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
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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!
Looks delicious & creamy
I would like to make home made chocolate icing. I remember as a chikd my mom use powder sugar butte, evaporated milk, extract and chocolate syrup
Nice 👍🌹 recipes
Awesome!!thanks
I am a beginner when it comes to cakes and cupcakes. I have always preferred making pies. But I live the cute cupcakes I have been seeing. So I tried using a kit with premade frosting. At least I had some practice but the frosting tasted awful. I m so intimidated by those frosting bags and the tips. Any advice?
Just get in there! Once you try it, practice, you’ll see that there is no wrong way to pipe and that it can actually be very fun! 🙂
I want to make my mother a strawberry cake for her 90th birthday!! Any good yet simple recipes??
Here are a bunch of ideas: https://iambaker.net/cakes/
Thank u for sharing😻😻
Lavonne MacGrath practice on a sheet of wax paper or a silpat sheet. Then you can reuse over and over until you’re ready to pipe on your cake or cupcakes, etc. that’s how I learned.
Does it really stay firm? I leave in a tropical island and it’s hot as hello.very humid. I bake at times just for pleasure. And would really love to do the buttercream frosting without having to refrigerate
A tropical island is a bit of a different story. I would use all shortening or a butter/shortening combination for a bit of extra added protection.
Ive just used this for my mother in laws 60th birthday cake. Everyone loves it, thank you!