When you just need a little frosting for some cookies or half dozen cupcakes, this recipe fits the bill. The addition of salt to this frosting as well as meringue powder creates a lovely flavor balance and fluffy texture.
This is a great recipe to use for cupcake wars at home as it can be adjusted and “tweaked,” to meet the challenge and defeat your opponents! I have had great success adding fruit juice in place of the milk, extracts, as well as fruit powders and dry mix ins like chocolate flakes and sprinkles.
American Buttercream Frosting: Small BatchCourse: DessertDifficulty: Easy
4 oz (1 stick) unsalted butter at room temperature
2 cups sifted confectioner’s sugar
1 1/2 tsp meringue powder
1/2 tsp vanilla extract
1/8 tsp salt
1 Tbsp milk or cream
CHOCOLATE OPTION: 2 oz melted and cooled chocolate
- Beat the butter alone on medium-high, until creamy, using the paddle attachment.
- Add the sugar, meringue powder, vanilla and salt. Beat at low speed until combined. Turn up the speed to medium and beat until smooth.
- Add the milk or cream and beat until light and creamy.
- CHOCOLATE OPTION: Add the melted and cooled chocolate to the completed frosting and beat until combined.