Tags: dessert - buttercream - vegetarian - GF - GF Vegetarian -
GF buttercream - GF dessert
Active Time: 30 minutes
Passive Time: N/A
Serves: N/A

Stiffer American buttercream that works well for piping decorations like flowers, or for writing on cakes

• Butter: 456 g, unsalted, room temperature (~4 sticks)
  
  
• Whipping cream: 1/4 cup
• Salt: 1 tsp
• Cornstarch: 1/4 cup
  
  
• Confectioner's sugar: 1 kg
  
  
• Vanilla extract: 1 tsp
• Almond extract: 1/4 tsp

• Don't use this to frost an entire cake - it's extremely stiff and sweet
• Use clear vanilla extract if super concerned about color. I've used regular brown vanilla and it's been fine

1. Place butter in mixing bowl with paddle attachment and mix until creamy, ~30 sec to 1 minute
2. Add cream, salt, and cornstarch. Mix slowly to incorporate. Make sure there are no lumps
3. Scrape down sides and bottom, then add powdered sugar in two batches
4. When all combined, scrape sides and bottom again. Add vanilla and almond extracts. Mix for 2 minutes and check to make sure it's not too stiff or gritty. Add extra cream or milk as necessary to adjust consistency
5. Add food coloring if desired. Use a high quality food coloring, preferably a gel so as to not add too much water to the buttercream