My American buttercream is the most requested recipe from customers as well as visitors here on the blog and for good reason. It has a glossy sheen due to the unique method I use in making it. And, this simple and easy recipe makes a delicious velvety smooth textured buttercream that's not grainy, and melts in the mouth. Perhaps the best American buttercream frosting you will ever make.
Buttercream consists mainly of three basic ingredients: butter, sugar, and liquid. And yet, millions of recipes have been written each trying to capture a prominent place in the industry.
What do you look for in a good buttercream?
In my few years of cake decorating, I have come to realize that we all have different preferences. For example, to me, buttercream is ALL BUTTER and I cannot stand vegetable shortening. And yet, I know a cake decorator who only uses vegetable shortening for her buttercream because she cannot stand the thought of eating so much butter!
So, I ask you, what type of buttercream do you prefer? It all depends on what you are looking for in your recipe. Right? For example:
- Is taste more important or is crusting more important to you?
- Is butter or vegetable shortening tastier to you?
- And, to some, a good crusting buttercream made with vegetable shortening is very tasty.
- While to others, vegetable shortening is an absolute NO!
I have been using this recipe for a while and it has been my customers' favorite. And, many of you have noticed how shiny and velvety it is when I cover it on my cakes. So, finally, I am sharing with you this absolutely amazing buttercream recipe.
In addition, you can also like to check out my post on how I get sharp edges on buttercream cake as well as Sharp Edges on Ganache Cake.
Ingredients and substitutes
- Butter - I am an all-butter kinda buttercream person. Veg shortening is not my thing. But, you can definitely substitute half of the butter with vegetable shortening if you want to make it more stable for humid climates. Also, I always use unsalted butter. And yet, if salted butter is all you have, then go ahead and use it but omit the salt in the recipe.
- Powdered sugar - Always use powdered sugar made from cane sugar, not beet sugar. Since, beet sugar tends to leave a grainy mouthfeel which isn't a great texture to have in your buttercream.
- Meringue powder - This adds that shine, as well as the velvet mouth feel, which is very similar to meringue buttercream. However, if you can't use meringue powder - try my Buttercream Frosting Recipe. And, I would suggest you make a regular American buttercream by omitting the meringue powder.
- Creamers - I love to use fresh whipping cream 38% in good winter months. But, in summer I go the non-dairy route just to avoid any issues.
- Flavoring/Extract - Ideally you want to use a clear extract so you can preserve the natural color of the buttercream. But, if you're going to color the buttercream anyway, go ahead and add regular vanilla, almond or whichever flavor you need. For example, try lemon, orange, almond, mint, creme bouquet, coffee, Irish cream, strawberry, or raspberry.
Step by step instructions (pin)
Whip the meringue mixture
- Use the bowl of your stand mixer with the paddle attachment.
- Add meringue powder, liquid creamer, and approximately two cups of sugar.
- Then, mix on medium-low for a minute - scraping the bowl as necessary.
- Next, add the vanilla and the salt.
- And, continue to mix for two to three minutes more until you have a light and sticky consistency.
Add powdered sugar
- Start adding remaining sugar slowly.
- And, continue to mix on medium (and if the mixture appears too dry add a tbsp or two more of the cream).
- Once all the sugar had been added, and you have no dry spots, start adding the room temperature butter, one cube at a time.
- And, once all the butter is in, run the mixer on high for about 3 to 5 minutes more.
- Then, whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.
The right consistency
- The buttercream consistency you get should be just right for piping over cupcakes or decorating a buttercream cake.
- And, you can also use this as a base buttercream cake to cover with fondant.
- And, if you find the buttercream is stiff when frosting or crumb coating - add a few tbsp of milk, cream or even water to bring to the right consistency. Just like a meringue buttercream, it takes a while to incorporate the liquid. But, just continue to mix well and it comes together beautifully.
- Gel colors are also a liquid ingredient. So, if you plan to color your buttercream - I highly recommend you color it first then work on consistency.
How to make chocolate buttercream?
- Add 200 grams (7 oz) melted and cooled dark or white chocolate once all the butter is incorporated. In fact, you can add up to 400 grams of melted chocolate to this batch.
- And, to make mocha buttercream - Make a stiff consistency chocolate buttercream, then, add cooled coffee (dissolve 2 tsp of strong coffee in 4 tablespoons of hot water).
Tips for whipping a good buttercream
- First, do not use a whisk attachment when making buttercream. Since you will incorporate too many air pockets making it difficult to frost.
- And, the amount of liquid required for your buttercream depends on the weather as well as the consistency you need for your project.
For example, in summer I use only 100 ml of the non-dairy coffee creamer. And, in winter I use about 150 to 200 ml of fresh whipping cream. - Also, it is best to start with less liquid/creamer as compared to having to add too much sugar later making the buttercream too sweet.
- Also, color gels work as a liquid ingredient in thinning the buttercream consistency. So, it is highly recommended to first color the buttercream then work on the right consistency.
Can I pipe buttercream flowers with this buttercream?
As you can see, I have used this recipe to pipe buttercream flowers above with the Russian piping tips. But, this buttercream is light and fluffy and the mixing process incorporates a lot of air. Therefore, it may not be the best recipe when you want to pipe buttercream flowers.
However, if you are like me and love this buttercream as much as I do, you can still use this recipe. However, use much less liquid than suggested in the recipe, and whip it for less time. In fact, you can even use it with your famous Russian piping tips.
Having said that, if you are in the process of making buttercream specifically for piping flowers I highly recommend you use my recipe Perfect stiff Buttercream Recipe for Piping Flowers.
Storage
As a cake decorator, my buttercream gets used up much faster. However, since the sugar content in the buttercream is so high, you do not need to be worried about the buttercream kept outside the fridge.
In fact, my decorated cakes stay out at room temperature for about 3 to 4 days on a cool day. However, in hot summers keeping an all-butter buttercream frosting like this, out at room temperature for a long time is not a great idea. So, this can be frozen sealed well in a Tupperware for up to 3 months. Then, bring it to room temperature in the fridge and re-whip it to restore consistency.
How much buttercream frosting do I need for my cake?
This is a general guide I use for my cakes. Note I have given you the filling and frosting separately so you can choose to use other filling with your buttercream. If you choose to fill and frost the cake with this - you can use the last column/total. The amount is in cups - 1 kgs frosting makes about 8 cups
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 C | 2.5 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
More flavor - from this basic buttercream
- Dark, Milk or White Chocolate American Buttercream - Add 200 grams melted and cooled chocolate to 4 cups of buttercream, and combine well.
- Caramel American Buttercream or Salted Caramel BC - Add 1 cup caramel sauce to 4 (to 6) cups of ABC. And for salted add a tbsp of rock salt, and combine well. Or make from scratch using my recipe Caramel Buttercream Frosting
- Butterscotch American Buttercream - Add 1 cup butterscotch sauce to 4 (to 6) cups of Buttercream or make from scratch using my Butterscotch Buttercream Frosting
- Lemon American Buttercream - Add ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 tsp of zest and ¼ tsp lemon extract will enhance the flavor even more.
- Orange American Buttercream - Add ¼ cup orange juice, ¼ tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest is a great addition too
- Fruit flavors - Blueberry Buttercream, or try Raspberry Buttercream, Blackberry Buttercream, Strawberry Buttercream - Add 1 cup fruit puree to 4 (or 6) cups buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color.
- Dulce De Leche American Buttercream - Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or Espresso American Buttercream - Dissolve 1 tbsp coffee in ¼ cup hot water, or use ¼ cup espresso. Cool completely then add to 4 (or 6) cups buttercream or make from scratch using my recipe best Coffee Buttercream Frosting
- Mocha American Buttercream - Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee ABC.
- Peanut Butter Buttercream- Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
- For more buttercream flavors and recipes check out my post. One Buttercream Recipe - Many Different Flavors
Frequently asked questions
First, this buttercream frosting has a long shelf life compared to other buttercream. Especially, meringue buttercream that uses egg whites, or French and German buttercream that use whole eggs. We do have meringue powder and cream and yet the amount of sugar in this buttercream works as a preservative. So, this buttercream will stay at room temperature for up to 4 days.
Yes, absolutely. And, the trick to covering a buttercream cake with fondant is to make sure you chill the cake really well, more than a few hours. In fact, I like to keep my cakes overnight, so when it's ready for fondant it's chilled completely, and I have a nice firm surface to work with.
Try my Vanilla buttercream frosting or Bakery Style buttercream frosting. Also, check out my other over 50 collections of buttercream frosting recipes here.
Well, American buttercream is basically butter and sugar that's been well beaten. And, using less sugar will usually affect its consistency. However, you can try another buttercream that is less sweet using regular sugar instead of powdered sugar. For example, a meringue buttercream like Swiss or Italian. And you can also try the German or French Buttercream.
Always use gel or powdered food colors for any buttercream. However, the food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes.
Any leftover buttercream a be placed in the fridge for 4 to 5 days. And, if you aren't going to use it earlier, then place it in a freezer container and into the freezer for up to 3 months.
A buttercream frosted cake can be left at room temperature for up to 3 days unless it has a perishable filling.
And, beyond that, you can keep it in the fridge. In fact, I like to place it in the fridge for an hour until the buttercream firms up slightly, then wrap plastic around it to protect it from other food odors.
This usually is an issue when the buttercream gets heated up due to hot humid weather conditions.
In winter, the buttercream tends to be stiff and looks like you added too much-powdered sugar. But, all you need to do is add a tablespoon or two of cream, milk, or water and give it a good mix. And, that should do it.
It is important to cream the butter first to ensure there are no lumps. And, if you add the rest of the ingredients before the butter is soft and creamy, then the rest of the ingredients may not combine properly. As a result, you will have a lumpy buttercream.
When too much powdered-sugar is added the buttercream can be stiffer making it hard to smooth. So, add a tablespoon or two of cream, milk or water and mix it well. And, this should do the trick.
Similarly, if you add too little powdered sugar the buttercream will be too soft and hard to smooth on the cake. Then, add a tablespoon or two of more powdered sugar. And, mix it well until the buttercream is smooth and spreadable.
Buttercream is simple butter and powdered sugar so it's obviously sweet. However, adding a little extra dash of salt helps cut down some of the sweetness.
Whipped American buttercream like this adds too much air into the buttercream. And, while this buttercream will still work for piping, the best buttercream to use for making buttercream flowers is my Perfect stiff Buttercream Recipe for Piping Flowers.
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Velvet American Buttercream Frosting Recipe
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Video
Ingredients
Makes approx. 6 cups enough for 8 x 2 layer cake (or 24 cupcakes)
- 1 lb (450 g) Unsalted Butter (4 sticks) room temperature
- 2 lbs (1 kg) Powdered sugar /Icing sugar/confectioners sugar
- ⅓ cup (80 ml) Liquid Creamer
- 2 tbsp Meringue Powder
- ½ tsp Salt
- 2 tsp Vanilla extract or other flavorings
Instructions
Whip the meringue mixture
- Use the bowl of your electric mixer with paddle attachment.
- Add meringue powder, liquid creamer and approximately two cups sugar.
- Mix on medium-low for a minute - scraping the bowl as necessary
- Add the vanilla and the salt.
- Continue to mix for two to three minutes more until you have a light and sticky consistency.
Add powdered sugar
- Start adding remaining sugar slowly.
- Continue to mix on medium. (If the mixture appears too dry add a tbsp or two more of the cream)
- Once all the sugar had been added and you have no dry sports
- Start adding the room temperature butter one cube at a time.
- Once all the butter is in - run the mixer on high for about 3 to 5 minutes more
- Whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.
The right consistency
- The buttercream consistency you get should be just right for piping over cupcakes or decorating a buttercream cake.
- You can also use this as a base buttercream cake to cover with fondant.
- If you find the buttercream is stiff when frosting or crumb coating - add a few tbsp of milk, cream or even water to bring to the right consistency. Just like a meringue buttercream, it takes a while to incorporate the liquid but just continues to mix well and it comes together beautifully.
- Gel colors are also a liquid ingredient so if you plan to color your buttercream - I highly recommend you color it first then work on consistency.
Recipe Notes
Wondering how much frosting you need for your cake?
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 C | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
More flavor - from this basic buttercream
- Dark, Milk or White Chocolate American Buttercream - Add 200 grams melted and cooled chocolate to 4 cups of buttercream, and combine well.
- Caramel American Buttercream or Salted Caramel BC - Add 1 cup caramel sauce to 4 (to 6) cups of ABC. And for salted add a tbsp of rock salt, and combine well. Or make from scratch using my recipe Caramel Buttercream Frosting
- Butterscotch American Buttercream - Add 1 cup butterscotch sauce to 4 (to 6) cups of Buttercream or make from scratch using my Butterscotch Buttercream Frosting
- Lemon American Buttercream - Add ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 tsp of zest and ¼ tsp lemon extract will enhance the flavor even more.
- Orange American Buttercream - Add ¼ cup orange juice, ¼ tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest is a great addition too
- Fruit flavors - Blueberry Buttercream, or try Raspberry Buttercream, Blackberry Buttercream, Strawberry Buttercream - Add 1 cup fruit puree to 4 (or 6) cups buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color.
- Dulce De Leche American Buttercream - Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or Espresso American Buttercream - Dissolve 1 tbsp coffee in ¼ cup hot water, or use ¼ cup espresso. Cool completely then add to 4 (or 6) cups buttercream or make from scratch using my recipe best Coffee Buttercream Frosting
- Mocha American Buttercream - Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee ABC.
- Peanut Butter Buttercream- Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
- For more buttercream flavors and recipes check out my post. One Buttercream Recipe - Many Different Flavors
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Stephanie
Hi Veena
I was wondering since I’m doubling the recipe and the first step mentions to add “approximately 2 cups of sugar”, should I double ton4 cups it since I’ve doubled the meringue powder and whipping cream?
Also I don’t know if my last comment went through because I am using my phone. So just in case...I wanted To double check if it’s okay to make and color my buttercream ahead a few days and then figure out consistency on the day of decorating?
Also when I remix after bringing it back to room temp should I assume, I mix it at a low speed and add cream when necessary?
Veena Azmanov
Stephanie. You may want to add 3 1/2 cups first and check for consistency. Then add more as necessary.
Once you thaw at almost room temperature you can whip on medium to medium-high speed to make it light and fluffy.
Thanks
Stephanie
Hi Veena
I want to make this frosting for cupcakes Saturday. I have time tomorrow so I figure I would make it ahead of time. My plan would be to make the frosting, separate into batches for my different colors with the gels, and store in the fridge till Thursday. Should I not bother worrying about the consistency yet until Thursday? I figure I should plan to work on the consistency Thursday, rewhip it, and keep it on the counter till I’m ready to pipe the cupcakes. When I do remix the frosting should it be at a low setting, then apply cream if it’s too stiff?
Thank you!
Veena Azmanov
Hey Stephanie. You can make this frosting a few days ahead of time, no problem at all. You will need to re-whip to the right consistency just before you are going to use it.
While you can make the colors and keep them ready now (note the colors will get darker over time).
Personally, I would whip the whole batch to the right consistency then add the colors because it would be easier to whip the big batch rather than small portions (plus cleaning bowls in between)
Also, take note that adding color will affect the consistency of your buttercream so keep it stiffer than you need at first.
I hope this makes sense.
Stephanie
Hi ! I just got this response after submitting my second comment. Sorry for that. Okay thank you! Yes I think I understand. To clarify, basically this would be one unique scenario where we should find consistency first before coloring. Rather than the other way around.
Veena Azmanov
I always look for the right consistency Stephanie just so I never make my frosting too soft. But, since you plan to keep it as well as color it, things can change by the time you are ready to use it. So, I recommend you make firmer consistency first then color, and then do consistency again. Hope that makes sense.
Stephanie
Yes thank you! I will let you know how it comes out!
Vahbeez
I do understand your not in India, would like to understand when u say liquid creamer i. Your recipe do u mean it should be in powder form like coffee mate creamers ?
Veena Azmanov
No, it's a creamer in the form of liquid so I call it liquid creamer. I get a brand called Rich's which is cream but it's none dairy.
Maria
The recipe above calls for 1/2 tablespoon of salt. Do you mean 1/2 teaspoon?
Is this a good buttercream recipe to decorate with Russian tips?
Thank you kindly
Veena Azmanov
Hey Maria, It's 1/2 tsp. Thanks for bringing it to my attention
This one can work with Russian tips but my stiff buttercream for flowers works better for Russian piping tips
María
Thank you. I will try your recommended recipe shortly.
Vahbeez
When you say liquid creamer do you mean like coffee mate creamer? If yes which type do you recommend as in india we get very few and already flavoured ones. Please recommend.
Veena Azmanov
Vahbeez - I am not in India so I do not know the options you have. But, I do know you have Amul whipping cream which should work for this. Thanks
Alice
Can I use something else instead of creamer?
Veena Azmanov
You can add whipping cream or milk
Neha g
Hi Ma'am I am Neha, from Bangalore India. I am very happy to be part of your masterclass. It's very informative. I am just blown by immense knowledge you have in minute ingredients. Thanks for sharing. I have a doubt- What is liquid creamer and meringue powder?? Is it available in the Indian market??
Veena Azmanov
Hey Neha, I do not know what is available in Indian markets as I am not located in India. Liquid creamer is whipping cream before you whip it (I think in Indian you get Amul whipping cream) Meringue powder is egg white powder with preservatives like cream of tartar
Shorai
I am done with this lessin and have lesrnt a lot. Will try the velvet ABC.