American Buttercream Frosting
This perfectly balanced American Buttercream Frosting has an amazing classic vanilla flavor and is made with only 5 ingredients in 10 minutes! The most delicious way to finish off all of your cupcakes, cakes, and other desserts – it’s silky smooth and crusts to perfection!
This recipe uses three key ingredients to make it the absolute best! Keep reading to discover what kind of butter, liquid, and vanilla you need to guarantee frosting greatness!
The Best Vanilla Buttercream Recipe
This American Buttercream Frosting is a classic that belongs at every baker’s fingertip whether you’re a beginner or experienced in the kitchen! It’s easy enough to make for any level yet it’s a sweet, standout that pushes any dessert over the top!
It’s rich, and decadent and remains light and fluffy on the inside while crusting up to perfection on the outside! Enjoy it as the ultimate finish on all your favorite desserts!
Rebecca’s Recipe Review
Taste: A sweet, rich, and buttery taste with a mild vanilla flavor.
Texture: The frosting is known for its crusty exterior and light, fluffy interior and is a popular choice for cakes and cupcakes!
Ease: 2/10
Pros: Made in only 10 minutes using just 5 ingredients.
Cons: You’ll want to eat it straight from the bowl since it’s SO good!
Would I Make This Again? Yes, I make this recipe all the time for a variety of my baked goods.
American Buttercream Frosting Recipe Ingredients
- Unsalted Butter
- Salt
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
Though the ingredients for this American Buttercream Recipe are minimal and simple there’s one ingredient that should be chosen with intention. And that’s the main ingredient, butter!
Since butter is a main ingredient, I highly recommend splurging and using Irish/European style butter such as Kerrygold or Finlandia. But American Buttercream will work well, too; I just find the frosting tastes more sugary than buttery that way.
The higher butterfat content makes gives the frosting a better flavor and overall texture. This increased butterfat also causes the butter to have a more yellow color however when it’s whipped long enough it will take on the classic white color that American Buttercream is known for.
How To Make American Buttercream Frosting
- Cream unsalted butter with salt in a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment. Mix on low speed until it becomes pale and creamy.
- Add in the powdered sugar and heavy cream a little at a time, alternating between each as the mixer continues mixing on low speed.
- Pour in the vanilla extract and then increase the speed to whip the frosting until it becomes light and fluffy. Be sure to scrape the sides of the bowl to ensure all ingredients are incorporated into the frosting.
- Pipe the finished American Buttercream onto your desired desserts or transfer it into an airtight container to store.
- Use vanilla bean paste for the ultimate vanilla flavor, as seen in my Vanilla Cake Recipe.
- Heavy cream over milk, always! This helps the frosting truly whip and being fluffy.
- A stand mixer with a paddle attachment will give the best “whipped” results.
- If you notice there are clumps in your powdered sugar I would recommend sifting it first.
- If you find that your frosting has a grainy texture, then there may not enough heavy cream in it to absorb the powdered sugar. To fix this, add an additional tablespoon of heavy cream at a time until the grainy texture is gone.
- If the humidity or temperature in your kitchen is too high, it will cause the frosting to melt and break down.
American Buttercream Substitutions And Variations
Butter – I prefer making this recipe with unsalted butter as if gives you more flavor control. However, if you have salted butter on hand you can use that instead and then just omit the ½ teaspoon of salt from the recipe.
Extract – For a flavor variation, swap out the vanilla extract for another extract of choice such as peppermint, lemon, or even maple.
Chocolate Buttercream – If you’re a chocolate lover then check out my recipe for chocolate buttercream frosting! It’s perfectly chocolaty, rich, and creamy!
Gel Food Coloring – To create a colored American Buttercream I recommend using gel food coloring. Using gel food coloring over regular food coloring will prevent too much additional liquid to the frosting which could change its consistency. I also find that gel food coloring creates a more vibrant, beautiful color!
Consistency – You can control the consistency of this frosting by adding an additional ½ cup of powdered sugar or additional heavy cream 1 tablespoon at a time.
Favorite Ways To Use American Buttercream Frosting
American Buttercream has such a classic, sweet taste, making it versatile enough to use on whatever your heart and taste buds desire! And since it’s made without egg whites, it can even be licked right off of the beaters while you decide what confections you’ll put it on. Use American Buttercream on:
- Whoopie Pies – Sandwich this frosting between Classic Maine Whoopie Pies, Pumpkin Whoopie Pies, and Apple Cider Whoopie pies! Serve it up to your valentines in these Heart Shaped Red Velvet Whoopie Pies!
- Cookies – Sweeten up a batch of sugar cookies by topping them with this American Buttercream Frosting!
- Cakes – Spread this frosting over a Funfetti Cake or serve it up around the holidays on this Easy Pumpkin Cake or Christmas cake!
- Cupcakes – Since this American Buttercream crusts up to beautiful perfection it makes it one of my favorites to pipe onto cupcakes! Pipe it onto Moist Yellow Cupcakes, Chocolate Cupcakes, or enjoy it with a celebration on Birthday Cupcakes!
American Buttercream Frosting Storage Instructions
Store any unused American Buttercream Frosting in an airtight container or in a Ziploc bag with the excess air squeezed out of it.
The buttercream can then be kept at room temperature for 1 to 2 days or in the fridge for up to a week. For longer storage, transfer the frosting to the freezer to use within 3 months.
When you’re ready to use the American Buttercream transfer it from the fridge or the freezer to the counter to come to room temperature. Afterward, place the frosting into a large bowl to mix on low speed using the paddle attachment.
You can also remix the frosting by hand using a rubber spatula. Once the American buttercream takes on a smooth, fluffy appearance, it’s ready to be used!
Make American Butter Cream Ahead Of Time!
Since American buttercream can be stored in the fridge for up to a week or in the freezer for up to 3 months, you can make it in advance! An easy way to get ahead of dessert prepping!
More Buttercream Recipes:
- Chocolate Buttercream Frosting – Made with chocolate liqueur!
- Creamy Peanut Butter Frosting – Sweet, creamy, peanut buttery PERFECTION!
- Cookie Butter Buttercream – This 5-minute frosting will be an instant hit!
- Strawberry Buttercream – Fruity frosting that you’ll love on cakes and cupcakes!
Did You Make This Recipe?
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This recipe was originally published in June 2015 and was updated in January 2024 with fresh photos.
American Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened to room temp
- ½ teaspoon salt
- 4 cups powdered sugar
- 2 ounces heavy cream
- 1 tablespoon vanilla extract
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream 1 cup unsalted butter and ½ teaspoon salt on low speed until pale and creamy.1 cup unsalted butter
- Add in 4 cups powdered sugar and 2 ounces heavy cream a little at a time, alternating between each, while mixing on low over the course of about 3 minutes. Add an additional ½ cup of powdered sugar or an additional 1 tablespoon of heavy cream at a time until desired consistency is reached.4 cups powdered sugar, 2 ounces heavy cream
- Add 1 tablespoon vanilla extract and increase the speed to high for about 2 to 3 minutes, and whip until the frosting is light and fluffy. Scrape down the sides every minute or so.1 tablespoon vanilla extract, ½ teaspoon salt
- Use as desired or store in an airtight container.
Video
Nutrition
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This was a delicious addition to the chocolate cake I made with your recipe.