American Butter(milk)cream: Reloaded

  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: Makes about 4 cups
Share This Recipe

Ingredients

55 grams (1/4 cup) low-fat buttermilk, cold

30 grams (2 tablespoons) full-fat sour cream, cold 

255 grams (18 tablespoons) unsalted butter, cut into 1/2-inch pieces, at cool room temperature (about 65 degrees F) 

85 grams (3 ounces) unflavored shortening, at room temperature 

340 grams (3 cups) confectioners' sugar (see Cook's Note) 

1 tablespoon (12 grams) vanilla extract 

3/4 teaspoon kosher salt 

Directions

Special equipment:
Digital kitchen scale, measuring cups, measuring spoons, knife, electric stand mixer fitted with paddle attachment, fine mesh sieve or sifter, rubber spatula
  1. Combine the buttermilk and sour cream in a small bowl and stir well. Park in the refrigerator until you're ready to use them.
  2. Place the butter and shortening in the work bowl of your favorite stand mixer and sift in the sugar. Install the paddle attachment and beat the mixture on low to incorporate. Add the vanilla and salt and increase the speed to medium. Continue to beat until light and airy — 5 to 6 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Add the buttermilk-sour cream mixture and beat on low until integrated. Stop and scrape the bowl then return the speed to medium until smooth — 15 seconds. Use immediately or tightly seal and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the refrigerator prior to use. The frosting is fairly spreadable straight from the refrigerator, but it is even easier to use at room temperature.

Cook’s Note

Domino brand powdered sugar is ideal to use here; Dixie Crystals yields a slightly gritty frosting.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …