Buttercream recipes come at you from every direction. Seems like everyone and their mama has the "perfect" buttercream recipe. The "ultimate" buttercream recipe. These people are lying to you. They are sensationalizing their buttercream recipe to get clicks, sorry to say. I won't do that. The truth is there is no "perfect" or "ultimate" buttercream. There are very few ways to mess up a buttercream in fact. As long as it's not too sweet or grainy, you're already on your way to decent buttercream. For those of you who don't know what I'm rambling on about, buttercream is just a form of icing or frosting made from a butter base. Thus, why it's called "buttercream." There are typically four different types of buttercreams. One is the Swiss Meringue style. This style produces a nice light, typically less sweet buttercream. The next is the Italian Meringue buttercream, which also produces a similar taste and texture, but with a slightly different method. There is the French Meringue buttercream and lastly, the American style buttercream. This is the one we're all used to. Typically slightly sweeter and easiest to make.
The recipe I'm going to share with you is a great base recipe. You can adapt into your own, by making it slightly sweeter and adding more sifted confectioners sugar to it. You can also add any flavorings you like to make it any flavored buttercream you'd like. It's very easy to make. I've developed this recipe as a mixture of techniques for the buttercream we make at my job and from a buttercream recipe I got from the chef at school. In the end, it yields a smooth mouth feel, great taste and a very pipeable buttercream. For my batch, I'm making a vanilla bean version, but you can leave the vanilla bean paste out and exchange it with vanilla extract, then add any flavorings you'd like from there. Also, add the coffee creamer in the flavor that you want your batch. Mine is a vanilla bean flavored batch, so I added French vanilla creamer. Get it. Good.
