American Buttercream

By srumbel

When using the Russian piping tips, the buttercream must be very stiff in order for the flowers to come out perfectly. Frost the top of the cupcakes first so that there is a base for the flowers to adhere to. There are lots of tutorials on the internet to show you how to do it.
from kittyskozykitchen.com

Ingredients

• 1 cup (2 sticks) room temperature butter
• 4 cups powdered sugar
• 1-2 tablespoons milk, or cream
• 2 teaspoons vanilla

Preparation

Step 1

Beat the butter with an electric mixer until creamy.

Add the powdered sugar, 1 cup at a time.

Add the milk or cream, and vanilla and beat until incorporated.

Divide the buttercream into bowls, if using food coloring. Leave the buttercream a little streaky to make the flowers more interesting.

Yield: Enough to frost 24 cupcakes