AMERICAN BUTTERCREAM

While I love Swiss Meringue Buttercream, sometimes there just isn’t enough time to make it. This faster version of buttercream is a good substitute; it’s still buttery and creamy, but without all the effort. makes about 4 cups

1 pound (4 sticks; 452 g) unsalted butter, room temperature

2 teaspoons pure vanilla extract

¼ teaspoon salt

3 cups (339 g) confectioners’ sugar

Food coloring (optional)

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Scrape down the sides and add the vanilla and salt. Mix on low until combined and then beat on medium for 1 minute. Turn the mixer to low and slowly add the confectioners’ sugar, a little at a time, mixing until combined, and stopping to scrape down the sides of the bowl as necessary. Add a few drops of food coloring, if desired, and mix on low until it is completely incorporated. Increase the speed to medium-high and beat 6 to 8 minutes until light and fluffy.

VARIATIONS

blood orange buttercream • Add 1 teaspoon blood orange zest, ¼ cup blood orange juice, and 2 tablespoons of triple sec along with the vanilla extract.

cream cheese buttercream • Reduce the butter to ¾ pound (3 sticks; 339 g) unsalted butter and 6 ounces (171 g) cream cheese at room temperature. Follow the recipe as directed.

lemon buttercream • Add 2 teaspoons lemon zest and ¼ cup lemon juice along with the vanilla extract.

NOTE: You can double this recipe easily if you need more buttercream for piping and decorating.