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.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Kristin “Baker Bettie” Hoffman is a trained chef and online baking instructor. Learn more about the “whys” of baking on BakerBettie.com!
4 sticks is approximately how many cups…..need to try it
Each stick is 1/2 cup or 4 ounces. So 4 sticks 2 cups or 1 pound
227 gram or 1 cup = 2 sticks
Hence 4 sticks ≈ 450gm or 2 cups.
My baking mind just exploded after seeing your video whipping up the icing – would you kindly share where you got the double whip wire attachment for your stand mixer? That thing is fantastic!!!
So easy and so good. Fast and beautiful.
Will this recipe make the stuff flowers?
Did you mean stiff flowers? If so, then no. You would need royal icing for that. Buttercream will always stay soft while forming a very thin crust. When you push your finger on it slightly, it will smoosh. If you pushed slightly on a royal icing decoration, nothing would happen to it, except cracking and breaking if you push hard.
This is the best !!! Yumm
Would like to make this buttercream with raspberry jelly folded in. Do I need to adjust any of the other ingredients to keep the consistency the same?
Thanks for the review of making buttercream frosting I.Ive made many wedding cakes. It’s been awhile since I’ve baked a wedding cakes. I enjoyed the information it really refreshed my memory.
Do the cupcakes themselves need to be refrigerated after decorated since there is milk in the frosting?
Will it harden up?
Would this be set good for sugar cookies?
quelle recette pour les douilles russe j ai beaucoup de douilles mais une recette de creme au beurre qui tient dois-je faire moitie beurre et graisse pour cela merci