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American Buttercream Frosting

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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.
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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.
 
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