Velvet American Buttercream Recipe (ABC)

Name: Velvet American Buttercream Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 cups
Ingredients: 450 grams Unsalted Butter; 1 kg Powdered sugar/Icing sugar/confectioners sugar; 100 ml Liquid Creamer; 2 tbsp Meringue Powder; 1/2 tbsp Salt; 2 tsp Vanilla flavoring/Extract (or other flavorings)

December 10, 2011 By Veena Azmanov 222 Comments

Velvet American Buttercream Recipe (ABC)

My velvet American buttercream is the most requested recipe from customers as well as here on the blog. It has a glossy sheen due to the unique method I use in making it. This simple, easy and effortless recipe makes a delicious velvety smooth textured buttercream that’s not grainy, easy to make in minutes, and melts in the mouth.

A Pinterest Optimized Image for Velvet American Buttercream by Veena Azmanov made with meringue powder and whipping cream — Velvet American Buttercream, Best American Buttercream Recipe, Perfect Buttercream Recipe

Buttercream consists mainly of three basic ingredients: butter, sugar, and liquid. And yet, millions of recipes have been written each trying to make its own 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. To me, buttercream is ALL BUTTER and I cannot stand vegetable shortening. And yet, I know a friend 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?

Is taste more important or is crusting more important to you?
Is butter or vegetable shortening tastier to you?
To some, a good crusting buttercream made with vegetable shortening is very tasty.
While to some of us vegetable shortening is an absolute NO!

I have been using this recipe for a while and it has been a customers’ favorite. 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 velvet buttercream recipe.

You might also like to check out my post on how I get sharp edges on buttercream cake as well as Sharp Edges on Ganache Cake.

A bowl of Velvet American Buttercream by Veena Azmanov. Best American Buttercream for frosting cakes and cupcakes. — Velvet American Buttercream Recipe, Best American Buttercream Recipe, Best Buttercream Frosting for cakes

What are the different Types of buttercream?

I know that the number of buttercream and frosting recipes can be overwhelming and sometimes confusing. In general, we can categorize them as:

Butter-based buttercream – Simple all-purpose buttercreams like this velvet American buttercream, Vanilla buttercream (eggless).
Decorators buttercream – Often with all or some vegetable shortening to prevent the frosting from melting easily. For example, my Bakery style frostings – Vanilla and Chocolate Frosting.
Cream cheese based – Made with cream cheese and with or without butter. For example, my classic cream cheese is made with butter, which adds more stability. And my no-butter cream cheese frosting is perfect when you want a more luxurious dessert type frosting.
Meringue buttercream – Made with the addition of whipped egg whites. Less sweet than the classic butter-based buttercream. For example, my Swiss Meringue or Italian Meringue.
Egg-based buttercream – Like the French Buttercream and German Buttercream made with egg yolks then whipped to make a light and fluffy frosting with the addition of butter.
Whipped Cream Frosting – The lightest of them all is, of course, simple whipped cream. I shared 5 different methods to make whipped cream at home. As well as a whipped cream buttercream frosting.
Meringue buttercream with Meringue powder – There is Italian meringue buttercream with meringue powder as well as Swiss Meringue Buttercream with Meringue Powder.

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The BEST Bakery Style Vanilla Frosting Recipe in just 5 minutes

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Let’s talk ingredients and substitutes (save/pin)

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. I always use unsalted butter but 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. 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. For some reason, if you can’t use meringue powder – try my Buttercream Frosting Recipe. I would suggest you make a regular American Buttercream recipe by omitting the meringue powder. Do not add raw egg whites to this it does not work the same way. I do have detailed recipes for meringue buttercream both SMBC as well as IMBC.
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. The sugar content in the buttercream being high works as a great preservative for the creamer but summer here is hot and humid so I go the non-dairy route.
Flavoring/Extract – Ideally you want to use a clear extract so you can preserve the natural color of the buttercream but if going to color the buttercream anyway, go ahead and add regular vanilla, almond or whichever flavor you need for the day. Try lemon, orange, almond, mint, creme bouquet, coffee, Irish Cream Strawberry, Raspberry

My velvet American buttercream is the most requested recipe from customers as well as here on the blog. It has a glossy sheen due to the unique method I use in making it. This simple, easy and effortless recipe makes a delicious velvety smooth textured buttercream that's not grainy, easy to make in minutes, and melts in the mouth. — Velvet American Buttercream Recipe, Best Buttercream Frosting Recipe, American Frosting Recipe, Best buttercream Recipe

Useful Tips and Tools

If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So if you are making this buttercream go head and remove that K-Mix or KitchenAid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
For buttercream mixing always use a paddle attachment so you do not incorporate too much air into the buttercream. Some recipes, however, such as meringue buttercreams, require the use of the whisk attachments.
Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
After the buttercream is prepared always keep it sealed well in the fridge. This will prevent any odor from the other foods to attach itself to the buttercream. Therefore, I place my buttercream in a stainless steel storage (we try to avoid using plastic in our home). And I also cover the top surface of the buttercream with cling wrap.

This is an old buttercream cake, so the image is not very crisp. And yet, you can see, this buttercream pipes beautifully. The consistency is dependant on the amount of liquid you use when making the buttercream. Read my tips below as well as the list of ingredients above to make sure you have just what you need for your project on hand.

A Princess Ruffles Cake piped in Velvet American Buttercream by Veena Azmanov showing piped buttercream ruffles — American Buttercream Recipe, Best American Buttercream Recipes, American Buttercream Frosting

Recipe – Velvet American Buttercream Recipe (ABC) – (Save/Pin)

Ingredients

Makes approx. 6 cups enough for 8 x 2 layer cake

450 grams – Unsalted butter (1 lb, 2 cups or 4 sticks )
1 kg – Powdered sugar (2 lbs or 8 cups) (icing sugar/confectioners sugar)
100 to 200 ml – Liquid creamer
2 tbsp – Meringue powder (buy meringue powder)
1/2 tsp – Salt
2 tsp – Vanilla flavoring/Extract (or other flavorings)

Method

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.

A Buttercream Castle Cake in Pink piped with Velvet American Buttercream by Veena Azmanov — Buttercream Castle Cake using Velvet American Buttercream Recipe

How to make Chocolate American Buttercream?

Add 200 grams (7 oz) melted and cooled dark or white chocolate once all the butter is incorporated. You can add up to 400 grams of melted chocolate to this batch.
To make Mocha Buttercream – Make a stiff consistency chocolate buttercream, add cooled coffee (dissolve 2 tsp of strong coffee in 4 tablespoons of hot water).

American Buttercream Recipe is perfect for decorating any cake. It has a glossy sheen and velvety mouth feed, from Cake blog Veenas's art of Cakes — American Buttercream Recipe

Tips for whipping a good American buttercream.

Do not use a whisk attachment when making buttercream as you will incorporate too much air pockets making it difficult to frost.
The amount of liquid required for your buttercream depends on the weather as well as the consistency you need for your project.
In summer I use only 100 ml of the non-dairy coffee creamer.
In winter I use about 150 to 200 ml of fresh whipping cream.
It is best to start with less liquid/creamer as compared to having to add too much sugar later making the buttercream too sweet.
Consistency is key to using buttercream on cakes but it’s best to make the basic buttercream with less liquid first so you can then divide the buttercream making just enough of the different consistency frosting you need.
Gel colors also work the same as a liquid ingredient in thining the buttercream consistency so it is highly recommended to first color the buttercream then work on the right consistency.

This velvet American Buttercream is my most requested recipe. It has a glossy sheen due to the unique method I use in making it. It tastes delicious and has a velvety smooth texture that almost melts in the mouth. — A Russian Tulips Piped Buttercream Flowers Cake with Velvet American Buttercream

Piping Flowers – Can I pipe buttercream flowers with this American Buttercream? (Save/Pin)

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 which 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 but using much less liquid than suggested in the recipe, and whip it for a lesser 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.

If you plan to pipe the first thing you need is the best stiff buttercream recipe for piping flowers. One that will pipe perfect buttercream flowers for you and will taste as delicious as it looks. This recipe has been my go to for all my buttercream flowers; I think you will love it too.

Stiff Buttercream frosting for cake decorating – Buttercream Flowers

If you plan to pipe buttercream flowers the first thing you need is a stiff buttercream frosting recipe for piping flowers. One that will pipe perfect buttercream flowers for you and will taste as delicious as it looks. This simple, easy and effortless recipe will give you a stiff buttercream frosting for cake decorating you will ever need.

Storage

Being 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.
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. This can be frozen sealed well in a Tupperware for up to 3 months. Bring it to room temperature in the fridge and re-whip it to restore consistency.

A bowl with Velvet American buttercream frosting by Veena Azmanov perfect for buttercream or fondant cakes — Velvet American Buttercream Recipe, Best American Buttercream Recipe

Buttercream Basic or Buttercream 101 - recipes, tips, trouble shooting buttercream problems. All questions answered.

Buttercream Basics – Buttercream 101

Buttercream frosting can be tricky sometimes so knowing some buttercream basics is always a good idea. Today, in this buttercream 101 I’m going to share some tips, tricks and ways to understand and troubleshoot any buttercream frosting not matter what type or flavor of buttercream.

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	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

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Here are some more Buttercream Flavors you can Create from this Basic Velvet American Buttercream (ABC) Recipe

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 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest and 1/4 tsp lemon extract will enhance the flavor even more.

Orange American Buttercream

Add 1/4 cup orange juice, 1/4 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 1/4 cup hot water, or use 1/4 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

Over 30 homemade buttercream frosting recipes by Veena Azmanov all in one place.

30 Plus Homemade Buttercream Frosting Recipes

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Frequently Asked Questions

How long can you store buttercream outside the fridge? or how long can American buttercream sit out?

This buttercream frosting has a long shelf life compared to another buttercream especially meringue buttercreams that use raw eggs, or French and German buttercream that uses 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.

Can you use the American buttercream under fondant?

Yes, absolutely. One of my favorite buttercream to use under fondant especially for kids cakes is this American buttercream. The trick to covering a buttercream covered cake with fondant is to make sure you chill the cake really well, more than a few hours. I love to keep my cakes overnight so when it’s ready for fondant its’ chilled thru and thru given me a nice firm surface to work with.

Can I make this an eggless American Buttercream?

You could just omit the meringue powder in this buttercream but I have some simple and easy eggless buttercream recipes for you. Try my Vanilla buttercream frosting or Bakery Style buttercream frosting. Check out my other huge selection buttercream frosting recipes here

Can I make this American buttercream less sweet?

Well, American buttercream is basically butter and sugar that’s been well beaten. Adding less sugar usually will affect consistency. One way to cut into the sweetness is to add a tad more salt. Lemon works but adds the lemony flavor as well. You can try another buttercream that is less sweet using regular sugar instead of powdered sugar like a meringue buttercream like Swiss or Italian. Or try the German or French Buttercream

How do I color American buttercream?

Always use gel or powdered food colors for any buttercream. The food colors available at the grocery store are liquid based and not suitable for cake decorating purposes. Hence, they will alter the consistency of your buttercream giving you a runny icing or sometimes even break the buttercream when you add too much.

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My velvet American buttercream has a glossy sheen due to the unique method I use in making it. — Velvet American Buttercream Recipe, Best American Buttercream Recipe, Buttercream Frosting

Velvet American Buttercream Recipe

Author: Veena Azmanov

4.98 from 142 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: American Buttercream Recipe

Adjust Servings Here: 6 cups

Calories: 405kcal

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

Makes approx. 6 cups enough for 8 x 2 layer cake (or 24 cupcakes)

450 grams Unsalted Butter
1 kg Powdered sugar/Icing sugar/confectioners sugar
100 ml Liquid Creamer
2 tbsp Meringue Powder
1/2 tbsp Salt
2 tsp Vanilla flavoring/Extract or other flavorings

Metric – US customary