Classic American Buttercream Recipe
This recipe creates a classic American buttercream, a sweet and versatile frosting made from butter, powdered sugar, heavy cream, and vanilla. It's quick to prepare and perfect for decorating cakes, cupcakes, or other desserts, offering a rich, fluffy texture.
Equipment
- 1 Stand Mixer Essential for achieving a light and fluffy consistency
- 1 Large Mixing Bowl (If not using stand mixer bowl)
- 1 Rubber Spatula For scraping down the bowl
- 1 Measuring Cups and Spoons For precise ingredient measurements
- 1 Fine-Mesh Sifter For powdered sugar, to prevent lumps
Ingredients
Main
- 3/4 cup 1 1/2 sticks unsalted butter, softened to room temperature
- 2 1/4 cup plus 1 teaspoon powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of fine table salt
Instructions
- Ensure unsalted butter is fully softened to room temperature for optimal creaming.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter on medium speed until it is light, pale, and fluffy, about 2-3 minutes.
- While the butter is creaming, sift the powdered sugar to remove any lumps.
- Reduce the mixer speed to low, then gradually add the sifted powdered sugar, one cup at a time, allowing each addition to fully incorporate before adding more.
- Once all the powdered sugar is incorporated, add the heavy cream, vanilla extract, and a pinch of fine table salt.
- Increase the mixer speed to medium-high and beat for 3-5 minutes, allowing the buttercream to become light, fluffy, and smooth.
- Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly.
- Beat again for another minute on medium-low speed to eliminate any large air bubbles and achieve a smoother consistency.
- Taste the buttercream and adjust the consistency as needed: add more heavy cream (1 tablespoon at a time) for a thinner frosting, or more sifted powdered sugar for a thicker one.
- Use immediately to frost or decorate, or store in an airtight container.
Notes
1. Ensure your butter is truly at room temperature (around 68-70°F / 20-21°C). If it's too cold, it won't cream properly; too warm, and the buttercream will be greasy. 2. Always sift your powdered sugar! This is crucial for a smooth, lump-free texture. 3. Adjust consistency with heavy cream (for thinner) or more sifted powdered sugar (for thicker). A tablespoon at a time makes a difference. 4. Don't over-whip once liquids are added, as it can incorporate too much air, making it difficult to pipe. A final slow whip can remove large air bubbles for a smoother finish.