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My velvet American buttercream is the most requested recipe from customers as well as here on the blog. It has a glossy sheen due to the unique method I use in making it. This simple, easy and effortless recipe makes a delicious velvety smooth textured buttercream that's not grainy, easy to make in minutes, and melts in the mouth.

Velvet American Buttercream Frosting Recipe

My American buttercream is the most requested recipe from customers as well as visitors here on the blog and for good reason. It has a glossy sheen due to the unique method I use in making it. This simple, easy and effortless recipe makes a delicious velvety smooth textured buttercream that's not grainy, easy to make in minutes, and melts in the mouth. Perhaps the best American Buttercream Frosting you will ever make.
4.97 from 153 votes
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Course: Dessert
Cuisine: American
Keyword: American Buttercream Recipe, Buttercream, cake decorating, frosting
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 cups
Calories: 405kcal
Author: Veena Azmanov
Cost: $10

Equipment

Ingredients

Makes approx. 6 cups enough for 8 x 2 layer cake (or 24 cupcakes)

  • 450 grams Unsalted Butter (4 sticks) room temperature
  • 1 kg Powdered sugar /Icing sugar/confectioners sugar
  • 90 ml Liquid Creamer
  • 2 tbsp Meringue Powder
  • 1/2 tbsp Salt
  • 2 tsp Vanilla flavoring/Extract  or other flavorings
Metric - US customary

Instructions

Whip the meringue mixture

  • Use the bowl of your electric mixer with paddle attachment.
  • Add meringue powder, liquid creamer and approximately two cups sugar.
  • Mix on medium-low for a minute - scraping the bowl as necessary
  • Add the vanilla and the salt. 
  • Continue to mix for two to three minutes more until you have a light and sticky consistency. 

Add powdered sugar

  • Start adding remaining sugar slowly.
  • Continue to mix on medium. (If the mixture appears too dry add a tbsp or two more of the cream) 
  • Once all the sugar had been added and you have no dry sports 
  • Start adding the room temperature butter one cube at a time.
  • Once all the butter is in - run the mixer on high for about 3 to 5 minutes more
  • Whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.

The right consistency

  • The buttercream consistency you get should be just right for piping over cupcakes or decorating a buttercream cake.
  • You can also use this as a base buttercream cake to cover with fondant. 
  • If you find the buttercream is stiff when frosting or crumb coating - add a few tbsp of milk, cream or even water to bring to the right consistency. Just like a meringue buttercream, it takes a while to incorporate the liquid but just continues to mix well and it comes together beautifully. 
  • Gel colors are also a liquid ingredient so if you plan to color your buttercream - I highly recommend you color it first then work on consistency. 

Video

Notes

Wondering how much frosting you need for your cake?

Round Square Layers Filling Frosting Total
6-inch 5-inch 2 1.5 C 3 C 4.5 C
8-inch 6-inch 2 2 C 4 C 6 C
9-inch 7-inch 2 2.5 C 5 C 7.5 C
10-inch 8-inch 2 3 C 6 C 9 C
12-inch 10-inch 2 5 C 8 C 13 C
14-inch 12-inch 2 7 C 10 C 17 C
Sheet 9x13x2 1 2 C 5 C 12 C
Tube 9-inch 1   4 C 4 C
Cupcake   12   3 C 3 C

More flavor - from this basic buttercream

  • Dark, Milk or White Chocolate American Buttercream - Add 200 grams melted and cooled chocolate to 4 cups of buttercream, and combine well. 
  • Caramel American Buttercream or Salted Caramel BC - Add 1 cup caramel sauce to 4 (to 6) cups of ABC. And for salted add a tbsp of rock salt, and combine well.  Or make from scratch using my recipe Caramel Buttercream Frosting
  • Butterscotch American Buttercream - Add 1 cup butterscotch sauce to 4 (to 6) cups of Buttercream or make from scratch using my Butterscotch Buttercream Frosting
  • Lemon American Buttercream - Add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest and 1/4 tsp lemon extract will enhance the flavor even more. 
  • Orange American Buttercream - Add 1/4 cup orange juice,  1/4 tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest is a great addition too 
  • Fruit flavors - Blueberry Buttercream, or try Raspberry Buttercream, Blackberry Buttercream, Strawberry Buttercream - Add 1 cup fruit puree to 4 (or 6) cups buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color. 
  • Dulce De Leche American Buttercream  - Add 1 cup dulce de leche to 4 (6 cups) buttercream. 
  • Coffee or Espresso American Buttercream - Dissolve 1 tbsp coffee in 1/4 cup hot water, or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups buttercream or make from scratch using my recipe best Coffee Buttercream Frosting
  • Mocha American Buttercream - Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee ABC.
  • Peanut Butter Buttercream- Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
  • For more buttercream flavors and recipes check out my post. One Buttercream Recipe - Many Different Flavors 
 
 

Nutrition

Calories: 405kcal | Carbohydrates: 64.3g | Protein: 1.2g | Fat: 16.8g | Saturated Fat: 10.5g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 89mg | Potassium: 0mg | Fiber: 0g | Sugar: 63.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg