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 Veena, I tried this buttercream..! But turns out very gritty.. I used Crisco and butter and wilton meringue powder.. Also sifted icing sugar2-3 times… Plz help me..
Usually if it’s grainy I add a bit of liquid / cream /water. just a tbsp at a time. Have you tried this powder sugar with other buttercream recipes? Is it gritty only with this recipe? Sometimes the quality of icing sugar – can make a different – I hope this helps.
Hi! Can you please tell me how to adjust this recipe to make 1-2 cups buttercream instead of 10?
Wow.. 1 or 2 cups would be very difficult with this recipe in a mixer. I suggest you add ingredients in a bowl and use a hand whisk.
Juts a rough guide – you’d need. 1/2 cup butter, 1.5 to 2 cups powder sugar, 1 to 2 tbsp cream and 1/2 tsp meringue powder 1/2 tsp vanilla, dash of salt.
Sorry can’t give you anything precise but i’d start with this – then do a taste and consistency test to see what I need.
Hi…Really want to try this buttercream.. But instead of 2 cup butter, I want to add 1 cup Crisco +1 cup butter.. Really confused when to add the Crisco? Should I beat it in the beginning? Plz reply…..
Add the Cisco and butter together – Should be ok.
Can i have the recipe for your buttercream please. I’m reading your blogs and need this recipe in my life thank you xx
What do you mean? Don’t you see the recipe above in the post? It’s in the recipe box. You can just print it too. Thanks
Hi Veena, I tried this recipe, followed the instructions exactly and it tasted great! However, it is still a bit grainy for me. I tried two different brands of icing sugar, sifted the sugar, but still grainy. And it seemed to have gotten worse overnight in the fridge. Any tips? Maybe I should mix shorter?
Usually the grainy part has to do with either the thickness of the sugar and the quantity of liquid that helps to dissolve the sugar. The mixing will create less air mostly making it nice and light and fluffy. I suggest add a bit more liquid next time. But still check if the sugar is thick. Cause the consistency will be affected by the liquid as well.
That happens sometimes if the liquid is cold. Warm it in microwave first, not boiling hot though.
Hi Veena, a friend recommended your recipe to me. Could you tell me how many cups the above recipe makes.
Also could I use Royal icing powder instead of meringue powder?
Thanks
It says 10 cups. Royal Icing powder has powder sugar and other additives along with Meringue powder. Technically you can you it but you may need more and remove some powder sugar
hi veena, can we use the same meringue powder method while making cream cheese frosting during &humid weather using 2 sticks of butter&2 sticks of cream cheese???
No Not sure how it will help in humid weather. You can use the method though
American living in Australia, and I’m making your ABC tomorrow for a a friend’s cake and Australia doesn’t have liquid non-Dairy creamer, they only have powdered… How should I go about using it in your recipe? Thank you in advance for your help!
HI Jenifer.. If you not going to keep it out in the hot weather for long you can use regular fresh cream or milk. If you want to be more safe use water – it all works just as well.
I actually used blueberry schnapps and added freeze-dried blueberries, which I processed to a powder, to the confectioners sugar.. It came out great!
That’s sounds like a nice Blueberry Flavored buttercream
Thank you!
One more question… Is it OK to use icing mixture (has starch in it) or should I be using pure icing sugar?
Not sure what is icing mixture. You mostly Confectioners Sugar/ Powdered Sugar and that usually has a starch – either cornstarch or potato starch..! The starch prevents the sugar from clumping..
Is it ok for use in donut filling
Yes you can use it in doughnut if you want to fill your buttercream with doughnuts!!
This is the best frosting. I have always loved the confectioner’s sugar and butter combination, but after a few hours, it hardened like mortar. This stays creamy, but also has nice sharp edges when piped. It is also delicious.
I would like to make a blueberry buttercream with this recipe as a base. How can I do that?