american buttercream

This American buttercream frosting recipe makes enough to frost one 9x13” sheet cake or one 8” or 9” round 2-layer cake or to generously ice 12 cupcakes (as seen in photos above) or modestly ice 24 cupcakes. This recipe may be doubled or even tripled if you have a mixing bowl that is large enough. This icing is great for decorating and may be used under fondant.

Buttercream Frosting

unsalted butter (softened to room temperature (226 grams))

sugar (500 grams)

vanilla extract

salt (add more to taste, as needed)

heavy cream

Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth.

Add 1 cups (125g) of powdered sugar, vanilla extract, and salt and turn mixer to low speed¹ and stir until combined. Slowly add remaining powdered sugar until completely combined. Mixture will likely look very dry.

Add heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip the liquid into the batter and scraping down the sides and bottom of the bowl after each addition. Add additional cream until desired consistency is reached. If you accidentally add too much liquid and make your buttercream too soft, you can usually salvage the icing by adding more powdered sugar

If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.

I recommend piping icing over your cupcakes or frosting your cake immediately. See notes below or in the post on how to store buttercream and use at a later date.

https://www.youtube.com/watch?v=IDsW83d3vVA

A simple recipe for American Buttercream Frosting! This recipe is arguably the easiest of the buttercreams.

RECIPE: https://sugarspunrun.com/buttercream-frosting/


Ingredients
1 cup unsalted butter softened to room temperature (226g)
4 cups powdered sugar 500g
2 teaspoons vanilla extract
⅛ teaspoon salt add more to taste, as needed
2-4 Tablespoons heavy cream or milk plus more as needed (see "Tips" section in post for substitutes)

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Instructions
Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth.
Add 1 cups (125g) of powdered sugar, vanilla extract, and salt and turn mixer to low speed¹ and stir until combined. Slowly add remaining powdered sugar until completely combined. Mixture will likely look very dry.
Add heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip the liquid into the batter and scraping down the sides and bottom of the bowl after each addition. Add additional cream until desired consistency is reached. If you accidentally add too much liquid and make your buttercream too soft, you can usually salvage the icing by adding more powdered sugar
If using food coloring, stir it in here at the end. Gel food coloring is my preference for vibrantly colored icing.
I recommend piping icing over your cupcakes or frosting your cake immediately. See notes below or in the post on how to store buttercream and use at a later date.
Notes
¹If you’re using a stand mixer, a nice way to combine the sugar and butter without dusting your kitchen with powdered sugar is to cover the mixer with a clean dish towel (see video).
Storing:
If not using immediately, store in an airtight container at room temperature for up to 2 days or in the refrigerator for 5-7 days. Before using allow to come to room temperature, you may need to mix it again to reach proper consistency.
Freezing:
May be frozen in an airtight container for 2-3 months. Let thaw in the refrigerator for 1-2 days then bring to room temperature and re-whip with mixer before using. 
Once you have iced your cake or cupcakes, this icing will keep at room temperature for 2-3 days (unless you are in a very hot/humid environment) or will keep in the refrigerator for a week.
As with most frostings, this recipe is primarily butter and sugar and will not hold up well to high temperatures (ex: being served on a cake outside in the summertime). It can be used under fondant.

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How to Make Vanilla Buttercream Frosting

The most delicious, moist funfetti vanilla bean cake. This homemade funfetti cake has a yellow cake base and is made with buttermilk to keep it perfectly dense, and is packed full of Jimmy sprinkles. The confetti cake is layered with a rich chocolate American Buttercream frosting, and finished with more sprinkles. This is the perfect celebration cake, and at six inches it is great for a small group.

Funfetti Cake with Dark Chocolate Buttercream

eggs,

egg yolk,

vanilla bean paste

buttermilk,

full fat greek yoghurt

all-purpose flour

sugar

tsp baking powder

tsp salt

unsalted butter,

rainbow Jimmy sprinkles

salt

powdered sugar, sifted

dutch process cocoa, sifted

heavy cream, as needed

Preheat the oven to 350°f / 180°c. Grease three 6” cake pans, and line with parchment paper on the bottom.

In a medium bowl, whisk together the eggs, egg yolk, vanilla, buttermilk, and yoghurt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.

With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.

Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Add in the sprinkles and mix to combine.Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.

Divide the batter between your three cake tins (I prefer to do this by weight - see notes). Bake for 25 to 30 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.

Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.

CAKE LAYERS

Melt the dark chocolate in 15 second increments in the microwave, stirring well between each until melted. Set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, approx. 4 minutes. Add the salt, powdered sugar, vanilla bean paste, and cocoa, and mix until smooth, scraping down the sides once or twice.

Add the melted chocolate and mix well until silky. If needed, add cream 1 tbsp at a time to get the frosting to a nice smooth, fluffy consistency.

DARK CHOCOLATE BUTTERCREAM

Level off the cake layers. Secure one of the layers of cake to a cake turntable, cake stand or cake board using a little buttercream. Add about half a cup of buttercream onto the first layer of cake (I used a cookie scoop that had a 2 Tbsp volume and added 3 scoops), and smooth using an offset spatula.

Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Add more buttercream, smooth down, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat.

Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 15-20 minutes, until the crumb coat has set. Press a piece of plastic wrap over the surface of the buttercream while you are chilling down the cake.

If you have started with a chilled or frozen cake, or the buttercream seems to be not too sloppy, you can skip the chilling down of the crumb coat if you like, or reduce the time to 5 mins. If you have an empty freezer you can also throw it in the freezer for 5 minutes to help set it!

Add a second layer of buttercream to the cake - I like to make this one thicker and smooth down the edges.

Smooth the buttercream on the outside of the cake using a bench scraper, scraping down between passes. Fill in any gaps, and add additional buttercream where needed. Continue until you are happy with the finish.

Chill the cake until you are ready to serve. Bring to room temperature for about an hour before serving.

ASSEMBLY

Loved this recipe! I've never tried the reverse creaming method before and it was super easy. I think the crumb of the cake itself wasn't as light, but dang it was so good!!

Can you please write your recipes in cups as well as grams? Many of us do not weigh our ingredients.

I love that this is in grams!

I'm going to make this for my daughter's birthday cake.  Sadly, she prefers vanilla frosting - any recs to go with this?

Hi Erin 
I would Love to make this for my daughters birthday. I ended up ordering 2- 8 inch pans. Do I just double your recipe? What would you suggest? 

Thanks

This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!

Vanilla Buttercream Frosting

unsalted butter, room temperature (434 grams; 1 lb box)

tsp salt (3 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or whipping cream) (45 grams)

Beat 2 cups of unsalted butter on a...

Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.

Mix in 1 Tbsp vanilla extract or vanilla...

Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.

Slowly add in 7 cups of powdered sugar,...

Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.

Mix on low until the ingredients are fully...

Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you plan to color the buttercream, add...

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored

https://mediavine-res.cloudinary.com/video/upload/kvuypxqkeojw3ymeptnd.mp4

<p>This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!</p>

Smooth Buttercream Frosting Tutorial

Learn how to make buttercream white with these simple tips &amp; tricks! Perfect for wedding cakes and when you need a white buttercream base to start from.

American Buttercream

unsalted butter (room temperature, the whitest butter you can find)

vanilla extract (or flavoring of your choice)

tbsp heavy whipping cream (room temperature)

violet color gel

bright white color gel

Prepare a stand mixer with a whisk attachment.

Whip butter until pale, fluffy, and creamy.

Reduce speed to low and add in powdered sugar 1 cup at a time until well blended. Increase speed to medium and whip for 3 minutes.

Add clear vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.

Add more cream as needed until desired consistency is reached (I added all 4 Tbsp).

Dip a toothpick into a tiny bit of violet color gel and add it to the buttercream. Whip to incorporate.

Add more violet if needed and/or some bright white color gel. Whip until the frosting is smooth and silky.

An American-style buttercream adjusted to be slightly softer and less sweet than traditional American buttercream.

Less Sweet American Buttercream Frosting 

unsalted butter, around 68F/20C

kosher salt*

confectioner's sugar

full-fat Greek yogurt**

The best American buttercream frosting that is smooth and fluffy. You can make this frosting thick and stiff or light, loose and airy. It is easy to adjust the consistency for piping and spreading on cakes, cookies, or cupcakes. This is an all-butter recipe.

Fluffy Vanilla Buttercream (American Buttercream)

salted butter, softened

confectioners sugar (678 to 904 grams)

cream

Place the butter and a couple of cups...

Place the butter and a couple of cups of the sugar in a mixing bowl. Mix on medium speed until the sugar is blended well with the butter. Blend in the vanilla extract.

Slowly add more sugar a little at a...

Slowly add more sugar a little at a time. Start with just 6 cups of sugar if you want a looser, fluffier consistency. Beat until it is very smooth and creamy. 

To get really smooth and creamy results, beat...

To get really smooth and creamy results, beat for at least 5 to 6 minutes with a handheld mixer and 3 to 4 minutes with a stand mixer. For an even fluffier and almost white color, add a couple more minutes.

If you want a stiffer, thicker consistency, add...

If you want a stiffer, thicker consistency, add the additional 2 cups of powdered sugar. 

For a looser and lighter consistency, add the...

For a looser and lighter consistency, add the cream or milk. 

This American buttercream frosting recipe has just the right amount of sweetness and pipes beautifully and will cover a 9-inch layer cake, 24 cupcakes, and many sugar cookies!

Vanilla Buttercream Frosting Recipe

Unsalted Butter (room temperature)

tsp fine salt (or

tsp vanilla extract

In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer), beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.

Meanwhile, sift 4 1/2 to 5 cups of powdered sugar. Reduce mixer to medium-low speed and add powdered sugar one heaping Tablespoon at a time, letting it incorporate with each addition. Add powdered sugar to taste and beat until it is fully incorporated, scraping the sides of the bowl as needed.

Add 1/4 tsp fine salt (or to taste), then add 4 tsp Vanilla Extract, beating until incorporated.

Add 3 Tbsp heavy cream or milk, 1 Tbsp at a time, and adding it to the desired consistency. Beat another minute until whipped and well combined.

https://content.jwplatform.com/videos/9ieHlowm.mp4

Easy Vanilla Buttercream Frosting! This American buttercream recipe has just the right amount of sweetness and pipes beautifully on cakes, cupcakes, and cookies.

This is a super easy peanut butter frosting recipe to make! It's light, creamy, and perfectly fluffy. Great for piping and for spreading on cakes or cupcakes. Try it with your favorite chocolate brownies, cakes, or cupcakes!

Easy Peanut Butter Frosting Recipe

(2 sticks) unsalted butter, softened

peanut butter (no-stir)

tsp pure vanilla extract

heavy whipping cream

Want to know how to make the best vegan buttercream frosting that even dairy lovers will obsess over? This 4 ingredient quick vegan vanilla frosting is so easy to make and perfect for stacking, decorating, and piping onto layer cakes, cupcakes, brownies, and more!

Quick &amp; Easy Vegan Buttercream Frosting (4 Ingredients!)

(432 g) vegan butter, room temperature*

(520 g) powdered sugar, sifted*

milk

In a bowl of a stand mixer with whisk attachment or a large bowl with a hand mixer, cream the vegan butter until light and fluffy. The color will begin to lighten. This should be about 2-3 minutes.

Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn&#8217;t integrating.

Add in the remaining tablespoons of dairy free milk, along with the vanilla extract, and cream together again until fluffy and light.

Apply to your cake, cupcakes, or macarons! This amount of frosting will frost an 8&#8243; cake, or generously frost a 6&#8243; cake, with extra for decorating.

Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use again, allow the buttercream to come to room temperature again lightly cream together again for 2-3 minutes (see blog post for thawing buttercream from the freezer).

I made this to go with a vegan bluberry &amp; banana cake &amp; it was yummy! I made half the amount &amp; it was enough to cover a two tier 8" cake (middle, top, &amp; 'naked cake' sides) I also added some strawberry powder for a bit of colour!

I cannot get over how delicious this frosting is. It's absolutely perfect, and I honestly like it even better than regular buttercream. I've used it for layer cakes and cupcakes so far. Thank you for the recipe!

This 8 Inch Round Vanilla Cake is perfect for any celebration! It's a professional bakery style cake with a moist and tender texture, delicious vanilla flavor, and creamy vanilla buttercream.

8 Inch Cake

420 (3 cups) all-purpose flour

baking powder

baking soda

113 g (1/2 cup) unsalted butter,

110 g (1/2 cup) vegetable oil

180 g (3/4 cup) sour cream,

180 g (3/4 cup) whole milk,

350 g (1 1/2 cups) unsalted butter,

640 g (5 cups) powdered sugar

30-60 g (2-4 tablespoons) heavy cream

Preheat the oven to 350°F/177°C. Grease and flour three 8-inch round baking pans. Line the bottom of the pans with parchment paper and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla and sour cream until mixed.

With the mixer on low speed, in three parts, alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.

Evenly divide the batter between the three prepared pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes then transfer them to a cooling rack to cool completely before frosting.

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes.

With the mixer on low speed, slowly add in the powdered sugar and beat until completely incorporated.

Add the vanilla and mix to combine. Add the heavy cream, one tablespoon at a time until desired consistency is achieved. Beat the buttercream on medium-high speed for 5 minutes.

Once the cakes have cooled, use a large serrated knife to slice a thin layer off the top of each cake to level.

Place a layer of cake onto a cake turntable, cake stand, or serving dish. Evenly spread 1/4 of the buttercream over the cake. Top with a second layer and repeat with another 1/4 of the buttercream. Add the final cake layer.

Spread a thin crumb coat over the entire cake and refrigerate for 30 minutes (or freeze for 5 minutes).

Frost the cake with the remaining buttercream.

Delicious cake! I took your suggestion and added the 1/2 cup sprinkles to make it a funfetti cake for my daughter's birthday. It was a hit!

We loved this cake! Such a classic with very fluffy buttercream. I will definitely be making this again!

This classic American buttercream recipe is the frosting that most people think of when they hear the word, &quot;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.

unsalted butter (room temperature)

butter extract (optional for flavor)

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&#39;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&#39;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&#39;t need it for a few days. Bring it to room temperature and mix on low before each use.

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