This no-fuss vanilla buttercream frosting is quick, easy, and unbelievably light.
If you've ever had a supermarket sheet cake, you've tasted American buttercream: a simple frosting made with little more than butter* and powdered sugar. For some, its simple sweetness and one-note vanilla flavor taste like pure nostalgia, recalling the pleasure of scoring a corner piece piled high with buttercream roses in implausible colors.
. It's a meringue-based frosting made from sugar and egg whites that are first cooked over a water bath, then whipped into an airy meringue, and ultimately enriched with butter. The meringue dissolves the sugar, making it smooth as silk while diluting the richness and heaviness of the butter. Since the eggs are fully cooked, it's more stable thanbuttercream, but it can be problematic for folks with egg allergies, or on those occasions when a baker simply runs out of eggs.
Traditionally, powdered sugar is cut with 3 to 5% cornstarch to prevent clumping, but even in amounts that small, the particle size and insolubility of cornstarch can create some textural issues in raw, low-moisture recipes. Organic powdered sugar, on the other hand, tends to be based on tapioca starch, which has a finer texture and better solubility. The result is a powdered sugar that seems smoother and creamier in no-cook frostings like American buttercream.
It's a narrow window, so I like to aim on the low end, with butter around 65°F . Beating the butter on a stand mixer fitted with a paddle attachment creates friction, slowly warming the butter as it whips, allowing it to expand with air. Properly done, the difference is dramatic.
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