This is easy, as long as you can be patient, and add the liquor very, very slowly as you beat the buttercream. Butter isn't the biggest fan of liquid - you have to force it to incorporate it. Hi Donna! You should be able to add any kind of liqueur to this buttercream, but the trick is to add it very slowly, beating the buttercream as you add the liquid. Like the salt and vanilla, add as much or as little as you like. The almond extract is completely optional, but adds a nice subtle element that rounds out the sweeness. If you're not sure you'll want a whole tablespoon of vanilla, start with less, taste, and add as much or as little as you like. Likewise, I tend to be heavy handed with the vanilla in this buttercream because that's how I like it. If you're skeptical about adding a whole teaspoon of salt to your buttercream, start with a ½ tsp.
But, this is largely a matter of personal taste. In general, I feel that most recipes for sweet things don't contain enough salt to balance the sweetness and bring out the other flavors. If you've read through other American Buttercream recipes, you might notice that this recipe has more salt than most. And many recipes, in my opinion, don't contain enough of any of them. The entire point of adding salt and flavor extracts to American Buttercream is to give it plenty of flavor. In this recipe, the three most important ingredients to making American Buttercream with a LOT of flavor are: The 3 Most Important Ingredients to Make Buttercream with a Lot of Flavor (It is frosting, after all.) But, thanks to the addition of heavy cream, it's not as sweet as the American Buttercream's you might be used to.Īlso, this recipe for American Buttercream is most definitely not that flavorless waxy stuff we are all way too familiar with. Here's what I often DO NOT like about American Buttercream: It can be so crazy sweet. Also, it can sometimes be flavorless. Italian Meringue Buttercream feels too fancy and formal for a cake as whimsical as one with sprinkles in the batter.
I'm not entirely certain why I feel strongly that Funfetti Cake should be frosted with American Buttercream, but I do. HUGE advantage.Īlso, there are certain cakes that just seem to beg for American Buttercream over every other option. American Buttercream takes about 5 minutes. Italian Meringue Buttercream takes nearly an hour to make. Like when you want to make buttercream super duper fast. There is absolutely, positively a time and place for American Buttercream. No offense to American Buttercream, but Italian Meringue is generally my go-to. If you've been hanging around here for a while, you probably know that I'm fanatic about Italian Meringue Buttercream.
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