American Buttercream Frosting

This creamy, rich American buttercream frosting has an irresistible buttery, light vanilla flavor that pairs wonderfully with your favorite desserts! Using just five simple ingredients, it is easy to make and comes together in 10 minutes. It is the perfect finishing touch for cakes, cupcakes, and cookies! 

Jump to:

• 📖 What are the different types of buttercreams?
• 🌟 Why this is the best American Buttercream Frosting recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make American Buttercream Frosting
• 🍰 How Much Buttercream Do I Need to Make For A Cake?
• ❄️ Storage and Freezing
• 📚 How To Flavor American Buttercream
• 📚 How To Color American Buttercream
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• American Buttercream Frosting

📖 What are the different types of buttercreams?

There are six - or even more if you mix and match some of the techniques - different types of buttercreams, all of which vary by flavor, texture, and level of stability. Below are six of the most popular types: 

American Buttercream (AMBC) - This is the simplest and most commonly used. It is made by whipping butter, powdered sugar, and sometimes a small amount of milk or cream. It has a fairly stable texture and very sweet flavor and is excellent for decorating.

Swiss Meringue Buttercream (SMBC) - This buttercream uses Swiss meringue as a base. It requires more steps than American buttercream, using egg whites and sugar cooked together over a double boiler, then whipped with soft butter, vanilla extract, and a dash of salt. It is very stable yet slightly less sweet than classic American buttercream.

Italian Meringue Buttercream (IMBC) - Similar to Swiss meringue buttercream, this buttercream uses the same base ingredients, plus sugar syrup as a sweetener and stabilizer. It is very stable but requires more attention to the temperature of the sugar syrup and how you handle it.

Russian Buttercream - Russian buttercream (a/k/a condensed milk frosting) is another easy buttercream that uses butter and condensed milk. Typically, we add vanilla extract and salt to flavor. Russian buttercream has a slightly thicker texture than whipped cream. However, it does not do well with heat compared to SMBC or American buttercream. It is best for desserts that you will serve immediately.

German Buttercream - Also known as Bavarian buttercream or mousseline cream, this custard-based buttercream is made with egg yolks, milk, butter, and a thickening ingredient such as flour or cornstarch. It is rich and complex in flavor, less sweet than American buttercream, absolutely delicious. 

French Buttercream - Not as commonly known and more difficult to make than the other buttercreams, French buttercream is made with egg yolks, butter, and sugar syrup. Because of the egg yolks, it is naturally yellowish. It has a super creamy, custardy texture and is perfect for decorating cakes and cupcakes.

🌟 Why this is the best American Buttercream Frosting recipe

1. It is easy to make - This American buttercream recipe requires only a few steps and just 10 minutes to prepare.
2. No fancy ingredients required - My American buttercream ingredients are pantry staples you likely already have at home.
3. It is super versatile - You can easily customize this vanilla buttercream recipe with different flavors.
4. It is the most delicious - I use the highest-quality ingredients and techniques to create a creamy, fluffy buttercream frosting. It may be the best American buttercream recipe you've ever tried!

📝 Ingredient notes

Butter - I like to use European-style butter with an 82% fat content. Always use unsalted butter to control the salt quantity in the recipe. The butter must also be softened (not melted) before use.

Powdered Sugar - Powdered sugar sweetens the buttercream and gives it structure. To learn more about the different types of sugar used in baking, see my sugar guide.

Vanilla Extract - To give your vanilla buttercream frosting the best flavor, always use pure vanilla extract or vanilla bean paste. 

Salt - This recipe requires a small amount of salt to balance the sweetness of the frosting.

Heavy Cream - Heavy cream (a/k/a heavy whipping cream) gives buttercream its creamy, fluffy texture. Use a high-quality cream with at least 36% fat content for the best results.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make American Buttercream Frosting

1. Before making American buttercream, you must first soften the butter or allow it to come to room temperature. It should not be too hot or too cold. 
2. Prepare your stand mixer with the paddle attachment. 
3. To cream the room-temperature butter, mix on medium-high speed for approximately three minutes until it reaches a fluffy consistency and becomes lighter in color.
4. Switch to low speed and slowly add the powdered sugar, one tablespoon at a time. Once thoroughly combined, return to medium-high speed and whip for approximately four minutes until it becomes light and voluminous.
5. Lastly, add the vanilla extract, salt, and heavy cream. Continue whipping the mixture for another minute until it becomes smooth and silky.
6. If the texture is too thick for piping, add one tablespoon of heavy cream at a time until it loosens. If it is too thin, add one tablespoon of powdered sugar until it thickens.
7. Use immediately after mixing while the butter is still at room temperature.

💡 Top Tip: Avoid overwhipping, as it increases the air pockets in the cream. If you accidentally overwhip the cream, use a rubber spatula in a back-and-forth spreading motion to smooth and knock out the air pockets, this will make the buttercream extra smooth!

🍰 How Much Buttercream Do I Need to Make For A Cake?

Your cake vs. American buttercream ratio depends on the size and complexity of the cake. This recipe makes enough to frost 12 cupcakes generously. If making a cake, you will need approximately 2x more for a 6-inch cake, 2.5x more for a 7-inch cake, and 3x more for an 8-inch cake.

❄️ Storage and Freezing

For the best results, use the buttercream immediately. You can also store it in a piping bag at room temperature for a few hours or in the refrigerator for 3-4 days.

If refrigerated, wait until it returns to room temperature before using. To increase the volume again, whip in a stand mixer for another minute or two.

You can freeze the American buttercream frosting in an airtight container or freezer bag for up to 3 months. It is best to bring it back to room temperature overnight, then whip it in the stand mixer for a minute or two, increasing the frosting volume. 

📚 How To Flavor American Buttercream

To add flavor to your American buttercream, simply whip the desired flavoring into the cream in the last step, along with vanilla extract and salt.

You can flavor it with different extracts or flavors like cocoa powder, cinnamon, pistachio butter, Nutella, Biscoff spread, jam, or citrusy flavors like lemon or orange zest.

Try also my lemon buttercream recipe, which is made with fresh lemon juice that perfectly offsets the sweetness of the American buttercream base.

📚 How To Color American Buttercream

To add fun colors to your buttercream, prepare it as written, then add a very small amount of the gel food coloring at the last step until it reaches the desired hue. Avoid too much liquid food coloring, as it can change the consistency and make it more difficult to pipe.

🔍 Troubleshooting

It is too grainy - If your buttercream is too grainy, re-whip it with the paddle attachment until it becomes smoother. Alternatively, add one tablespoon of heavy cream and mix until smooth.

It is too runny - Thicken the buttercream by adding a small amount of sifted powdered sugar at a time. You can also chill it in the refrigerator to reduce the temperature and thicken its consistency.

The butter separated from the frosting - To fix a separated buttercream, add a little warmth to the bowl's exterior (e.g. using a hair dryer) to help the butter soften and incorporate into the mixture.

🎓 Expert tips

1. High-fat, high-quality ingredients are the key to a delicious flavor and creamy texture. Use the best quality butter and natural vanilla extract you can access.
2. Soft, room-temperature butter is essential to achieving a creamy, pipable buttercream. See my guide on softening butter quickly for tips on achieving the right temperature without last-minute microwaving.
3. To avoid a lumpy, gritty texture, sift the powdered sugar before using it. 
4. Always mix at low speed when adding powdered sugar to prevent a huge sugar cloud!
5. Using the paddle attachment on your stand mixer helps to avoid unnecessary air bubbles from getting into the cream.

🥣 Equipment Notes

For ease, use a stand mixer fitted with a paddle attachment. However, if you do not have a stand mixer, you can also use an electric hand mixer.

Use a digital scale to measure the ingredients, as it gives the most accurate and consistent measurements.

❓Recipe FAQs

🧁 More Frostings