Blooming Buttercream™ - 4.5 Quart

Ingredients

• 4 lb Unsalted butter (Softened to room temperature; estimated quantity for a 4.5-quart batch)
• 8 lb Powdered sugar (Sifted; estimated quantity)
• 2 cup Heavy cream (Use as needed to adjust consistency; estimated quantity)
• 2 tbsp Vanilla extract (Estimated flavoring quantity)
• Fine salt (To taste; estimated at approximately 1–2 teaspoons)

Steps

1. 1

   Bring the butter to cool room temperature so it is pliable but not melted. Place it in the bowl of a stand mixer fitted with the paddle attachment.

2. 2

   Beat the butter on medium speed until smooth, pale, and fluffy, scraping down the bowl frequently so no firm pieces remain.

3. 3

   Add the sifted powdered sugar gradually, mixing on low speed after each addition to prevent the sugar from scattering. Once incorporated, increase the speed and beat until the frosting is smooth and aerated.

4. 4

   Add the vanilla extract and salt. Mix until evenly distributed and the buttercream tastes balanced.

5. 5

   Add the heavy cream a little at a time while mixing, stopping when the buttercream reaches a smooth, stable, pipeable consistency. Do not add all the cream automatically if the frosting is already soft enough.

6. 6

   Scrape down the bowl and mix briefly on low speed to remove large air bubbles. Use immediately for piping, or cover the buttercream airtight and store it until needed.

Notes

The provided page excerpt contains only the recipe title and a description of the buttercream; it does not expose the author’s ingredient list, measurements, yield, or written method. The description links to a full class and identifies a “Let’s Make It” video segment from 6:28 to 11:00, but no transcript or recipe-card text was supplied. Verify the formula against the original class before preparing it.

Nutrition per serving

• dessert
• frosting
• cake decoration
• piping
• American buttercream
• large batch
• estimated recipe