American Buttercream Frosting
A bowl of fluffy buttercream is the starting point for so many beautiful cakes and cupcakes. This American buttercream uses simple ingredients to create a rich vanilla frosting that spreads smoothly and holds its shape for piping. Whipping the butter first gives it a lighter texture, while a splash of cream lets you adjust the consistency for everything from a soft cake covering to decorative swirls.
This American buttercream uses simple ingredients to create a rich vanilla frosting that spreads smoothly and holds its shape for piping. Whipping the butter first gives it a lighter texture, while a splash of cream lets you adjust the consistency for everything from a soft cake covering to decorative swirls.
American Buttercream Frosting
Ingredients
- 1 pound (2 cups) unsalted butter, at room temperature
- 2 pounds powdered sugar, approximately 7–8 cups, sifted as needed
- 2–4 tablespoons heavy whipping cream, plus more if needed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whip the butter.
- Place the softened butter in a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 5 minutes, until pale, light, and fluffy.
- Scrape down the sides and bottom of the bowl as needed.
- Add the flavoring.
- Add the vanilla and salt. Mix for 1 minute.
- Gradually add the sugar and cream.
- Reduce the mixer speed to low. Add the powdered sugar in several batches, alternating with the heavy cream. Start with 2 tablespoons cream and add more as needed.
- Mix until combined, scraping down the bowl between additions.
- Whip until fluffy.
- Increase the speed to medium-high and beat for another 2–3 minutes, until smooth and fluffy.
- Adjust the consistency.
- For softer frosting, add more cream 1 teaspoon at a time. For firmer frosting, add a little powdered sugar at a time.
- Use to frost a completely cooled cake or transfer to a piping bag for decorating.
Connie’s notes
- Use softened, not melted, butter. It should give slightly when pressed while still holding its shape.
- Weigh the powdered sugar when possible. Cup measurements vary depending on how the sugar is packed.
- Sift out lumps. This is especially helpful when using small piping tips.
- Start the mixer on low. Increase the speed only after the powdered sugar is incorporated.
- Add cream gradually. A small amount can noticeably soften the frosting.
- Smooth out air bubbles. After whipping, switch to a paddle attachment and mix on low for a few minutes, or stir slowly by hand with a spatula.
- Use gel food coloring. Add small amounts until you reach your desired shade.
- Frost cooled cakes only. Warm cake can melt the buttercream and make the layers slide.
- Prepare ahead. Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and mix again before using.
Ratings help other people decide whether to try it — and they tell me which recipes are worth doing more of. It takes ten seconds.
↓ Leave your rating
