American Buttercream

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.

Course Dessert

Cuisine American

Prep Time 20

Total Time 20

Servings cups

Calories 1226kcal

Author Elizabeth Marek

Equipment

1 Stand mixer with the paddle attachment

Ingredients

American Buttercream Ingredients

24 ounces unsalted butter room temperature
40 ounces powdered sugar
5 ounces heavy whipping cream
3 teaspoons clear vanilla extract
1 teaspoon salt
¾ teaspoon butter extract optional for flavor

US Customary - Metric

Instructions

American Buttercream Instructions

First, bring your butter to room temperature. If your butter is not at room temperature, you will get lumps of butter.
Place the room temperature butter in the bowl of a stand mixer (or an electric hand mixer) with the whisk attachment and mix together on medium speed until smooth. Don't forget to scrape the bottom of the bowl often. Pro-Tip: If you need more stable buttercream, replace half of the butter with high-ratio shortening.
Add in your powdered sugar one cup at a time while mixing on low speed until smooth.
Add in your salt, clear vanilla extract, and cream.
Whip on high speed for 2-3 minutes until the buttercream is smooth and fluffy.
Optional: If it looks curdled and separated, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds. Pour it back into the mixing buttercream to bring it all together.
Optional: To remove bubbles, mix on low with a paddle attachment for 10 to 15 minutes until smooth.
Cover the bowl with plastic wrap until you're ready to use it. This frosting can stay out for a few hours but should be stored in an airtight container in the fridge or freezer if you don't need it for a few days. Bring it to room temperature and mix on low before each use.
This is enough buttercream to frost and fill three 8"x2" layers, or 24 cupcakes.

Notes

Butter is, of course, a key ingredient for "butter"-cream, so using high-quality butter is important. I like using Plugra or Irish butter, but Darigold is also a great option when butter is expensive! You can also use dairy-free butter if you need dairy-free buttercream.
Heavy cream is important to help thin out your frosting and make it fluffy, but you can also use water, heavy cream, or non-dairy creamer.

Nutrition