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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Hi! I’m about to make this buttercream, but am a little confused. In the notes under “lumpy buttercream” you say its important to cream the butter first. But in the recipe, the butter goes in last. I don’t want to mess this up… Can you clarify please?
– Oh sorry. yes, in this buttercream you can’t cream it first but make sure the butter is not hard to prevent a lumpy buttercream. Thanks
You are right. This is hands down the best BC I have ever made. And I thought the way I’ve been making it for ages was amazing. Ha! I live at 6,000′ and all I had to do was add 60 grams more of heavy cream. My boys asked for a spoonful. Just a spoonful of plain BC. You can’t really eat BC from the spoon usually. Every recipe or tip I’ve tried of yours has been sheer success. Bravo! You are phenomenal, darling.
Thank you so much, Mindy. I am so happy you enjoyed this recipe. Yes, when I first started my son would eat this by the spoonfuls too. Thanks for the lovely comment. Happy you are enjoying my recipes.
Is this buttercream overly sweet?
Honestly, no. I usually scrape frosting off cakes because most buttercream is too sugary, but this one tasted much lighter and fluffier. The hot cream trick really makes a difference in the texture too.
Without a doubt the most delicious, easy to work with buttercream ever! I’ve tried them all and I’ll never again use anything but this recipe. Thanks Veena!
Thank you, Kate. I am so happy to hear that.
Hi Veena
I was wondering, since I’m doubling the recipe, would it be ok to just double all the ingredients?
Stephanie. Thank you so much
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!
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.
Hi ! I just got this response after submitting my second comment. Sorry for that. Okay thank you! Yes I think I understand.
Yes, you can double the recipe – just make sure your mixer is big enough to handle the amount
Yes thank you! I will let you know how it comes out!
I do understand your not in India, would like to understand when heavy cream – is that the same as whipping cream
Yes, whipping cream is the same as heavy cream and works great in this recipe.
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
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
Thank you. I will try your recommended recipe shortly.
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.
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
Can I use something else instead of creamer?
You can add whipping cream or milk
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??
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
I am done with this lessin and have lesrnt a lot. Will try the velvet ABC.