This American buttercream frosting is made with 1 cup of softened unsalted butter, 3½ cups of sifted powdered sugar, 2 tablespoons of heavy cream or milk, 1½ teaspoons of vanilla, and ¼ teaspoon of salt. It takes 10 minutes with a mixer and frosts 12 to 16 cupcakes or one 2 layer 8 inch cake.
No eggs, no stove, no thermometer. The whole trick is time in the mixer: beat the butter until it is almost white before any sugar goes in, then add the sugar one cup at a time. Do that and the frosting comes out smooth, holds a piped swirl, and forms a thin crust on top.
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- Batch size: roughly 3 cups of frosting
- Covers: 12 to 16 cupcakes with a swirl, or the top, middle and sides of a 2 layer 8 inch cake with a smooth finish
- Make 1½ batches for: a 2 layer 9 inch cake, or an 8 inch cake with piped borders
- Make a double batch for: a 3 layer cake, a 9×13 sheet cake with decorations, or 24 tall piped cupcakes
- Time: 10 minutes once the butter is soft
The recipe doubles without any changes. Use a stand mixer for a double batch, because 7 cups of powdered sugar is a lot for a hand mixer.
The Butter to Powdered Sugar Ratio, and Why It Crusts
One cup of butter weighs about 227 grams. Three and a half cups of powdered sugar weigh about 420 grams. So this frosting is roughly 1 part butter to just under 2 parts sugar by weight. That much sugar is what makes American buttercream sweet, and it is also what lets it stand up in a piped star.
The sugar does one more job. After 15 to 20 minutes in the air, the surface dries into a thin, dry crust while the inside stays soft. That crust is why this frosting works on cookies you want to stack and on cake sides you want to smooth.
American vs Swiss Meringue and Italian Buttercream
American buttercream is butter beaten with powdered sugar and a splash of cream. Swiss meringue buttercream and Italian buttercream start with egg whites and cooked sugar, whipped into a meringue before the butter goes in. They are silkier and less sweet, but slower and fussier.
- Sweetness: American is the sweetest; meringue buttercreams taste mostly of butter
- Texture: American is fluffy and slightly dense, crusts on the surface; meringue versions stay satin smooth and soft
- Warm rooms: American holds its shape better at room temperature because of the sugar
- Skill and time: American takes 10 minutes and a mixer; meringue versions need a thermometer or a careful eye
There is a middle road too. Ermine frosting uses a cooked flour and milk pudding instead of most of the sugar, and whipped cream frosting is the lightest of all, though it needs the fridge.
Getting the Butter Soft Enough, but Not Greasy
Butter temperature decides the texture more than anything else in this bowl. You want it soft but still cool, around 65 to 68°F. Press a finger into the stick: it should leave a dent without sliding in. Cold butter leaves lumps. Shiny, greasy butter makes a frosting that slumps on a cupcake.
Most butter needs about 30 to 60 minutes on the counter. If it still feels firm, cut it into cubes and give it 10 more minutes. Use unsalted butter. Salted butter makes the frosting taste sharp; if it is all you have, skip the ¼ teaspoon of salt and taste at the end.
Beating the Frosting Step by Step
Beat the butter alone on medium speed for 3 to 4 minutes, using the paddle on a stand mixer or a hand mixer. It goes from yellow to pale, almost white, and looks fluffy. Stop once to scrape the bowl, because dense butter likes to hide at the bottom.
Turn the mixer to low and add the sifted powdered sugar one cup at a time. Mix each cup on low until it disappears, then turn up to medium-high for 30 seconds. Going straight to high speed sends a cloud of sugar across the counter.
After the last cup, scrape the bowl and beat for 1 more minute. The frosting will look thick and a little dry at this point. That is normal.
Add the vanilla, the salt, and 2 tablespoons of heavy cream. Beat on medium-high for 2 to 3 minutes until light and creamy. If it feels stiff on the spatula, add more cream one teaspoon at a time. Gel coloring, almond extract or cocoa goes in now, on medium speed until evenly blended.
To test it, scoop some up and lift the spatula. The peak should hold and only bend a little at the tip. Before you frost a cake, run the mixer on low for a minute or stir hard with a spatula. That pushes out the big air bubbles, so the sides come out smooth instead of full of little holes.
Gritty, Runny or Too Sweet: Rescuing a Batch
- Gritty: usually unsifted sugar or too little liquid. Add 1 to 2 teaspoons of cream, beat for 2 more minutes, and let it rest 10 minutes so the sugar can dissolve. Sift the sugar next time.
- Runny or droopy: the butter was too warm or too much cream went in. Chill the bowl for 15 to 20 minutes, then beat again. If it is still loose, beat in ¼ cup more powdered sugar.
- Too stiff to spread: add cream one teaspoon at a time.
- Curdled look: the butter was too cold. Keep beating, or warm the outside of the bowl with a warm towel for a minute and beat again.
- Too sweet: add another pinch of salt. A teaspoon of lemon juice also cuts the sweetness without changing the texture much.
- Too yellow for a white cake: beat the butter a few minutes longer, use clear vanilla if you have it, or add the smallest dot of violet gel color to cancel the yellow.
Flavor and Color Swaps for the Base Batch
For chocolate, mix 2 tablespoons of unsweetened cocoa powder in with the powdered sugar. That gives a light, milk chocolate color and flavor. For a deep chocolate frosting, use a recipe built for it, like this chocolate frosting.
Half a teaspoon of almond extract gives a wedding cake flavor; start with less, because it is strong. For a fruit version, beat in 3 tablespoons of freeze-dried strawberry powder at the end, or follow the measured strawberry buttercream. If you want a plain vanilla base with a softer sweetness, my vanilla buttercream is another good starting point.
Crusting Buttercream for Christmas Cookies and Cupcakes
Because it crusts, this is the frosting I reach for in December. Spread it on Christmas tree sugar cookies, let it set for 20 minutes, and they can be stacked gently with parchment between layers. Pipe it on reindeer cupcakes or on chocolate cupcakes with a large star tip for a swirl that keeps its ridges.
For a smooth cake, frost the sides, wait 15 to 20 minutes for the crust, then lay a plain paper towel on the frosting and smooth over it gently with your palm or a fondant smoother. The towel lifts away and leaves a flat finish.
Santa red and deep green take a lot of gel color, and they keep getting darker for an hour or two after mixing. Tint the frosting a shade lighter than you want, cover it, and check again before you add more.
Keeping Buttercream for Up to a Week
Store the frosting in an airtight container at room temperature for 1 day or in the fridge for up to 1 week. Freeze it for up to 2 months and thaw overnight in the fridge. Cold buttercream is hard and looks broken when you first beat it, so let it sit on the counter until it is soft, then rewhip for 1 to 2 minutes. It thickens a little as it sits, so test the texture and add a teaspoon of cream if needed.
Buttercream Questions Bakers Ask Before Piping
Can I use milk instead of heavy cream?
Yes. Milk works in the same amount. The frosting is a little less rich, and you may need slightly less, so add the last tablespoon a teaspoon at a time.
Does a cake with American buttercream need to go in the fridge?
Not for the first day in a cool room, because the sugar keeps it stable. Refrigerate it after that, and bring slices back to room temperature before serving so the frosting softens.
American Buttercream Frosting
This American buttercream frosting is a sweet, fluffy butter and powdered sugar frosting made with unsalted butter, sifted powdered sugar, heavy cream or milk, vanilla, and a pinch of salt. It takes 10 minutes and frosts 12 to 16 cupcakes or one 2 layer 8 inch cake. Beating the butter for 3 to 4 minutes until almost white, then adding the sugar one cup at a time, keeps this American buttercream smooth instead of gritty, and it forms a light crust that holds piped swirls. Use it as a buttercream icing for birthday cakes, cupcakes, Christmas sugar cookies, and piped borders. Add 2 tablespoons of cocoa for chocolate, and keep it 1 day at room temperature or 1 week in the fridge.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3½ cups powdered sugar, sifted
- 2 tablespoons heavy cream (or milk)
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon fine salt
- Optional Add-Ins:
- ½ teaspoon almond extract
- Gel food coloring
- 2 tablespoons unsweetened cocoa powder
Instructions
- BEAT THE BUTTER: Place softened butter in a large mixing bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed for 3 to 4 minutes until it becomes pale, fluffy, and significantly lighter in texture. Scrape down the sides of the bowl to ensure even mixing.
- ADD POWDERED SUGAR GRADUALLY: With the mixer on low speed, add the sifted powdered sugar one cup at a time. After each addition, mix on low until combined, then increase to medium-high and beat for 30 seconds. Once all the sugar is incorporated, scrape down the bowl and beat for 1 additional minute.
- ADD VANILLA, SALT, AND CREAM: Pour in the vanilla extract, salt, and 2 tablespoons of heavy cream. Beat the mixture on medium-high for 2 to 3 minutes until the frosting is light and creamy. If the frosting is too stiff, add more cream one teaspoon at a time until the desired consistency is reached.
- ADJUST FOR TEXTURE OR COLOR: Add gel food coloring, almond extract, or cocoa powder at this stage if using. Mix well on medium speed until fully blended and smooth. Use immediately or store in an airtight container.
Notes
Use butter that is soft but still cool (it should dent when pressed, not look greasy); warm butter makes a droopy frosting. Sift the powdered sugar so the frosting is not gritty. If it turns gritty anyway, beat in 1 to 2 teaspoons more cream and let it rest 10 minutes. For a chocolate version, mix in 2 tablespoons of unsweetened cocoa powder with the powdered sugar. For deep red or green, tint a shade lighter than you want; gel colors darken over an hour or two. Frosting can be made ahead and stored at room temperature for up to 1 day, refrigerated for up to 1 week, or frozen for up to 2 months. Bring to room temperature and rewhip before using.
