BEST EVER American Buttercream Frosting
This American buttercream frosting is light, fluffy, silky smooth, and surprisingly not too sweet. Unlike traditional American buttercream that can sometimes taste gritty or heavy, this newer whipped method creates a glossy bakery-style frosting with an incredibly smooth texture.
The secret is whipping the butter until very light and airy, then adding hot heavy cream before the powdered sugar. The warmth helps soften the sugar while the long whipping time creates a mousse-like buttercream that pipes beautifully and spreads like a dream.
I used to make large batches of buttercream every week when I ran my cake business from home. Back then, I relied on meringue powder and decorator-style methods because most of my cakes needed to survive transport, heat, and hours of decorating. Over time, though, I simplified the recipe for everyday baking — and honestly, I prefer this version now. It’s easier, silkier, and tastes more like real buttercream instead of pure sugar.
Why You’ll Love This Recipe
- Silky smooth texture with no gritty mouthfeel
- Light and fluffy despite being an American buttercream
- Easy to make with simple ingredients
- Perfect for cakes, cupcakes, layer cakes, and piping swirls
- Stable enough for decorating while still soft and creamy
- Pipes beautifully and crusts lightly
- Much less sweet tasting than traditional American buttercream
Why This Buttercream Is So Smooth
Most American buttercream recipes are made by simply beating butter with powdered sugar. While easy, that method can leave the frosting dense, overly sweet, or slightly gritty.
This whipped buttercream method works differently:
- the butter is whipped first until extremely light,
- hot cream helps soften the powdered sugar,
- and the frosting is whipped for much longer than traditional recipes.
The result is a silky smooth buttercream with a glossy finish and a texture closer to bakery frosting or Swiss meringue buttercream — but without cooking egg whites.
Ingredients and substitutes
- Unsalted butter – Use softened butter but not greasy or melted. Good-quality butter gives the best flavor.
- Powdered sugar – Sift if lumpy. Use less for a softer frosting or more for a firmer piping consistency.
- Heavy cream – Hot heavy cream is the secret to the silky texture. Whole milk works too, but cream gives a richer result.
- Vanilla extract – Use clear vanilla if you want bright white buttercream.
- Almond extract – Just a tiny dash adds bakery-style flavor without overpowering the vanilla.
- Salt – Essential for balancing the sweetness.
Step-by-step: How to make the best American Buttercream
Cream the butter
In the bowl of a stand mixer fitted with the paddle attachment, whip the softened butter on medium-high speed for about 10 minutes until very pale, light, and fluffy.
Pro tip — Don’t rush this step. The butter should almost look whipped before adding anything else.
Add the hot cream
Warm the heavy cream until hot but not boiling. Slowly pour it into the butter while mixing on medium speed.
Add the vanilla extract, almond extract, and salt.
Continue whipping for another 5 minutes until smooth and creamy.
Pro tip — The buttercream may look slightly loose at first. Keep mixing and it will become silky smooth.
Add the powdered sugar
Add the powdered sugar in two batches on low speed.
Once incorporated, increase the mixer speed to medium-high and whip for another 8 to 10 minutes until very light and fluffy.
Pro tip — Long whipping creates the smooth glossy texture and removes the heavy sugary feel common in traditional buttercream.
Consistency Guide
This buttercream is very versatile and can easily be adjusted depending on how you plan to use it.
- For frosting cakes – Use the recipe exactly as written for smooth frosting and filling layer cakes.
- For cupcakes – Perfect for piping swirls and rosettes.
- For stiffer piping – Add an extra ½ to 1 cup powdered sugar.
- For softer buttercream – Add 1 to 2 tablespoons warm cream and whip again.
- For hot climates – Replace part of the butter with vegetable shortening if needed.
Can I make chocolate buttercream?
Yes. Add cooled melted chocolate or cocoa powder after the buttercream is fully whipped.
American Buttercream Frosting
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
Ingredients
- 1 kg (2 lb) Unsalted butter softened
- 1 kg (2 cups) Powdered sugar
- 60 ml (4 tbsp) Hot heavy cream or whole milk
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- ½ tsp Salt
Method
- Cream the Butter – In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium-high speed for 10 minutes until pale and fluffy.1 kg Unsalted butter
- Add the Hot Cream – Heat the heavy cream until hot but not boiling. Slowly pour the hot cream into the whipped butter while mixing on medium speed. Add the vanilla extract, almond extract, and salt. Continue mixing for 5 minutes until smooth.60 ml Hot heavy cream, 2 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Salt
- Add Powdered Sugar – Add the powdered sugar in two batches on low speed until fully incorporated. Increase mixer speed to medium-high and whip for another 8 to 10 minutes until light, fluffy, and silky smooth.1 kg Powdered sugar
- Use or Store – Use immediately or store in an airtight container.
Notes
- Use less powdered sugar for a softer, creamier frosting.
- Add more powdered sugar for stiff piping consistency.
- The buttercream will lighten in color significantly as it whips.
- If refrigerated, bring to room temperature and rewhip before using.
- Clear vanilla extract keeps the frosting bright white.
- This frosting works beautifully for cakes, cupcakes, layer cakes, and simple piping work.
Equipment you will need
Nutrition
Tried this recipe?
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Tips for Success
- Use room temperature butter
- Whip the butter long enough before adding sugar
- Add powdered sugar slowly to avoid lumps
- Don’t skip the final whipping time
- Use the paddle attachment instead of the whisk for smoother frosting
- Gel food coloring works best without thinning the frosting
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Buttercream feels gritty | Sugar not whipped enough | Continue whipping several more minutes |
| Frosting too soft | Butter too warm | Chill 10–15 minutes then whip again |
| Buttercream too stiff | Too much powdered sugar | Add warm cream 1 tbsp at a time |
| Buttercream looks curdled | Temperature imbalance | Keep mixing — it usually comes together |
Frequently asked questions
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.
Yes. Store in the fridge for up to one week. Bring to room temperature and rewhip before using.
No. This recipe uses less powdered sugar than traditional American buttercream, which gives it a lighter texture and less sugary taste.
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.
Yes. Freeze for up to 3 months in an airtight container.
Yes, lightly. Enough for smoother decorating but still soft and creamy when eaten.
Absolutely. Gel food coloring works best.
This is a general guide I use. Also note, I have given you the filling and frosting separately so you can choose another filling with your buttercream. If you choose to fill and frost the cake with buttercream, you can use the last column/total.
The amount is in cups – 1 kgs frosting makes about 8 cups
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I am so happy I stumbled across this recipe. It’s PERFECTION. thank you!
Thank you Kate.
The meringue buttercream worked great, I used the nondairy creamer as well and I just can’t believe how light and flavorful it turned out. I won’t go back to a basic buttercream.
Thank you Beth. SO happy to hear you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.
This looks so delicious. Can I substitute coffee mate powder with the liquid non diary creamer and in what ratio of powder to water?
Thank you, MJ – I have not tried coffee mate powder yet but you can try and let us know.
Love this buttercream recipe. Now my favorite. Made it a few times and it’s always a winner. Thanks for sharing.
Thank you Juliana. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Love this buttercream recipe. It’s now my go to recipe use it on cupcake often. Love how easy it is to make too.
Thank you so much Droz. Happy to hear you had success with this recipe. It is a very popular recipe with my customers too. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
Hello, I made this butter cream today the texture was great and really light. I had to use 300ml + cream and if I wanted it softer may have to use more however I live in Scotland which is obviously very dry and cold. The only thing was my recipe was more yellow in colour compared to your lovely white one, I used whipping cream and meringue powder so I’m not sure why it was so yellow, is it maybe the difference in products from where I am from?
Thanks
Tanya
Hi Tanya. The color is a reflection of the butter and cream you use. The butter and whipping cream I get is fairly white and so my buttercream gets a nice light almost white color. I’m sure the butter and cream you used were pretty yellowish?
I usually never have to use more than 250 ml even in white and that’s a soft consistency icing. What you have now is a whipped cream buttercream icing. Because the cream you added has also been whipped into the buttercream. Its’definitely very delicious and often my preferred buttercream because it’s lighter and melts in the mouth. The only issue would be if you wanted to pipe intricate designs. This will be find in between layers and even to frost the cake.
Hello, that makes sense I will maybe try and find some lighter in colour for my next batch. I found the meringue powder and cream didn’t go as white and glossy as yours in the video, I did whisk it for 5 minutes+ maybe not whisked long enough? Then when I added my icing it just got so think that it was clumping together so i kept having to add more cream.
May be it’s cold where you are and so it’s thicker. As long as it’s the right consistency – it should be ok.
Hi! I was wondering if I can pipe flowers with this icing in advance and put them in the freezer until they are ready to use.
Thanks!
Yes you can pipe flowers and place them in the freezer until you need them for the cake. Place them in a plastic box to minimize condensation
We loved this Buttercream recipe. Tried it last week with your Vanilla Cake and everyone complimented the buttercream. Thank you so much for the recipe.
Thank you Mabel. Happy to hear you and your guest loved this buttercream. It sure is a favorite here too. Thanks for writing this feedback. Appreciate it very much.
Thank you so much for this awesome recipe. I made it for my daughters birthday. I also made your Vanilla cream cake and some Devi’s food chocolate. Everyone loved it. The cake was moist and so delicious. The cupcakes were to die for. The buttercream took everyone’s attention. They thought it was readymade. Love the smooth texture. Thank you sharing such amazing tired and tested recipes. I know where to go when I need my recipes next time. Thanks
Thank you Jermaine. So happy to hear that you loved the three recipes. These are in my list of favorites too. The buttercream is definitely very popular on this blog and you can see why. Thank you so much for coming back to write this feedback. Appreciate it very much.
This is an incredible recipe. I’ve been making it for some time now and always have tons of compliments. Thank you so much for sharing this recipe.
Thank you Terasa. So happy to hear that you enjoy this recipe. Thank you so much for coming back to write this feedback. Appreciate it very much
This was a perfect buttercream. Everyone enjoyed it very much. But I think I made too much for one cake so have to keep it in the fridge for now. Next time will halve the recipes. The texture was really smooth. Thanks for sharing this recipe.
Thank you Jaunita. So happy to hear you enjoyed this recipe. You can leave the remaining in the fridge and use it later. This does keep well in the fridge for a month or freeze it for longer. Thanks for coming back to write this feedback. Appreciate it very much
Thank you so much for this recipe. We loved it. This is the best tasting buttercream in the world. And the name is right – does taste like velvet smooth. Thanks for sharing your recipes. We love them.
Thank you Kristin. I am happy to here you loved the buttercream so much. It is a very favorite of my customers too.
This is the BEST buttercream recipe on the internet!! I have been making it for so long now. Everybody always praises my frosting recipe but it’s this recipe. I love getting complimented and I wanted to say thank you for sharing such a full proof recipe with the world. It makes amateurs like me look like pros. I use many of your recipes and am a true fan for a long long time. Thank you – god bless.
Thank you so much for your kind words Allan. I am happy to know that you have been using many of my recipes and that they make you look good. Thank you for coming back to write this feedback. Appreciate it very much