This is my absolute favorite vanilla buttercream recipe. I use it for everything - decorating and filling cakes, piping cupcakes, or even frosting sugar cookies. It truly is my holy grail recipe and one that I have received so many compliments on!
The beauty of American buttercream is how easy it is to make and how fast it comes together. Unlike other types of buttercream, American buttercream does not require any prep to be done ahead of time or pasteurizing in order to make it safe to eat. It really is a throw-everything-into-a-mixer-and-you’re-done type of recipe (my favorite kind!).Â
However, I have a love-hate relationship with buttercream, especially American buttercream as it tends to be extremely sweet. So, when I started my cake business, I wanted to create a buttercream that could still be considered a traditional American buttercream except I wanted it to slightly lessen the sweetness while improving the creaminess. Though, I think I need to make the disclaimer that although my recipe isn't as sweet as American buttercream tends to be, it still is buttercream after all, with the two main ingredients being butter and sugar, so please know it WILL be sweet (but is that really such a bad thing?!).Â
What You Will Need:
Unsalted Butter: it is important to use unsalted so that you can adjust the level of salt in the recipe.
Powdered sugar (icing sugar): in the US, most powdered sugar contains a small amount of cornstarch to prevent it from clumping. However, if you are outside of the US or if you experience issues with clumps, please sift your sugar before adding it to the mixer. This will ensure your buttercream comes out as smooth and creamy as possible.
Milk (or heavy cream/whipping cream): I prefer to use milk because it is a thinner consistency (I use 2% fat but any type will work!), but feel free to use heavy cream instead. Additionally, during the hotter months, you might want to opt for heavy cream instead of milk since it has a thicker consistency which is better for hot days.
Vanilla extract: I highly suggest using regular vanilla extract over imitation vanilla because I personally think it yields a better flavor but it truly is whatever your taste preference is.
Salt: any type of fine grained salt.
Tips for the Best Results When Making American Buttercream:
Make sure your butter and milk are both at room temperature before you can start making your buttercream. This is important to get a light and creamy consistency. It also prevents the possibility of the mixture curdling.
Add the ingredients as written in the recipe: the butter needs time to whip by itself before anything else is added, so please make sure you are following the correct order.
When using a stand mixer, use the paddle attachment. This will help give the buttercream a smooth consistency while also pushing out air bubbles. If you do not have a stand mixer, you also can use an electric handheld mixer.
During warmer weather, I usually place the buttercream in the fridge for 10-20 mins to slightly firm up before piping.
For hotter days, feel free to add extra powdered sugar for thicker buttercream. I suggest adding ¼ cup at a time.
For whiter buttercream, it is important to make sure you whip the butter for at least 5 minutes. As the butter whips, it naturally will become fluffier and lighter in texture and color. However, you also can add a tiny drop of violet food coloring to offset the yellow tone (giving a whiter buttercream).Â
To get rid of extra air bubbles: once the buttercream is finished, turn off the mixer and use a rubber spatula to mix the buttercream a couple more times by hand. Please don't skip this step if you want your buttercream to be air-bubble free!
When Using This Buttercream For Piping:
If you are using this buttercream to pipe cupcakes/cakes/cookies, I highly suggest placing it in the fridge for at least 20-30 minutes before using. This is especially important when piping because as you mix your buttercream, the mixer will naturally warm it up which will give it a slightly softer consistency than it should be. To combat this, allow it to firm back up in the fridge. When ready to use, bring the buttercream back to room temperature. NOTE: I know this sounds counterproductive, but I promise once the buttercream has been given proper time to chill in the fridge before coming back to room temperature again, it will still be firmer than if you used it directly after mixing.Â
I highly suggest mixing the buttercream the day before piping. Then allow the buttercream to come to room temperature before using.
If you are adding food colorings (especially if it is an oil-based food dye), allow your buttercream to sit out on the counter before using but don’t let it reach fully room temperature especially on warmer days. Since oil-based colorings will add extra liquid to your buttercream, I highly suggest adding your dyes when your buttercream is still slightly cool to the touch, especially if you need a darker/brighter color that requires more food dye. By the time you are done adding your dyes and mixing it into your buttercream, it will naturally reach the desirable temperature for piping.Â
If you are piping during hot months or in a warm kitchen, I suggest opting for heavy cream rather than milk when making your buttercream. In contrast, during colder months I prefer the consistency that milk gives the buttercream especially for piping (just be mindful of how warm your kitchen runs).Â
Storing Buttercream or Making Ahead of Time:
To make ahead of time, wrap the buttercream in plastic wrap or an airtight container and store in the fridge for up to a week.Â
To freeze buttercream: to protect the integrity and freshness, I highly suggest double wrapping the buttercream before placing it in the freezer. I wrap in plastic wrap and then place it in a freezer-safe container. Buttercream can be frozen for up to 3 months (if stored correctly)!
To defrost: simply set the buttercream out on the counter until it reaches room temperature. If the buttercream was frozen, it takes quite a bit longer to bring to room temperature so be mindful of this. NOTE: keep buttercream wrapped when defrosting - this ensures the condensation remains on the outside of the container and doesn’t seep into the buttercream.
Tips for Making Buttercream During the Hotter Months:
Use heavy cream or whipping cream instead of milk during the hot months. The thicker consistency will work better during summer.
On extra hot days, I recommend reducing the liquids in this recipe by half. So instead of 1 tbsp heavy whipping cream reduce to 1/2 tbsp. This goes for the extract as well. Instead of 1 &1/2 tsp extract reduce to 3/4 tsp.
To get a thicker, more stable consistency, add an extra 1/4 cup of powdered sugar at a time. You can add as much as you'd like but please be sure to taste as you go - you don't want your buttercream too sweet!
After you have made your buttercream, place it in the fridge for 10-30 mins until it has time to firm up before you begin piping. Once you take it out of the fridge, give it a good mix by hand and it should be ready to pipe!
Make the buttercream the day before you are planning to use it and then put it in the freezer or fridge over night. This works well during summer because it gives it enough time to firm up completely before using. When you are ready, take it out of the fridge 20-30 minutes ahead of time so that it can come to almost room temperature. Important: When it's warm out, you don't want your buttercream to be fully room temperature before you start to use it. Instead, you want it to still have a slight chill to it so that it doesn't soften too much by the time you add your food coloring and remix it. Note: if you had your buttercream in the freezer, follow the same instructions just allow your buttercream more time to sit out on the counter before using.