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    • American Buttercream Frosting

      filed under: Cakes on July 10, 2018

      American buttercream is the easiest style of buttercream to make with very few ingredients and steps. American buttercream is a classic with home bakers because of how quick it is to make and how versatile it is for cupcakes and cakes!

      Buttercream Frosting

      What is American Buttercream Frosting?

      American buttercream is by far the easiest style of buttercream frosting to make and is the one most commonly used by home bakers. If you have ever made a frosting by creaming together butter and powdered sugar with vanilla or other flavorings then you have made American buttercream!

       

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      American buttercream, also known as simple buttercream or decorator’s frosting, calls for very few ingredients and steps. Typically a ratio of two parts sugar to 1 part butter is creamed together with a small amount of milk and flavorings.

      Vanilla Buttercream Frosting

      What is American Buttercream Like?

      American buttercream is slightly ivory in color, thick in texture, and pipes easily. The ratio of sugar to butter in American buttercream is much higher than in Swiss meringue buttercream or Italian meringue buttercream, making American buttercream the sweetest of the varieties.

      American buttercream is also sometimes referred to as “crusting buttercream” because it forms a thin crust after exposed to air for some time. This characteristic can be desirable at times such as when doing intricate piping work or when frosting cookies that will be stacked.

      How to Make Buttercream Frosting

       How to Make American Buttercream

      • To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break causing a separated buttercream.
      • A lighter variation on this buttercream can be made by whipping the butter for a longer period of time to make a whipped buttercream.
      • American buttercream stands up well to being flavored with extracts, spices, cocoa powder, and jams or curds.
      • If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly.
      4.87 from 15 votes
      Basic American Buttercream Frosting
      Prep Time
      10 mins
       

      No wonder it's a classic!

      Course: Dessert
      Cuisine: American
      Keyword: buttercream
      Servings: 24 cupcakes
      Calories: 222 kcal
      Author: Amanda
      Ingredients
      • 4 sticks (1 lb, 454 g) unsalted butter room temperature
      • 8 cups (2 lb, 907 g) confectioners sugar sifted
      • large pinch of salt
      • extracts and flavorings as desired
      • 1-3 tablespoons whole milk as needed
      Instructions
      1. Combine the butter, sugar, and flavorings in the bowl of a stand mixer fitted with a paddle attachment.
      2. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
      3. Adjust the consistency with milk as needed.
      4. Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using to pipe or frost.

      Recipe Video

      Recipe Notes

      Note: This recipe makes enough buttercream to generously frost 24 cupcakes or a 2 layer 9” round cake.

       Buttercream Flavor Options

      • Vanilla American Buttercream: Add in 2 tsp vanilla extract
      • Chocolate American Buttercream: Add 1 cup of sifted unsweetened cocoa powder
      • “Wedding Cake” American Buttercream: Add 1 tsp vanilla extract and 1/2 tsp almond extract
      • Lemon American Buttercream: Add 3 TBSP lemon zest and ¼ cup lemon juice. Remove the milk and increase the confectioner’s sugar to 9 cups.
      • Strawberry, Raspberry, or Blackberry American Buttercream: Fold in 1 cup of seedless preserves

       

      Want more Buttercream Frosting Recipes? Check out these winning recipes:

      Perfect Crusting Buttercream

      Whipped Vanilla Buttercream

      Chocolate Buttercream

      Basic Vanilla Buttercream (Neopolitan Cake)

      Kristin “Baker Bettie” Hoffman is a trained chef and online baking instructor. Learn more about the “whys” of baking on BakerBettie.com!

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      Comments

    • What kinder of mixer is that – it has two whisks and just sits in the bowl- cool

    • Wow thanks for sharing can’t wait to try it out

    • looks like I am going to enjoy this site. I am always looking for a way to make my own cupcakes in butter cream frosting. I love a good cupcake in the frosting is very important to me. I have to watch my sugar intake as well. I am also trying to eat more Heather so i can keep my weight down. I love to have ladies night in I like mix drink in frozen drinks as well. So I am going to give the site a chance.

    • This frosting was WAY too sweet! I would recommend adding vanilla and less sugar. The texture was good though.

    • wonderful i love it !!!

    • I don’t like a frosting to be too sweet, can I use less sugar and if I do will it come out to the same consistency ? Thank you

    • I took a decorating class over 45 years ago . The instructor told us if we would substitute water for the milk that the frosting would last longer and the taste would not be altered . Everyone loves my buttercream/bakery frosting .

    • I made the blueberry coffee cake It is soooo delicious, my family loved it so bad and it’s very easy. Thank you for the recepie.

    • Thank you so much dear Amanda.. Vedio was very helpful.. Thankyou as it was wish to learn how to make butter cream love you

    • Now my go to recipe for perfect Buttercream Frosting. I used Vanilla Extract but I am sure Almond Extract would be delicious too. Plus I used half and half instead of whole milk. Will be great for piping too! Blended easily with an electric hand mixer. A really great recipe! Thanks!

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