American Buttercream 

 - American Recipe

Directions:

1. With a spatuala attachment (or electric beaters), mix all of the ingredients together on medium-high speed for about 5 minutes, until the mixture becomes a nice airy buttercream. 

2. It is ready to use once it reaches the desired consistency. 

Notes: 

- The butter in this recipe can easily be subsituted for margarine. I recommend 50% margarine and 50% butter to help the stability of the buttercream. 

- I reccommend storing the buttercream in an airtight container if you are going to put it in the fridge or let it sit out for more than 1 day; the flavor changes when it is left exposed and it will also dry out slightly if left uncovered. 

- If you plan to store the buttercream for more than 2 days, I also reccomend bringing it to room temperature and "freshening it up" by mixing it quickly before you use it. 

- When stored in an airtight container, at room temperature this buttercream lasts between 4-5 days and 1 month in the fridge. 

- When you use margarine for this recipe the shelf life increases up to 2-3 weeks at room temperature or up to 2 months in the fridge.