Best American Buttercream Recipe

Classic American Buttercream is a delightful frosting that boasts a sweet, fluffy texture and forms a delicate crust on its exterior. This recipe is remarkably simple, calling for a mere 5 uncomplicated ingredients, and can be whipped up in less than 15 minutes. Follow this guide to discover helpful tips for achieving a velvety smooth buttercream, free from pesky bubbles, and learn how to evade the pitfalls of grainy or separated frosting. Feast your eyes on an image of this luscious American buttercream below.

In my quest to combat the sweltering summer heat, I have experimented with countless frostings, and I must admit that American buttercream reigns supreme when it comes to stability. While many of my trusted recipes incorporate egg whites, those who follow a vegan lifestyle or have dietary restrictions can rejoice in the fact that American buttercream is an excellent alternative. Pair it with a delectable Funfetti cake, a rich chocolate cake, or practically any other recipe for an exquisite culinary experience.

Let’s now take a closer look at the key components of American buttercream.

Naturally, butter takes center stage in this “butter”-cream creation, and selecting high-quality butter is paramount. Personally, I find Plugra or Irish butter to be splendid choices, although Darigold offers an equally enticing option, particularly when butter prices soar. If you require a dairy-free alternative, fret not, as you can opt for dairy-free butter and still savor the wonders of buttercream. To ensure the stability of your buttercream in hot and humid climates, consider replacing half of the butter with shortening. While high-ratio shortening delivers optimal results, Crisco can also be employed to achieve a desirable outcome.

Furthermore, the addition of heavy cream plays a vital role in thinning out your frosting, imparting a delightful lightness. However, should you find yourself bereft of this ingredient, fear not, as water, milk, or non-dairy creamer can be employed as suitable substitutes.

How to prepare American buttercream frosting

Start by sifting the powdered sugar

Initiate the process by sifting the powdered sugar. This step ensures the removal of any clumps that may hinder your decorating later on. If you only plan to use the icing for a simple cake coating, a thorough whisking of the confectioners’ sugar will suffice. However, if you intend to utilize the icing with a piping bag, this step becomes vital. Clumps in the frosting could obstruct the piping tip.

Beat the softened butter

Once the butter reaches room temperature, beat it using a mixer. If the butter is not soft enough, lumps will form in the final product, while overly soft butter will make it challenging to achieve the desired consistency of the icing. A good test is to press your finger into the stick of butter and observe whether it retains its shape while your finger leaves an indentation. If the butter yields entirely to pressure, it is too soft. Adjust the mixer to medium-high speed (around 6 to 8 on a KitchenAid) and whip the butter. After a few minutes, the butter will lighten in color, transforming into a white hue. This process is crucial for achieving a white-colored, silky smooth buttercream. It typically takes approximately 3 minutes.

Incorporate the sugar

Next, add the confectioners’ sugar gradually, one scoop at a time. Use a rubber spatula to add the sugar slowly and consistently. As more powdered sugar is added, the mixture will become stiff, and your mixer will need to exert more effort. Don’t worry; this is normal. If you’re concerned about straining your mixer, you can add the vanilla extract before adding all the sugar into the bowl.

Time to add vanilla and salt

Once all the confectioners’ sugar is in the mixing bowl, include the vanilla extract (if you haven’t already) and the salt. Salt is your ally if you desire a less sweet buttercream. Many individuals find American buttercream too sweet, but by adding salt, you can balance the sweetness.

Scrape the bowl

Pause and scrape the bowl once all the ingredients are well combined. You’ll likely find sugar at the bottom of the bowl that didn’t fully incorporate while the mixer was running.

Incorporate the heavy cream

Resume mixing at a slow speed and gradually add the heavy cream. If unavailable, you can substitute with milk or half & half. Two tablespoons of cream are a good starting point. If you’re making the buttercream for both filling and coating a cake, you may add an additional tablespoon. However, if you plan to use the icing for piping, refrain from adding more cream.

Whip it thoroughly!

With all the ingredients in the mixing bowl, it’s time to whip the mixture thoroughly. This step is incredibly important. Set your mixer to speeds 6 to 8 and continue whipping for about 5 minutes. Although it may seem lengthy, this step holds the utmost significance. The icing will become incredibly soft, smooth, and achieve its naturally whitest color. Have you ever tasted American buttercream that was delicious but excessively dense and pasty? That’s because it wasn’t whipped long enough at the end. (Interestingly, some people have even transformed store-bought frosting by whipping it in a mixer for a few minutes, resulting in a smoother consistency and increased volume.)

What are the different types of buttercream available?

American buttercream (ABC) is a mixture of powdered sugar, butter, and liquid. It possesses a rich sweetness, creamy texture, and excellent stability in warm temperatures due to its high sugar content.

Swiss meringue buttercream (SMBC) is prepared by combining meringue, whipped butter, and extracts. This particular buttercream is light, soft, and mildly sweet. My Easy buttercream presents a simplified version of Swiss buttercream.

Italian meringue buttercream (IMBC) is created by pouring boiled sugar into whipped meringue. The outcome is a highly stable and airy buttercream frosting that offers subtle sweetness, although it requires a bit more finesse to prepare.

French buttercream incorporates egg yolks or whole eggs into a meringue base. It resembles a custard or pastry cream, boasting a less pronounced sweetness and a richer flavor compared to other buttercream varieties.

German buttercream combines pastry cream, butter, and powdered sugar. The end result is an indulgent, velvety, and moderately sweet buttercream.

Flour buttercream or boiled milk frosting, such as Ermine frosting, is an old-fashioned form of buttercream. It involves cooking flour and sugar with milk to create a sweet vanilla bean paste, which is then whipped together with butter and extracts. Piping American buttercream onto a vanilla cupcake is a delightful way to utilize it.

Frequently Asked Questions (FAQs):

Does American buttercream melt in hot weather?

American buttercream (ABC) is the most resilient buttercream in high temperatures and humidity. The combination of butter, shortening, and ample powdered sugar results in a crusting buttercream that prevents the butter from melting. White chocolate ganache and whipped dark chocolate ganache are also excellent alternatives for warm weather.

What distinguishes buttercream from American buttercream?

American buttercream is just one type among several others. Vanilla buttercream frosting can be made with butter, shortening, meringue, boiled sugar, or other variations. While the terms “buttercream” and “frosting” are often used interchangeably, authentic frosting recipes do not include butter as an ingredient.

What are the ingredients of American buttercream?

Many vanilla buttercream recipes typically include butter, powdered sugar, milk, salt, and vanilla. Some variations of this frosting recipe may involve heavy cream, water, or vegetable shortening.

Which buttercream is most suitable for wedding cakes?

The choice of buttercream depends on personal preference and the intended purpose. However, easy buttercream, Swiss meringue buttercream, or American buttercream are generally favored for wedding cakes. If you reside in a hot and humid area, you can opt for a less stable frosting like cream cheese or whipped cream as a filling, while using American buttercream for the outer layer.

Can buttercream be prepared in advance?

Absolutely, American buttercream can be stored in the refrigerator for up to 2 weeks or in the freezer for 6 months. Allow it to reach room temperature and mix it on low speed to restore its smooth consistency. If necessary, you can add a small amount of milk to thin it out.

How can I eliminate air bubbles from my buttercream?

Mixing the buttercream on low speed and ensuring the butter is at room temperature are the initial steps to achieve a smooth, bubble-free texture. If air bubbles persist, remove approximately 1 cup of buttercream and microwave it for 10-15 seconds to melt it. Pour the melted buttercream back into the mixing bowl to incorporate it evenly.

Why does my buttercream turn out grainy?

The texture of your buttercream is greatly influenced by the temperature of the butter you use. If the butter is too cold, it will cause the shortening to form clumps, resulting in a grainy buttercream. The type of powdered sugar you use can also contribute to graininess. To prevent lumps, sifting the sugar can be beneficial.

What can I do to achieve a white frosting?

Buttercream often has a slightly yellow hue due to the butter. By adding a small drop of purple food coloring, you can counteract the yellow tones and make your buttercream appear whiter.

How can I achieve vibrant colors in my buttercream?

For coloring American buttercream, I recommend using Americolor or Chef Master gels as they are highly pigmented and allow you to achieve intense colors with minimal food coloring. Keep in mind that the colors may deepen overnight. If you desire a darker shade, you can take approximately 1 cup of the colored buttercream, microwave it for 10-15 seconds to melt it, and then incorporate it back into the mixing buttercream.

Take a look at this cake I made using the aforementioned buttercream recipe

Important: Once you have prepared this recipe a few times, you’ll find it easier to whip up a batch and adjust the ingredients and timing based on your specific needs.

Another important point: When using high-quality ingredients, particularly a reputable brand of butter and vanilla, you’ll achieve a more flavorful buttercream.

Complete American Buttercream Recipe

This traditional American buttercream recipe represents the quintessential frosting that comes to mind when people mention “buttercream.” It boasts a delightful sweetness, creamy texture, excellent stability in hot weather, and is the simplest buttercream to prepare. It’s perfect for frosting cakes or cupcakes, creating beautiful piped flowers on wedding cakes, and as a base under fondant.

Equipment Needed:

1 Stand mixer with the paddle attachment

Required Ingredients:

American Buttercream Ingredients

48 ounces of unsalted butter at room temperature
80 ounces of powdered sugar

10 ounces of heavy whipping cream
6 teaspoons of clear vanilla extract
2 teaspoons of salt

1¼ teaspoons of butter extract (optional, for added flavor)

Instructions:

Instructions for American Buttercream:

Start by ensuring that your butter is at room temperature. If the butter is not at room temperature, it may result in lumps.

Take the room temperature butter and place it in the bowl of a stand mixer (or use an electric hand mixer) fitted with the whisk attachment. Mix the butter on medium speed until it becomes smooth. Remember to scrape the bottom of the bowl regularly. Pro Tip: For a more stable buttercream, you can substitute half of the butter with high-ratio shortening.

Gradually add the powdered sugar, one cup at a time, while mixing on low speed until the mixture becomes smooth.

Include the salt, clear vanilla extract, and heavy whipping cream.

Whip the mixture on high speed for 2-3 minutes until the buttercream achieves a smooth and fluffy consistency.

Optional: If the buttercream appears curdled or separated, remove approximately 1 cup of buttercream and heat it in the microwave for 10-15 seconds. Then, pour it back into the mixing buttercream to bring it all together.

Optional: To eliminate air bubbles, mix the buttercream on low speed using the paddle attachment for 10 to 15 minutes until it becomes smooth.

Cover the bowl with plastic wrap until you are ready to use the buttercream. If not using immediately, store it in an airtight container in the refrigerator or freezer. Before each use, allow the buttercream to come to room temperature and mix on low speed.

This quantity of buttercream is sufficient to frost and fill three 8″x2″ cake layers or 24 cupcakes.

Additional Information:

Butter plays a crucial role in “butter”-cream, so using high-quality butter is essential. I personally prefer using Plugra or Irish butter, but Darigold is also an excellent option when butter is expensive! If you require dairy-free buttercream, you can substitute with dairy-free butter.
Heavy cream is important as it helps in thinning out the frosting and giving it a fluffy texture. However, you can also use water, heavy cream alternatives, or non-dairy creamer.

Nutritional Information:

Wishing you a wonderful day!