoying. Our resident pastry expert, >these other five. —Erin Jeanne McDowell
about 3 cups
(1 cup) unsalted butter, at room temperature
confectioners' sugar, sifted
1 1/2 teaspoons
(1/4 cup) milk or heavy cream, at room temperature
In the bowl of an electric mixer fitted with the paddle attachment, beat room temperature butter until light and smooth, 1 to 2 minutes.
Gradually add the confectioners' sugar (to prevent it exploding upward when you turn on the mixer), and mix on medium-low speed to combine. Once all the sugar is added, raise speed to medium-high and cream until light and fluffy, 4 to 5 minutes.
Add vanilla extract or other flavoring and mix to combine. If using milk or cream, pour it in and mix just until incorporated. The buttercream can be used immediately or refrigerated in an airtight container.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.