Vanilla American Buttercream
Extremely quick and easy to make, this frosting whips together butter*, milk, and powdered sugar to produce a thick, dense, and very sweet frosting. While I prefer Swiss Meringue Buttercream in general, American Buttercream works better for my Frozen Buttercream Transfers.
* You will read elsewhere that shortening is a suitable alternative/ addition to butter. While that may technically be true, just...don’t do it. Please. Frosting should never make the inside of your mouth feel like it belongs in a “BodyWorlds” exhibit.
Flavouring Your Frosting
No matter which way you're flavouring your American Buttercream, follow the recipe through adding the milk and sugar and beating it into a frosting. THEN do one of the following:
You can swap out the vanilla for another flavour extract or flavour oil. Note that flavour oils tend to be more concentrated, so start with a smaller amount and adjust to taste.
Chai American Buttercream
Mix 1-2 Tbsp of Unsweetened Instant Black Tea with 1 tsp Cinnamon, 1 tsp Ground Cardamom, ½ tsp Ground Cloves, and ½ tsp of Ground Nutmeg. Add a Tbsp or so of hot water, mix to form a thick paste.
Once you've added the milk and vanilla to the mix - and have beaten it into an actual frosting - turn speed back down to low. Add the paste, beat to combine.