How to Make American Buttercream: A Simple and Delicious Recipe

American buttercream is one of the easiest and most popular frostings used for cakes and cupcakes. It’s rich, creamy, and holds its shape well for decorating. Here’s a simple step-by-step guide to making the perfect American buttercream.

Tools needed:

• mixer (stand mixer or hand held)

• rubber spatula to wipe down sides of the bowl

• gel dye (optional for colors)

To get the best outcome of your buttercream you will want to use a mixer, whether that's a stand mixer that sits on your counter or a hand held beater, it will make everything come together a lot easier. You need to beat the softened butter on medium speed for at least 2 minutes. I usually end up beating it a bit more. You will need to beat the butter more if it isn't already softened to room temperature. The ideal point to stop beating the butter before adding in the powdered sugar is when the butter is super light in color, almost white.

Once the butter has lightened in color and is airy, you will start to add the powdered sugar. Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. To avoid the powdered sugar flying out and getting all over your counter (and frankly all over you) you can pulse the mixer. Pulsing the mixer is when you turn on the mixer to the slowest setting for about 1 second and then immediately turn it off. You'll repeat this step a couple times until the powdered sugar is partly mixed into the butter. Once the powdered sugar is slightly mixed into the butter you can turn up the speed on the mixer without the ingredients going everywhere. Increase the speed to medium and continue beating until smooth.

This is when you'll want to add in any flavors or colors you need. If you are just going for the classic buttercream, vanilla is going to be the flavoring to add. The more flavoring and color you add, the stronger the flavor and color will be. This is also when you add just a dash of salt to cut through the sweetness of the powdered sugar. If you are coloring your buttercream I recommend using a gel food dye. Gel dye gives a good tint to the color without adding too much liquid to the frosting. Even if you are wanting to make a plain white buttercream you can add a tiny amount of purple dye to counteract the yellow tint from the butter. I would start with a drop the size of a grain of rice. You can always add more but you can never take it out once it's in.

Now that you've added your flavors and colors and it has reached that perfect smoothness, it is ready to use. American buttercream can be used immediately for frosting cakes and cupcakes. If not using right away, store it in an airtight container at room temperature for up to two days, refrigerate for up to a week, or freeze for a month. If I'm storing large amounts of buttercream in my freezer I wrap it a couple times in plastic wrap but you have to make sure there are no air pockets between the frosting and the plastic wrap. If you have stores the frosting in the fridge or freezer you will want to take it out before using, so it can come to room temperature. I like to set it on the counter the day before. You will also want to remix it with your stand mixer or your hand held mixer, just until it gets back to that perfectly smooth consistency.

And now you have the perfect American Buttercream!

Ingredients

To make a classic American buttercream, you’ll need:

• 1 cup (2 sticks) unsalted butter, softened

• 4 cups powdered sugar

• 3 teaspoons vanilla extract

• A pinch of salt (optional, to balance sweetness)

1. Beat the Butter

Using a stand mixer or a hand mixer, beat the softened butter on medium speed for about 2–3 minutes until it becomes light and creamy.

2. Add the Powdered Sugar

Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Once combined, increase the speed to medium and continue beating until smooth.

3. Incorporate the Vanilla

Add the vanilla extract and beat the mixture until it reaches a spreadable consistency.

4. Adjust the Consistency and Flavor

Taste your buttercream and add a pinch of salt if needed. For stiffer buttercream, add more powdered sugar.

5. Use and Store

American buttercream can be used immediately for frosting cakes and cupcakes. If not using right away, store it in an airtight container at room temperature for up to two days, refrigerate for up to a week, or freeze for a month. Before using refrigerated buttercream, let it come to room temperature and re-whip for best consistency.

Conclusion

Making American buttercream is simple and requires just a few ingredients. Whether you’re frosting a cake or piping intricate designs, this versatile frosting is sure to be a delicious and beautiful addition to your baked creations. Happy baking!