Post by @batterwithian

VELVET AMERICAN BUTTERCREAM If you love the smooth, silky texture of Swiss meringue buttercream but the sweetness of American buttercream, this recipe is for you. I wanted the best of both worlds, and after testing this specifically for piping, I’m so happy with the result. It’s silky, velvety, creamy, smooth, and pipes beautifully. The difference is in the method. Instead of adding powdered sugar directly to the butter, we hydrate the sugar first with warm water, heavy cream, and vanilla before emulsifying it into the whipped butter. RECIPE Yield: approximately 6 cups Ingredients • 2½ cups unsalted butter — 567 g • ½ tsp fine salt • 7½ cups powdered sugar — 907 g • ¾ cup warm water — 175 g • ⅓ cup + 1 Tbsp heavy whipping cream — 100 g • 2 tsp vanilla extract Method 1. Beat softened but still cool butter with the paddle on medium for 8–10 minutes, until pale, smooth, and fluffy. Add salt. 2. Whisk powdered sugar, warm water, heavy cream, and vanilla until completely smooth. Let cool to room temperature if warm. 3. With the mixer on low, gradually add the sugar mixture to the whipped butter. 4. Increase to medium and whip until smooth and silky. If it looks separated, keep mixing—it will continue to emulsify. 5. Finish on low for 2–3 minutes to remove excess air. 6. For an extra-smooth finish, melt about ¼ cup of buttercream and slowly stream it back into the mixer while mixing on medium. This helps knock out any pesky air bubbles. IMPORTANT TIP: If your finished buttercream tastes or feels too buttery, your butter likely wasn’t whipped long enough. That 8–10 minute whip is important for creating the light, fluffy base this recipe needs. Silky like Swiss meringue. Sweet like American buttercream. #VelvetButtercream #AmericanButtercream #ButtercreamRecipe #CakeDecorating #BakerTok