American Buttercream is quick, easy, and is truly fail-proof. I like this buttercream because I can control the consistency, and it takes flavor and color well.

It is the perfect buttercream for a beginner cake decorator or someone who wants to make it for fun.

American buttercream is great for building a layer cake, piping swirls on cupcakes or underneath a fondant-covered cake because of its stability.

*CLASS: Buttercream Tutorial, WATCH NOW!

Through the years, I have been able to tweak this recipe and make it my own.

Once you get started and make it a few times, you will find that this buttercream is versatile.

Here is what you’ll need to make the buttercream:

Five Ingredients

1 Cup of unsalted butter at room temperature (2 sticks)

3-4 Cups of powdered sugar

1 Teaspoon of vanilla extract

2-3 Tablespoons of heavy cream or whipping cream

Pinch of salt

Three Tools

Mixer

Rubber Spatula

Measuring Cups

How to Make Vanilla Buttercream

If you’re using a stand mixer, have it fitted with the paddle attachment. A handheld mixer works too. 

1. Place your unsalted butter in the mixer and beat it on low to medium speed to get the butter broken up a bit.
2. Add the vanilla and salt.
3. Next, add about half of the powdered sugar and let the sugar combine with the butter.
   • Mix on low speed at first, so you do not get dusted with the powdered sugar, then to medium speed until the butter and powdered sugar are combined. 
4. Add two tablespoons of heavy cream and the rest of the powdered sugar.  Mix on low speed to combine, and then medium-high speed for about fifteen seconds.
5. Scrape down the sides and the bottom of the bowl to make sure everything is getting properly mixed.
   • The buttercream will start to look whiter and fluffier the longer it’s mixing.
6. Mix on medium-high speed for about two minutes.
7. Scrape down the sides and bottom of the bowl.
8. Check the consistency of the buttercream.
   • If it looks stiff or grainy, add another tablespoon of whipping cream.
   • If it looks wet or not stiff enough, add a tablespoon at a time of powdered sugar.
   • Your buttercream should be stiff enough that it keeps its shape and soft enough to smooth on a cake. 
9. Place a paper towel to cover the buttercream or place it in an airtight container until you are ready to use to keep it from crusting.   
10. Once you are ready to use the buttercream, stir the it with a spatula to get any air bubbles out.

Storage

You can keep buttercream in an airtight container for up to a week in the fridge, or you can place the airtight container in the freezer for up to two months. 

Before using the buttercream, let it thaw, then place in the mixer until it’s smooth, creamy, and ready to use. 

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