American buttercream

Ingredients for 1 servings:

• 320 g palm fat (Palmin), soft
• 100 ml milk, lukewarm
• 3 tbsp cream powder (whipping cream powder, cream substitute for baking ingredients)
• 900 g powdered sugar, sifted
• n. B. Butter vanilla flavoring

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

very sweet – but is ideal as a base for fondant coatings

First, mix all ingredients – except for the powdered sugar – in a food processor for about 2 minutes. Then gradually add the powdered sugar and beat vigorously. The longer the cream is whipped, the creamier it becomes – mine always runs for about 5 minutes. I cover the outside of all my cakes – regardless of the filling – with a thin layer of this buttercream and then smooth the cake using a palette knife and a pastry scraper. The cakes then go back into the refrigerator for about 15-20 minutes. The buttercream will now form a light crust – after which you can cover it with fondant. The fondant coating will then be wonderfully smooth and bump-free thanks to the buttercream layer.