Classic American Buttercream Frosting is the go-to choice for both home bakers and professionals. Smooth, creamy, and perfectly sweet, it’s as versatile as it is delicious. With just a few pantry staples, you can make a frosting that pipes beautifully, spreads evenly, and holds its shape on cakes, cupcakes, or cookies.
This buttercream has been a staple in American baking for generations. Bakers love it for its stability, ease, and timeless flavor. The magic comes from whipping room-temperature butter until pale and fluffy, then adding sifted powdered sugar for a silky texture. A splash of vanilla rounds out the flavor, while a touch of cream creates a dreamy, spreadable consistency.
Swirl it high on birthday cupcakes, frost a celebration cake, or use it to fill sandwich cookies. This recipe delivers every single time. Make it once, and you’ll have a classic you can trust for years to come.
Recipe Yield: About 3 cups frosting (enough to frost 24 cupcakes or a two-layer 8-inch cake)
INGREDIENTS
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
2 tsp pure vanilla extract
3–4 tbsp heavy cream or whole milk
Pinch of fine sea salt
INSTRUCTIONS
1. Cream the butter:
In a large mixing bowl, beat the softened butter with a stand or hand mixer on medium speed for 2–3 minutes until smooth, fluffy, and pale in color.
2. Add powdered sugar:
Reduce the mixer speed to low and gradually add the sifted powdered sugar, about 1 cup at a time, mixing until just incorporated after each addition.
3. Flavor and loosen:
Pour in the vanilla extract and 2 tablespoons of the heavy cream (or milk). Beat on low until combined, scraping down the sides as needed.
4. Whip to perfection:
Increase speed to medium-high and beat for 3–4 minutes, adding more cream 1 tablespoon at a time until the frosting reaches your desired consistency — smooth, creamy, and spreadable.
5. Adjust sweetness:
Taste and add a pinch of salt to balance the sweetness, then mix again briefly. Your Classic American Buttercream Frosting is ready to pipe or spread on cakes, cupcakes, or cookies.
Helpful Tips to Perfect This Recipe
- Use Room-Temperature Butter: Cold butter won’t whip properly, while overly soft butter can make your frosting greasy. Aim for butter that holds its shape but indents when pressed.
- Sift for Silky Texture: Sifting powdered sugar eliminates lumps and ensures your buttercream is extra smooth and airy.
- Control Sweetness and Thickness: Adjust by adding small amounts of cream for a softer texture, or extra sugar for a firmer consistency.
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