My American buttercream has a glossy sheen due to the unique method I use in making it. This simple and easy recipe makes a delicious velvety smooth texture, not grainy buttercream. This will soon become your favorite frosting recipe.
Table of Content
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. This one is the most requested crusting buttercream from my customers and once you try it you will know exactly why. It has a wonderfully rich, buttery sweet taste. I highly recommend using a stand mixer or electric hand mixer for the meringue.
Why make this buttercream?
- Unlike other buttercream recipes, this one is never grainy. It accepts food color beautifully.
- The method is different than most buttercreams but the result will have you eating this buttercream out of the bowl with a spoon.
- We make a meringue first this is what makes this buttercream different from other American buttercream recipes
- I call it velvet buttercream because it has this glossy sheen similar to Swiss or Italian meringue buttercream. In fact, I often get asked if this is a Swiss buttercream.
- The ingredients are simple and can be found in most cake-decorating stores. And yet, if you can't find meringue powder you may omit it or try my other vanilla buttercream recipes such as eggless vanilla buttercream frosting, Bakery style, Ermine frosting, or 5-minute buttercream frosting.
- You can use this buttercream to make swirls on cupcakes as well as for frosting buttercream cakes. You can even use this buttercream for fondant cakes. See how to 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. But, you can definitely substitute half of the butter with vegetable shortening if you want to make it more stable for humid climates.
- 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 is egg white powder and adds that shine, as well as the velvet mouthfeel, which is very similar to meringue buttercream. However, if you can't use meringue powder - try my Buttercream Frosting Recipe.
- Creamers - I love to use fresh whipping cream 38% in good winter months. But, in summer when it is hot and humid, I use non-dairy creamer 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 a teaspoon of vanilla extract, vanilla bean paste, almond extract, or whichever flavor you need. For example, try lemon, orange, almond, mint, creme bouquet, coffee, Irish cream, strawberry, or raspberry.
How to make the best American Buttercream
- Use the bowl of a stand mixer with the paddle attachment. Combine the meringue powder, liquid creamer (or heavy cream), and approximately two cups of powdered sugar.
Pro tip - we make a meringue first this is what makes this buttercream different from other American buttercream recipes. - Mix on low speed for a minute. Scrape the sides of the bowl as necessary. Add the vanilla extract, almond extract, and salt. Continue to mix for two to three minutes until you have a light and sticky consistency.
Pro tip - It must look light and fluffy with a sticky appearance. This means the meringue powder has dissolved
- Next, gradually start adding the remaining powdered sugar in batches. Continue to mix at medium speed. Scarpe the sides and bottom of the bowl.
Pro tip - the mixture at the moment will be very dry and crumbly but continue to combine. You can add a tablespoon or more of heavy cream but it is best to avoid it at this point. - Once all the sugar had been added and you have no dry powdered sugar, gradually start adding the butter one tablespoon at a time.
Pro tip - make sure that all the powdered sugar has been incorporated otherwise it will cause lumps in the butter. - 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.
Pro tip - do not skip on the whipping as this is what will give us that whipped cream-like consistency.
What is the right consistency?
- This is a very versatile recipe and can make any desired consistency.
- The buttercream consistency you get with this batch of frosting should be just right for piping swirls on cupcakes or
- for decorating a buttercream cake.
- You can also use this buttercream for cakes that need to be covered with fondant.
- Stiff buttercream - If you find the buttercream is stiff, not peanut butter consistency when frosting or crumb coating - add a few tablespoon of milk, cream, or even water to bring to the right consistency.
Pro tip - Just like a meringue buttercream, it takes a while to incorporate the liquid but continue to mix well and it comes together beautifully. - Colored buttercream - Gel food coloring must be considered a liquid ingredient. If you plan to color your buttercream take that into account. I highly recommend you color the buttercream first then add more milk or cream to bring it to consistency.
Chocolate Buttercream
- Melt and cool the chocolate in a microwave or double boiler. Let cool to room temperature then carefully incorporate it into the buttercream.
Pro tip- it is important that the chocolate is not warm when you add it to the buttercream otherwise it will seize when combined with the cold buttercream.
Storage
- Store in an airtight container. In good weather, it will stay at room temperature for up to 3 or 4 days. In summer for 2 to 3 days.
- The sugar content in the buttercream is so high, you do not need to be worried about the buttercream being 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.
- This can be frozen and sealed well in storage bags 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 another 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 buttercream recipes
How do you store a cake with American buttercream frosting?
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.
Can I make this American buttercream less sweet?
Well, American buttercream is basically butter and powdered 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 German or French Buttercream.
Can you use the American buttercream under fondant?
Yes, absolutely. And, the trick to covering a buttercream cake with fondant is to make sure you chill the cake really well, for more than a few hours. In fact, I like to keep my cakes overnight, so when it's ready for fondant the cake is chilled completely, and I have a nice firm surface to work with.
Can I use this buttercream to make buttercream flowers?
I have used this recipe to pipe buttercream flowers with 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. 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.
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Printable Recipe
American Buttercream Frosting
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Diet : GF, NF,
Calories: 405kcal
Adjust Servings Here: 6 cups
Description
My American buttercream has a glossy sheen due to the unique method I use in making it. This simple and easy recipe makes a delicious velvety smooth texture, not grainy buttercream. This will soon become your favorite frosting recipe.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes approx. 6 cups enough for 8 x 2 layer cake (or 24 cupcakes)
Vanilla Butercream
- 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 (or heavy cream)
- 2 tablespoon Meringue Powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla extract (or other flavorings)
- ¼ teaspoon Almond extract ((optional) )
Chocolate Buttercream
- 7 oz (200 g) Melted chocolate ((up to 10 oz) )
Instructions
- Use the bowl of a stand mixer with the paddle attachment. Combine the meringue powder, liquid creamer (or heavy cream), and approximately two cups of powdered sugar. Pro tip - we make a meringue first this is what makes this buttercream different from other American buttercream recipes.
- Mix on low speed for a minute - scraping the sides of the bowl as necessary. Add the vanilla extract, almond extract, and salt. Continue to mix for two to three minutes until you have a light and sticky consistency. Pro tip - It must look light and fluffy with a sticky appearance. This means the meringue powder has dissolved
- Next, gradually start adding the remaining powdered sugar in batches. Continue to mix at medium speed. Scrape the side and bottom of the bowl. Pro tip - the mixture at the moment will be very dry and crumbly but continue to combine. You can add a tablespoon or more of cream but it is best to avoid at this point.
- Once all the sugar had been added and you have no dry powdered sugar, gradually start adding the butter one tablespoon at a time. Pro tip - make sure that all the powdered sugar has been incorporated otherwise it will cause lumps in the butter.
- 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.Pro tip - do not skip on the whipping as this is what will give us that whipped cream-like consistency.
The right consistency
- The buttercream consistency you get should be just right for piping swirls on cupcakes or decorating a buttercream cake. You can also use this buttercream for cakes that need to be covered with fondant.
- Stiff buttercream - If you find the buttercream is stiff, not peanut butter consistency when frosting or crumb coating - add a few tablespoon of milk, cream, or even water to bring to the right consistency. Pro tip - Just like a meringue buttercream, it takes a while to incorporate the liquid but continue to mix well and it comes together beautifully.
- Colored buttercream - Food gel colors must be considered a liquid ingredient. If you plan to color your buttercream take that into account. I highly recommend you color the buttercream first then add more milk or cream to bring to consistency.
Chocolate Buttercream
- Melt and cool the chocolate in a microwave or double boiler. Let cool to room temperature then carefully incorporate into the buttercream. Pro tip- it is important that the chocolate is not warm when you add to the buttercream otherwise it will seize when combined with the cold buttercream.
Recipe Notes & Tips
- Always use the paddle attachment, not whisk attachment when making buttercream unless recommended otherwise. 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 more powdered sugar later making the buttercream too sweet.
- Also, food colors 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 for your project.
- Buttercream separating -This usually is an issue when the buttercream gets heated up due to hot humid weather conditions.
- Stiff buttercream - In winter, the buttercream tends to be stiff and looks like you added more 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.
- Lumpy buttercream -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.
- Consistency - 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. - Piping flowers -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.
How much frosting do 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 |
Additional buttercream flavors
- 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 tablespoon 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 teaspoon lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 teaspoon of zest and ¼ teaspoon lemon extract will enhance the flavor even more.
- Orange American Buttercream - Add ¼ cup orange juice, ¼ teaspoon orange extract to 4 (or 6) cups buttercream. Also, 1 teaspoon 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 tablespoon 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
Storage
- Store in an airtight container. In good weather, it will stay at room temperature for up to 3 or 4 days. In summer for 2 to 3 days.
- The sugar content in the buttercream is so high, you do not need to be worried about the buttercream being 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.
- This can be frozen sealed well in storage bags for up to 3 months. Then, bring it to room temperature in the fridge and re-whip it to restore consistency.
Nutrition Information
Calories: 405- kcalCarbohydrates: 64.3- gProtein: 1.2- gFat: 16.8- gSaturated Fat: 10.5- gPolyunsaturated Fat: 6.3- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 34- mgSodium: 89- mgPotassium: 0- mgFiber: 0- gSugar: 63.1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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Hannah Gibson
I just made this icing to test it out for a cake for my hubbys birthday and i could barely restrain myself from eating it all from the bowl. It’s so delicious! I used French vanilla creamer and I did have to add some when incorporating the sugar because it was so thick my mixer sounded like it was struggling ? I also used butter emulsion instead of almond extract. I have it in my freezer as I won’t need it until March 16th, it should still taste fine? I know to thaw it and re whip it 🙂 I do need it a bit thicker so I can pipe some shell borders and rosettes. Thank you thank you thank you!
Veena Azmanov
Thank you for the lovely feedback and you are very welcome Hannah. I am happy you enjoyed this buttercream. Yes, it does freeze beautifully too.
Anna
Is it possible to replace all the butter in this recipe with shortening? I want to practice my frosting techniques on a cake dummy, and since butter is so expensive now, I don't want to spend money on it for practicing on a fake cake. Thanks.
Veena Azmanov
Vegetable shortening needs more powdered sugar to stabilize it. So you may need more powdered sugar but check the consistency as you always do.
Jessica
Amazing!