American Buttercream
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American Buttercream is a basic buttercream that is made of butter and powdered sugar. This is the easiest way to make a frosting at home with simple ingredients. I have to be honest, this is my least favorite frosting as it is very sweet for my taste. However, this buttercream is very stable and is used in many desserts. I love to use this cream to make flowers. For more details on how to make buttercream flowers, you can check in Hydrangea flowers post.
Table of Contents
Why You’ll Love This Recipe
- This is basic recipe for buttercream. Check also recipes for White, Milk and Dark Chocolate ganaches for Macarons.
- This buttercream is simple to make. Try also Laduree Basic Ganache.
- American Buttercream is great to fill macarons and decorate cupcakes.
Ingredients Note
- Butter: Unsalted or salted butter.
- Sugar: Powdered sugar.
- Cream: Use heavy cream, milk, or water.
- Vanilla: Use vanilla extract or vanilla bean paste.
- Salt: Gives taste to the buttercream.
How to Make this Recipe
In the mixing bowl of a stand mixer, using a paddle attachment, beat the butter on medium-high speed for a few minutes or until smooth. Scrape the sides and bottom of the bowl with the spatula halfway through. Add sifted powdered sugar and mix on low speed until sugar is incorporated. I like to sift powdered sugar before using it in my dessert to avoid any clumps. Then add vanilla extract or paste and a pinch of salt. Increase speed to medium-high and continue beating until the frosting is smooth and fluffy.
Tips from Marina: Place a kitchen towel over your stand mixer as you add powdered sugar to prevent it from splattering.
If the buttercream is too dry, add some heavy cream or milk and whip again. If the buttercream is too soft, add more powdered sugar. Transfer buttercream into a piping bag or keep it covered at all times because it can start to dry and form a crust very fast.
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Expert Tips
- Add a large pinch of salt to balance the sweetness of the buttercream.
- Use good-quality butter. Salted or unsalted butter is your personal preference.
- The butter should be at room temperature; then, the buttercream will be light and fluffy.
- Heavy cream or milk can be substituted with hot, boiled water in this recipe.
Recipe FAQs
Store American Buttercream in an air-tight container in the refrigerator for up to 1 week.
You can also freeze this buttercream in an air-tight container for up to 3 months. Thaw the frozen buttercream in the fridge overnight, bring it to room temperature, and whip it again until fluffy.
Yes, add about 1-2 tablespoons of additional ingredients such as fruit puree, juice, peanut butter, etc. Strawberry Buttercream, for example, is perfect for cupcakes or macarons. Brown Butter Buttercream is very delicious to eat with a spoon. Check Camila’s blog, which has many buttercream recipes for macarons.
Absolutely. Add gel food coloring or oil-based coloring. This cream is perfect for piping flowers. Wilton has many amazing food colorings for that.
More Recipes You’ll Love
If you make this American Buttercream, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
American Buttercream
Equipment
- 1 stand mixer or electric hand mixer
- 1 Fine mesh sieve
- 1 spatula
Ingredients
- 1 cup unsalted butter 226 gr
- 2 cups powdered sugar 400 gr sifted
- 2 tsp heavy cream or milk if needed
- 1 tsp vanilla extract or paste
- pinch of salt
Instructions
How to Make American Buttercream
- In the mixing bowl of a stand mixer, using a paddle attachment, beat the butter on medium-high speed for a few minutes or until smooth.
- Scrape the sides and bottom of the bowl with the spatula halfway through.
- Add sifted powdered sugar and mix on low speed until sugar is incorporated.
- Then add vanilla extract or paste and a pinch of salt.
- Increase speed to medium-high and continue beating until the frosting is smooth and fluffy.
- You can add food coloring if you like.
- If the buttercream is too dry, add some heavy cream or milk and whip again. If the buttercream is too soft, add more powdered sugar.
- Transfer buttercream into a piping or keep it covered at all times because it can start to dry and form a crust very fast.