American Buttercream

4.86 from 144 votes

This classic American buttercream recipe is the frosting that most people think of when they hear the word, "buttercream.” It’s sweet, creamy, very stable in hot temperatures, and the easiest buttercream to make. Perfect for frosting your cakes or cupcakes, piping flowers on a wedding cake, and using under fondant.

Prep Time10

Mixing10

Total Time20

Course: Dessert

Cuisine: American

Servings: cups

Calories: 1226kcal

Author: Liz Marek

Ingredients

American Buttercream Ingredients

24 ounces unsalted butter room temperature
40 ounces powdered sugar
3 teaspoons clear vanilla extract
1 teaspoon salt
5 ounces heavy whipping cream heated until very warm

US Customary - Metric

Instructions

American Buttercream Instructions

Make sure your butter is fully at room temperature before you start. It should be soft enough to press a finger into easily but not greasy or melted. If it is too cold you will get lumps. If it is too warm the frosting will be too soft to pipe.
Place the softened butter in the bowl of your stand mixer with the whisk attachment. Mix on medium speed until the butter is completely smooth, pale, and fluffy, about 2 to 3 minutes. Scrape the bottom and sides of the bowl well. Any unmixed butter at the bottom will show up as lumps later.
Add the powdered sugar one cup at a time on the lowest speed. Adding it all at once creates a cloud of sugar and makes it harder to incorporate evenly. Mix until smooth after each addition before adding more.
Add the salt, clear vanilla extract, and hot heavy cream. If the buttercream looks too thick or dry, add a little more cream one tablespoon at a time until it reaches the right consistency.
Increase the speed to high and whip for 2 to 3 minutes until the buttercream is light, fluffy, and bright white. It should look smooth and hold a peak when you lift the whisk.
If the buttercream looks curdled or separated: Scoop out about one cup of the buttercream and microwave it for 10 to 15 seconds until just melted. Pour it back into the mixing bowl while the mixer is running on low. It will come back together quickly.
If you want to remove air bubbles: Switch to the paddle attachment and mix on the lowest speed for 10 to 15 minutes. This pushes out the air and gives you an incredibly smooth, velvety finish that is much easier to work with when frosting a cake.
Cover the bowl with plastic wrap until you are ready to use it. American buttercream can sit at room temperature for a few hours. For longer storage, keep it in an airtight container in the fridge for up to two weeks or freeze for up to three months. Bring it back to room temperature and mix on low before using.

Video

Notes

For the best results, use high-quality butter like Plugra, Irish butter, or Darigold. You can also use dairy-free butter if needed.
For a more stable buttercream that holds up in hot or humid climates, replace half of the butter with high-ratio shortening. Crisco will also work, though high-ratio shortening gives the best results.
You can also make this recipe with a combination of butter and shortening from the start. Use 12 ounces of butter and 12 ounces of shortening for a buttercream that is both flavorful and more heat stable than an all-butter version.
Heavy cream can be substituted with whole milk, water, or non-dairy creamer if needed.
If your buttercream looks too dry, add more cream one tablespoon at a time until you reach the right consistency.
If your buttercream looks curdled or separated, remove about 1 cup and microwave it for 10 to 15 seconds, then pour it back into the mixing bowl and mix until smooth.
To remove air bubbles, switch to the paddle attachment and mix on low for 10 to 15 minutes.
This recipe makes enough to frost and fill three 8x2 inch cake layers or 24 cupcakes.
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Bring to room temperature and mix on low before using.

Nutrition