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 lb) 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 Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I would like to know how many cups of frosting does this recipe gives? Thank you!!!
Is this the exact recipe used for your buttercream ruffle cake?
Thank you!
I tried the chocolate cup cakes and it was a great success thanks so much
how long will this keep at room temp?
Thank you so much for all the wonderful lessons you give. I know that when I use one of your recipes I can count on it turning out fabulous.
Great tutorials and recipes, thank you so much for sharing your passion with all of us. My question is,, I love working with fondant, what would be the best buttercream to use under fondant? Something that crust very good and gives me sharp edges … Thank you again for all your great advises
Veena, I made the ABC in late May. I just used it 3 months later. (it had been refrigerated the entire time). It was fabulous! The guests raved about it. THANK YOU!!!!!
Ramona Blake Bause : Thank you so much for you response. Will you be so kind to tell me the german name of it?
I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.
I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.