Look no further — here is my favorite American buttercream recipe. Sweet, creamy, simple to make, and ideal for frosting cookies, cupcakes, and cakes.
Every baker should have a reliable American buttercream in their repertoire. After trying many variations, this version became the one my family and friends consistently request. It uses all butter for a rich, creamy base, and a balanced combination of vanilla and almond extracts that can be adjusted to taste. If you prefer, substitute all vanilla for a classic profile — the extracts interchange well, giving you flexibility for different desserts.
This buttercream whips up quickly and is excellent for piping, filling, and finishing. It holds shape well when piped, forms a light crust, and travels nicely when chilled, making it a favorite for decorated sugar cookies as well as birthday cakes and cupcakes. Because it is butter-based, it will soften in warm temperatures, so plan accordingly if your desserts will sit out for extended periods.
This recipe is forgiving and easily customizable. Add gel food coloring for vibrant hues, thin the frosting with a splash more cream for a spreadable consistency, or add a pinch of salt to temper sweetness. It crusts nicely on cookies, which helps with stacking and transporting after chilling. If cookies will sit at room temperature longer than about 30 minutes, store them in a single layer or use separators to prevent sticking.
I commonly use this buttercream for birthday cakes and cupcake orders. It pipes beautifully with common tips like Wilton 1M for swirls or smaller tips for details. For best color, use gel-based food coloring. If you decorate frequently, disposable pastry bags and couplers make switching tips and colors quick and tidy.
Favorite American Buttercream
This American buttercream is sweet, silky, and easy to make. It works well for piping, filling, crumb coating, and coloring for all your homemade cakes, cupcakes, and cookies.
I recommend using weight (metric) measurements when available for the most accurate results.
Ingredients
- 1 ½ cups (three sticks) unsalted butter, room temperature (282g)
- 6 cups confectioners’ sugar (720g)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons almond extract (or use all vanilla if preferred)
- 6 tablespoons heavy whipping cream (90 mL) — or half-and-half
- Pinch of salt, to taste
Instructions
- Using a stand mixer with the paddle attachment (or a hand mixer), beat the room-temperature butter on medium-high speed until smooth and creamy.
- Scrape down the sides of the bowl. Add the confectioners’ sugar, vanilla and almond extracts, and the heavy cream. Mix on low speed until most of the sugar is incorporated to avoid a powdery cloud.
- Increase the mixer speed to medium-high and whip until the frosting is light and fluffy, about 2–3 minutes. Scrape the bowl as needed to ensure an even texture.
- Taste the frosting and add a pinch of salt if it’s too sweet. Adjust extracts or cream for desired flavor and texture.
- If coloring, add gel food coloring a little at a time and mix until evenly blended.
Notes
Yields enough buttercream to fill and crumb coat four 8″ cake layers or to generously frost approximately 36 standard cupcakes. When scaling the recipe up (2x or 3x), convert measurements carefully — metric weights are the most reliable for larger batches.
Storage: Store in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip briefly before using. For longer storage, freeze up to three months and thaw overnight in the refrigerator before bringing to room temp and re-whipping.
Nutrition (estimated)
Serving: 1 cup | Calories: 1396 kcal | Carbohydrates: 181 g | Fat: 77 g | Protein: 1 g
The nutrition information is an estimate based on standard ingredient values and may vary depending on brands and portion sizes.
Did you make this recipe? Leave a comment and rating below — I love hearing how your frosting turned out!
DID YOU MAKE THIS RECIPE?
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