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! Be sure to check out the perfect Cake Recipes and Cookie Recipes for all your decorating needs!
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!
American buttercream, also known as simple buttercream, 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.
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.
Buttercream That Sets Firm
American buttercream is also sometimes referred to as “crusting buttercream” because it forms a thin crust after being 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 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. It will last about a week in the refrigerator.
Can you add food color to buttercream?
Absolutely! It accepts color so beautifully. I like to make big batches of this buttercream and use food color to achieve the colors I need. I find that color matching frosting can be tricky so I like to have more on hand rather than less.
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
Basic American Buttercream Frosting
Ingredients
- 4 sticks (1 pound / 454 g) unsalted butter, room temperature
- 8 cups (2 pounds / 907 g) confectioners' sugar, sifted
- 1 large pinch kosher salt
- 1-3 tablespoons whole milk, as needed
- extracts and flavorings as desired
Instructions
- Combine the butter, sugar, and flavorings in the bowl of a stand mixer fitted with a paddle attachment.
- 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.
- Adjust the consistency with milk as needed.
- Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using to pipe or frost.
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Notes
Did you make this recipe?
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Kristin “Baker Bettie” Hoffman is a trained chef and online baking instructor. Learn more about the “whys” of baking on BakerBettie.com!
Good working
I’ve been making butter cream frosting since I was six years old. It’s so easy I do not like canned frosting. I don’t understand why anyone would buy when you can make. But these days people pay for boiled eggs. ?? Thank you for sharing your recipes.
That’s a LOT of frosting! I do love a good buttercream frosting.
Can you cut the recipe in half? This is way too much frosting for 8 people.
Hi, Stacey! I work with iambaker and am happy to help with questions. Sure! Have a great day!
I’ve been making and decorating cakes for many years now, with that ratio of sugar and butter (I often do half butter and good shortening), you’ll need more milk that that to make a spreadable consistency. Also, corn syrup can be substituted for part of the milk. That will make the spreading much smoother. I lightly spray the just iced cake to make it smooth out better.
Muy clara la explicación Gracias !!!
Spray with what?
I plan to use this on my homemade cinnamon rolls, hope it will work well for that.
I recommend cinnamon roll topping for cinnamon rolls https://iambaker.net/cinnamon-rolls-recipe/
I’ve been looking for a buttercream for my cookies that will crust. Can’t wait to try this. Do you have to keep the cookies refrigerated?
buttercream
Love your recipes. Use them often. Thank you for sharing.