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 made this buttercream last night, and halfway, I almost regretted it because it was too soft, but as you said to whip, I did, and gosh, it all came together beautifully. I could even pipe pretty swirls on my cupcakes and every body said the frosting just melts in your mouth.
Hey Rachel. thanks for the lovely feedback.
Thank you. I will try that.
Hi there I just stumbled across this recipe and I have a cake to make with buttercream ruffles around the edges. Will this frosting work for that?
Yes, you can definitely make ruffles with this buttercream. You can also use my stiff buttercream which works perfectly for ruffles and flowers.
Every time I chill my buttercream covered cakes before putting fondant on them it causes big air bubbles under my fondant that a pin prick doesn’t fix. It makes a big unsightly bulge on the side of my cake. It only seems to do that when I put the fondant on a well chilled cake. But it seems to work for you. Please tell me what I am doing wrong. It is so much easier to cover a chilled cake with fondant but I just can’t make it work.
Hey Amber. I too cover my cakes chilled. I have to because it gives a nice firm canvas for the fondant. The only time you will have budges around your cake would be if you did not level it or torte it properly. Please read this article I have that might help with some answers – Bulges around cakes
I have a question. I recently used room temperature melted chocolate in cheesecake batter, and it was too cool and left bits of chocolate throughout the batter. I noticed in this recipe that you say to let the melted chocolate cool to room temp before using it in the frosting recipe. I am concerned that I will get bits of chocolate again. Could you tell me the temperature the melted chocolate needs to be cooled to before adding it to the mixture? Thanks.
Rachel – it is true that if the temperature of the frosting and the melted chocolate is not similar the chocolate will seize. One way to do it correctly would be to use the tempering method. Add a little frosting to the melted chocolate and give it a good stir. Then add some more frosting. Then, combine the two. This usually does the trick.
Thank you so much!
May I ask you one other question? In step 2, after adding the extract and salt, do I beat it on “high” for the 2 or 3 minutes on keep it on low? Thank you.
You continue to mix on medium to low-speed Rachael. Thanks
Thank you.
Could you substitute coconut cream for the heavy cream to create a coconut flavored buttercream?
Yes, you can also use coconut extract to enhance the flavor.
Dear Veena, I made your buttercream for children’s day cake and I must say it is the best buttercream I have ever made. It was velvety, silky smooth and tasty. Thank you so much for all you do.
Thank you so much for the lovely feedback, Ibukan. Happy you are enjoying my recipe.
Can you milk instead of whipping cream for the American Buttercream frosting?
You can use milk but just a few tablespoons. Milk will loosen the consistency while whipping cream with build volume and add stability.
This is the perfect amount of not-too-sweet for using under fondant! Thank you for sharing this great recipe 🙂
Thank you, Suzi
Hi Veena
I am using this frosting under fondant and would like to find out once your cake is chilled and frosted, ready for the fondant, do you let your cake stan out for about 15 minutes before applying the fondant,,I am just worried about condensation and once covered do you put the cake back into the fridge..thanks
Sheena. I do not thaw my cakes before fondant. I live in a place with high humidity so a chilled cake works best for me. I think if the buttercream is firm it helps to get a better fondant coverage.
I have yet to make this, but I have a question.
Would you please clarify what liquid creamer is?
Do you mean a non-dairy creamer like “coffemate “ or a comparable?
Thank you in advance!
Darci, yes, you can use dairy or no-dairy coffee creamers. Non-dairy helps keep it out longer even in warm weather.
Can I make this buttercream ahead of time?
Yes! I made it two days ahead for a birthday cake and kept it in the fridge. I just let it come back to room temperature and rewhipped it for a few minutes. Turned out silky smooth again.
I’m excited to try this recipe but I have two questions. First, does it crust like regular American Buttercream? Second, do you have a brand of meringue that you like to use? I’ve only used Wilton and hate the flavor so I’m wondering if it’s meringue I don’t like or just the Wilton brand. Thanks so much!!
I dont’ usually wait for the crust but yes this one does crust. Though not like the crust you get with vegetable shortening. I use CK or a local brand of meringue powder.
Hi Veena! I live in Kuwait and it’s summer here now. If I were to use butter and shortening, what quantities should I use? Do I follow the same procedure and add shortening and butter cube by cube in the end? Thank you!!
Yes, Amrita. You can use the same procedure with half butter and shortening.
Thank you so much Veena for your prompt reply ?
Will the buttercream be as glossy with shortening? Thanks.
Yes, shortening is also glossy.