American Buttercream

5 from 3 ratings

A light, fluffy American buttercream recipe flavored generously with vanilla extract that is ready in 5 minutes! 4 ingredients are all you need for the easiest buttercream to top cupcakes, frost moist vanilla cake, or brownies!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Chef Lindsey

Ingredients

1 ½ cups unsalted butter softened
6 ¼ cups powdered sugar
2 teaspoons vanilla extract
1/3 cup heavy cream cold

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with the paddle attachment beat the butter until smooth and lightened slightly on medium-high speed.
Reduce the mixer speed to low and add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
Once all the sugar has been incorporated add the vanilla and vanilla bean seeds (optional) and mix on medium speed until light and smooth.
Switch to the whisk attachment and add cream while mixing on medium-low speed. Then increase the speed to high and whisk until light and fluffy and white.
TIP To remove the bubbles, switch back to the paddle and mix on low speed for 2-3 minutes. This will make the buttercream more dense and it will not frost as many cupcakes or cover as much cake but it will give a smoother finish to a frosted cake.

Video

Notes

Yield – Enough buttercream to frost a 2-layer, 9-inch or 8-inch cake, 9x13 inch cake, or 18 cupcakes. 1 ½ quarts.

Technique – Add the powdered sugar slowly, allowing it to incorporate before adding more. This will make a lighter, fluffier buttercream and will take less time.

Variations – Add different extracts or alcohol at the end of the mixing process, or try substituting different purees or juices for the heavy cream.

Storage – Store American buttercream in an airtight container in the refrigerator for 1 month or frozen for 3 months.

Nutrition