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!
What is American Buttercream Frosting?
American Buttercream frosting is a classic, easy-to-make frosting that can be made in any kitchen! The frosting is known for its crusty exterior and light, fluffy interior and is a popular choice for cakes and cupcakes!
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.
- 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.
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.
How To Make American Buttercream Frosting
Step 1: 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.
Step 2: Add in the powdered sugar and heavy cream a little at a time, alternating between each as the mixer continues mixing on low speed.
Step 3: 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.
Step 4: Pipe the finished American Buttercream onto your desired desserts or transfer it into an airtight container to store.
Favorite Ways To Use This Recipe For 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!
American Buttercream Frosting FAQs
Does humidity affect buttercream frosting?
Yes, humidity and kitchen temperature can affect American buttercream. If the humidity or temperature is too high, it will cause the frosting to melt and break down.
Does powdered sugar need to be sifted when making American buttercream?
Sifting the powdered sugar isn’t necessary unless you notice that there are clumps in your powdered sugar or the humidity is high.
What is the difference between cream cheese frosting and American buttercream frosting?
American buttercream is made with only butter whereas cream cheese frosting is made with both butter and cream cheese.
How come my American Buttercream is grainy?
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.
Can American Buttercream be made in advance?
Yes, 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
- Creamy Peanut Butter Frosting
- Cookie Butter Buttercream
- Strawberry Buttercream
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.
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Excellent recipe! I took your advice and used good Irish butter and heavy cream, yum! 5 stars!!
This recipe looks amazing. Going to try with some cupcakes
Question: If you needed to add salt to this recipe, why did you use unsalted butter?
Hi Suzi, using unsalted butter allows you to control the amount of salt in the recipe completely, something most people prefer when it comes to white/vanilla frosting.
Made this frosting to decorate our Christmas sugar cookies with and my husband & I both agreed this tasted exactly like a frosting you’d enjoy from a bakery! It was SO good! Will definitely be making this buttercream again!
This is possibly the best recipe for buttercream I’ve ever made. Not only is it quick and easy, but everyone I’ve ever made it for couldn’t stop complementing it.
I made a wedding cake for a couple who didn’t get one a few MONTHS ago, and I’m still getting compliments on it. So it definitely tastes good.
It’s also really easy to work with. I’ve piped cupcakes with it, and it worked amazing! It’s not too heavy either like it would be if it were a cream cheese base.
If you want people to wonder what your secret is, complementing and talking about your frosting for months after you make it, this is the frosting for you.
Best Peanut butter and vanilla frosting EVER! I have been baking for a long time and these “take the cake”!
I’m so glad you enjoyed them both!
I just made this frosting and the consistency was great. Something seemed off with recipe though. I think the amount of vanilla should have been 1 teaspoon, not 1 tablespoon. Am I correct?
Hi Rebecca! How does this frosting hold up when adding color? I do a lot of cakes with colored frosting, birthdays, wedding, etc. I usually use a butter cream recipe that uses crisco, but I would love to get away from that. Will the liquid coloring break down the heavy cream, making it too thin to decorate? Or what about adding some meringue powder to it to make it thicker? I’m doing a wedding next weekend, bride’s and groom’s cakes, and would love to try this. Please let me know ASAP! Thanks so much!
Hi Carol,
Exactly how much food coloring are you planning on adding? You can definitely add some to this recipe and it shouldn’t be an issue, but if you’re putting in a large amount like a tbsp or two, maybe sub out some of the heavy cream and then add it back in until you reach the desired consistency. If you’re just adding a few drops then you can make the recipe like normal.
Rebecca
Thanks for responding so quickly! Usually I just use a few drops of coloring, but in order to get a true red or black, it takes quite a bit more coloring. I know adding a lot of those colors breaks down the crisco frosting too and it makes it look grainy. Never can get a nice finish with those colors. I’m always looking for a better way! Share your secret, if you have one! Thanks!
Carol
Hi Carol,
I really don’t use a lot of food coloring myself, but i prefer to use the gel food coloring because you don’t need as much and it seems to hold together better. On thing that may be an option for you that I’ve done before when I’ve needed really deep colors is purchasing the frosting through your local supermarket deli/bakery. Not in the baking aisle but from the actual bakery area where they do cakes. It’s usually cheaper than the ingredients it would cost to make at home and the colors are really rich. Might be worth looking into!
Is it 3 cups of Confectioners’ Sugar, or 4? It is a big difference.
Buttercream comes together a little differently each time based on how soft your butter is and the amount of fat in your butter, I always start with the lower measurement and work my way up until I reach the desired consistency.
Classic vanilla frosting Way to go
ao I tried this and it turned out not sticking and the vanilla like on top and tasted like butter…
Any idea what I did wrong? Or how to fix it.
Hi Aimee,
I’m not quite sure what you’re asking. What do you mean by not sticking and vanilla on top? Did you add the sugar?
Rebecca! This is perfection. Yum.
This looks amazing but I think I’ll have to try the peanut butter one first.
Oh that peanut butter frosting is amazing!
I bet that tastes really good and it looks so pretty!
Gorgeous photos! I want to eat the frosting right out of the jar!
These pictures are tempting me to break my healthy habits because they look that inviting! This sounds like such a great simple recipe. I’ll have to remember it the next time I bake something. 🙂
This looks FANTASTIC! I could devour the Classic Vanilla Buttercream Frosting. Thanks for sharing the recipe.
This looks amazing! Such beautiful photos too!
Buttercream is my favorite! Love how your pictures turned out too 🙂
Thank you so much, Michelle! It’s a great recipe to have on hand!
This looks absolutely amazing! A must try!