This is The Best Easy American Buttercream Frosting ever! It is completely foolproof, incredibly fluffy, and comes together in just a few minutes. Whether you are piping swirls onto birthday cupcakes or smoothing it over a layered celebration cake, this classic, bakery-style vanilla buttercream is my absolute go-to because it is fast, easy, and holds its shape perfectly every single time.
I've made my fair share of frostings over the years, but I always come back to this classic American Buttercream. Some frostings can feel a bit overwhelming with complicated steps, but this one is incredibly straightforward. It's truly one of my favorite recipes for cakes and cupcakes because it is rich, velvety, and pairs perfectly with just about any flavor.
Table of contents
If you need some delicious inspiration for what to bake next, all of these are fantastic recipes with buttercream frosting: my classic Vanilla Cake, these Easy Vanilla Cupcakes, my Chewy Sugar Cookies, or these soft Sugar Cookie Bars!
Key Ingredients & Substitutions
- Unsalted Butter: The foundation of the frosting! You want it at room temperature (it should give slightly when pressed, but not be greasy or melted).
- Powdered Sugar: This gives the frosting its structure and sweetness.
- Heavy Cream: This is the secret to getting that ultra-creamy, spreadable consistency. It also helps cut through the heavy sweetness of the sugar. You can substitute whole milk if that is what you have.
- Pure Vanilla Extract: Adds that warm, classic bakery flavor. If you want a perfectly pure white frosting for a wedding cake or specific holiday, you can substitute clear vanilla extract here. Other extracts can be used to change the flavor.
- Kosher Salt: Do not skip the salt! Adding a pinch of salt helps to balance the sweetness.
See the recipe card below for the full list of ingredients and measurements.
How To Make American Buttercream Frosting
This homemade frosting comes together so quickly! Here is a quick run-through of exactly how I pull it all together:
- Add the softened butter to a stand mixer bowl fitted with the paddle attachment. Mix on medium speed until the butter is completely smooth, light, pale, and fluffy (about 5 minutes), scraping down the bowl as needed.
- Turn the mixer to its lowest setting and slowly add the sifted powdered sugar one cup at a time. Once it's all in, turn the mixer up one setting for a minute.
- Stop, scrape the bowl, and add your vanilla, a pinch of salt, and the heavy cream. Mix until it is perfectly silky, smooth.
- Use to frost cakes, cupcakes, cookies, and more! Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Make Sure Your Butter is Softened: You want your butter at room temperature before you begin. It should be soft enough that your thumb leaves an easy dent when you press into it.
- Sift the Powdered Sugar: I always recommend sifting your powdered sugar before adding it to the bowl. Powdered sugar tends to have little clumps in it, and if they make it into your frosting, they can easily clog up your piping tips. There is nothing more frustrating than trying to pipe cupcakes and having a clump get stuck in your bag!
- Add Salt: American buttercream is naturally on the sweeter side, which is why that pinch of salt is so important. Adding a pinch or two of salt helps to balance out the sugar.
Storage Tips
Storing: If you aren't using the buttercream right away, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 1 week.
Bringing it Back to Life: Buttercream will firm up quite a bit in the fridge, but it's super easy to revive! Just let it come back to room temperature on the counter for an hour or two, then pop it back into your mixer and whip it for a minute or two until it is light, fluffy, and spreadable again.
This is my go-to buttercream frosting recipe! It pairs beautifully with cakes, cupcakes, and cookies! I hope you give it a try on your favorite treats!
-Sky🩷
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📖 Recipe
Easy American Buttercream Frosting
Ingredients
- 1 pound unsalted butter softened at room temperature
- 6 cups powdered sugar sifted
- 1 tablespoon vanilla extract
- ¼ cup heavy cream
- 1 pinch kosher salt
Instructions
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is completely smooth, light, pale, and fluffy (about 5 minutes). Stop and scrape down the sides of the bowl as needed.
- Turn the mixer down to its lowest setting. Slowly add in the sifted powdered sugar, 1 cup at a time, stopping to scrape down the bowl as you go. Once all the sugar has been added, turn the mixer speed up one setting and mix for 1 full minute.
- Stop the mixer and scrape down the bowl. Add the vanilla extract, a pinch of salt, and the heavy cream. Mix on medium-low until the frosting is fully combined, silky smooth, and perfectly spreadable. Enjoy!
Notes
- Need to adjust the consistency? You can easily adjust this frosting depending on what you need it for! If it feels a little too thick to easily spread or pipe, just mix in an extra splash of heavy cream. If it feels a bit too soft, just add a little more powdered sugar until it's exactly where you want it.
- Fixing Warm or Soft Frosting: If your kitchen is hot or your hands are warming up the piping bag, your buttercream might start to feel a little too soft or loose. If that happens, just pop the whole bowl (or your piping bag) into the fridge for about 10 to 15 minutes to let it stiffen back up. Just don't forget about it in there! If it stays in too long, the butter will harden up completely, and you won't be able to spread or pipe it easily.
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