Quick & Easy American Buttercream

This classic crowd-pleaser is sweet, fluffy and easy to make. This is what many people know as vanilla frosting. 🧁

What makes this buttercream special

• Easy and quick to make
  
• Good for cupcakes, cakes and for decorating cookies
  
• Stands up well in warmer temperatures
  
• Crusting buttercream, great for piping and decorating
  
• Takes color well, liquid or gel
  

Good frosting for hot weather

American buttercream is a good choice if you are making your wonderful frosted treats for an event held in warmer weather.

It’s not heat-resistant, it is after all made of butter. 😉 However American Buttercream will likely last longer than say Swiss Meringue Buttercream or Italian Meringue Buttercream.

Quick TIPS

• Boost the staying power of your American Buttercream by adding 1 Tbs meringue powder
• Use part shortening and part butter

Helpful Hints

• Cream the butter prior to adding the confectioners’ sugar, this will help to get things started
  
• Sift the confectioners’ sugar, will help to remove clumps
  
• Mix in confectioners’ sugar with mixer on low speed to help eliminate those sugar showers! Once combined then you can raise to medium-high speed
  
• Can use water in place of milk
  
• Is frosting too thick? Add additional milk in small amounts until desired consistency is reached. Is frosting too thin? Add additional confectioners’ sugar in small amounts until desired consisteny is reached.

Ingredients

• Butter: Unsalted, softened
  
• Confectioners’ sugar: aka powdered sugar
  
• Milk: Milk, could also use half-and-half or heavy cream
  
• Vanilla extract: Regular or clear
  
• Salt: Fine kosher salt, optional
  
  

How to make American Buttercream

1. In a large bowl, cream butter with a mixer until butter starts to lighten in color, 2-3 minutes.

2. Gradually add the confectioners’ sugar, mix on low speed until incorporated. Raise speed to medium-high and continue to mix until smooth.

3. Add milk, vanilla and salt.

Cream until light and fluffy, 3-5 minutes.

* If buttercream is too thick, add more milk. If buttercream is too thin, add more confectioners’ sugar.

This buttercream is great for cakes, cupcakes, cookies and bars. Enjoy!

How to store buttercream

Buttercream shoud be stored in an airt-tight container.

I like to follow these recommendations

• Room Temperature – 3 days
• Refrigerator – 2 weeks
• Freezer – 2 months

Tip: Before using frozen buttercream, bring the buttercream to room temperature then put back in a large bowl and mix until smooth.