Light and fluffy, this American buttercream recipe is the easiest of all. Plus, it contains lower sugar amount and has a perfect pipeable consistency.
What is American buttercream frosting?
American buttercream is a basic buttercream that’s typically made of butter (or shortening, or both) and powdered sugar.
It’s the easiest and quickest way to make a frosting at home!
But compared to other types of buttercream, like Swiss buttercream, American buttercream is much sweeter. (But I have a tip for you to make a well-balanced buttercream. Keep reading…)
Why you’ll love this American buttercream recipe:
- Light and fluffy texture
- No greasy, heavy feeling to it
- Not cloyingly sweet either
- Beautiful pipeable consistency
- Quick and easy to make
3 Tips for Better Buttercream Frosting:
- Room temperature butter is the key to achieving a light frosting.
- Whip the butter well before adding sugar. It creates lighter and fluffier texture!
- Add salt for well-rounded flavor and to balance the sweetness.
Why some recipes call for cream or milk?
Most buttercream recipes call for cream or milk, because they use so much powdered sugar that you need to add a little bit of liquid to thin it out.
But since my recipe uses way less sugar, the frosting isn’t very stiff and doesn’t require any liquids.
Salted vs Unsalted Butter
I prefer using an unsalted butter and adding salt myself, because every brand adds different amount of salt.
For example, European butters are way saltier than American.
I also prefer flavor of unsalted butter anyway.
Can I add food coloring to this frosting recipe?
Yes, you sure can! I recommend using a gel food coloring to color your buttercream for brighter and more vibrant colors.
How long can I store buttercream frosting?
Store American buttercream frosting in an airtight container in refrigerator for up to 1 week.
This frosting can be left out at room temperature overnight, but for longer storage, make sure to refrigerate.
Can I freeze American buttercream?
Yes, you can also freeze this buttercream for up to 3 months.
Thaw the frozen frosting in the fridge overnight. Then bring it to room temperature and whip it again in the mixer until fluffy.
American Buttercream Recipe
- 2 sticks (226g) unsalted butter at room temperature
- 2 cups (250g) powdered sugar sifted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon coarse kosher salt
- In a mixing bowl with a paddle attachment, whip butter on medium high speed for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through. TIP: Incorporating as much air into the butter before adding sugar and flavorings ensures light and fluffy frosting. If the butter is not whipped well, the frosting will be heavy, kind of greasy and won't hold its shape well.
- Add half of the powdered sugar and mix on low speed until sugar is incorporated.
- Then add the reamining powdered sugar, vanilla extract, and salt. Start on low speed and then gradually increase it to medium high and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
Tips & Notes:
This recipe was originally published on March 17, 2013.