American Butter(milk)cream
If you've ever had qualms about making classic buttercream because of the raw eggs, then this one's for you. American buttercream uses a similar roster of software, but eliminates the eggs and corn syrup, and uses fine confectioners' sugar and a bit of shortening. Also, in a twist on most of the American buttercream recipes out there, my application finishes with buttermilk and sour cream, which provides a tangy rebuke to the haughty sweetness of most examples of the form.A note about the sugar: Domino brand powdered sugar is ideal to use here; Dixie Crystals yields a slightly gritty frosting.This recipe first appeared in Season 2 of Good Eats: Reloaded.
- Time: 15 min
- Servings: 4
Source: Alton Brown
Ingredients
- low-fat buttermilk, cold
- tablespoons full-fat sour cream, cold
- tablespoons unsalted butter, cut into 1/2-inch pieces, at cool room temperature
- ounces unflavored shortening, at room temperature
- confectioners' sugar
- tablespoon vanilla extract
- teaspoon kosher salt