Name: Classic Vanilla American Buttercream
Prep time: 10 min
Total time: 10 min
Yield: 12-15 cupcakes
Cuisine: American
Ingredients: 1 cup butter softened (or margarine or butter substitute); 3 cups confectioners sugar; 1 teaspoon vanilla extract; 2 teaspoons half n half, cream, or milk

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This American buttercream is light, fluffy, pipes like a dream, and above all EASY. You can whip it up in only a few minutes. It’s perfect on cakes, cupcakes, bars, and more!

Vanilla cupcakes styled against a flower backdrop.

What is American buttercream?

Chances are if you’ve ever eaten a piece of cake, you’ve had some form of buttercream, AKA frosting.

But it’s called American because there are different kinds of buttercream — Swiss, French, Italian — which are more complicated to make and include heating the frosting and/or the addition of eggs.

But us Americans, we like it easy. By definition, American buttercream is just the combination of fat, confectioners sugar, and flavorings. No heating utensils or eggs required.

This classic vanilla american buttercream is so light and fluffy and comes together super quickly with only a few ingredients! #buttercream #vanilla Frostingandfettuccine.com

There used to be a joke while I was in culinary school about why we had to learn how to make the more “sophisticated” buttercreams if everyone just preferred the store-bought taste. We all liked the American kind but the chef insisted we had to make them, and we all wanted to get good grades LOL.

But now that I’m on my own with no chef passing judgement down on me, I bring you my classic vanilla American buttercream recipe!

It’s light, fluffy, pipes like a dream, and above all EASY to make. You can whip up this buttercream in only a few minutes. It’s great to top on vanilla cupcakes like I did here, or use it to coat a simple vanilla cake. Or you can just eat it with a spoon, no shame!

white buttercream in a bowl styled with white gauze on a pink background.

What’s in American buttercream?

Only a couple of things!

butter
confectioners sugar
vanilla extract
half n half, cream, or milk

How to make American buttercream

This is by far the easiest buttercream frosting EVER.

You’ll first need to whip the butter on a medium-low speed for about 30 seconds, then add the powdered sugar and mix for another 2 minutes until pale and fluffy. Add in the half and half (or other milk) and vanilla and continue whipping until the buttercream has stiff peaks and holds it shape.

Can you freeze buttercream?

Most definitely! It’s so easy to freeze buttercream. Although for the record, fresh buttercream is best. But, ya know, in a pinch freezing is better than throwing perfectly good American buttercream away.

To freeze homemade buttercream, simply pop it into a freezer-safe container. It’ll last up to three months if stored correctly! When you’re ready to use the frozen buttercream, set it in the fridge to thaw overnight, and then let the buttercream come to room temperature before icing your cake or cupcakes.

vanilla frosted cupcakes styled on a white background with flowers hanging behind them

Tips for making American buttercream

DEFINITELY set the mixer to its lowest setting when you first add in the powdered sugar, otherwise it’ll blow up in your face and you’ll never get it out of your hair.
The butter must be softened to room temperature before you begin making your homemade buttercream, otherwise it won’t whip up properly.
If you don’t want to wait for your butter to soften, microwave it for 15 seconds at a time until it’s soft.
If you are using a butter substitute that melts easily and faster than butter, you may need more confectioners sugar than what’s listed to keep its hold. Try an additional 1/4 cup of sugar at a time.
If at the end you see the icing is too runny, add in more sugar. If it is too stiff, add in 1/2 teaspoon more creamer at a time until you reach the right consistency.
You can flavor this with any kind of extract or even jams!

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