Classic Vanilla American Buttercream

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!

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.

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!

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.

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!

Need more frosting recipes?

• One Bowl Chocolate Cake with Chocolate Buttercream
• Lemon Cupcakes with Raspberry Frosting
• Orange Cardamom Cake with Rose Buttercream
• Apple Cider Layer Cake with Dairy-Free Caramel Buttercream
• Strawberry Basil Cake with Strawberry Buttercream

Make you cakes look more professional! Check out these posts:

• 10 ways to make your cakes look more professional
• How to decorate a cake with flowers

Classic Vanilla American Buttercream

Light, fluffy, pipes like a dream, and above all EASY to make. You can whip up this classic vanilla American buttercream in only a few minutes.

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Course: Dessert

Cuisine: American

Keyword: american buttercream definition, easy buttercream for cupcakes, how to make american buttercream

Prep Time: 10 minutes

Servings: 12 -15 cupcakes

Calories: 209kcal

Author: Sam Adler - Frostingandfettuccine.com

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

Instructions

• Add the butter into the bowl of a stand mixer fitted with the paddle attachment.
• Mix on low-medium speed for 30 seconds.
• Stop the mixer, add in the sugar, and turn the dial to the lowest mixing setting so powdered sugar doesn't blow up in your face.
• Move to a higher speed when the sugar is more incorporated.
• Move to high speed for 2 minutes, then add in the vanilla and creamer.
• Mix again on high for 1 minute.
• The icing should have stiff peaks, and hold its shape, not runny at all.

Notes

• If you don't want to wait for your butter to soften, microwave it for 15 seconds at a time till it's soft.
• If you are using a butter substitute that melts easily and faster than butter, you may need more than the listed confectioners sugar 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.
• This will frost 12-15 cupcakes or fill and frost 2 9"round cakes

Nutrition

Nutrition Facts

Classic Vanilla American Buttercream

Amount Per Serving (1 g)

Calories 209 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 8g50%

Polyunsaturated Fat 4g

Cholesterol 33mg11%

Sodium 2mg0%

Carbohydrates 26g9%

Sugar 26g29%

* Percent Daily Values are based on a 2000 calorie diet.