Easy American Buttercream Frosting
This classic American buttercream frosting is a foolproof, bakery-style recipe that holds its shape perfectly for piping and frosting your favorite cakes, cupcakes, and cookies.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Tried this recipe?Let us know how it was!