Description
Classic American Buttercream is a smooth, creamy vanilla frosting made from unsalted butter, powdered sugar, vanilla extract, salt, and heavy cream. Perfect for frosting cakes and cupcakes, this buttercream is light, fluffy, and easily customizable with different extracts or gel colors.
Ingredients
Units
Scale
Main Ingredients
- 12 ounces unsalted butter, softened to about 65°F/18°C (3 sticks; 340g)
- 12 ounces organic powdered sugar, preferably tapioca based, such as Wholesome (about 3 cups, spooned; 340g)
- 2 teaspoons vanilla extract
- 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 3 ounces (85g) heavy cream, straight from the fridge
- Other extracts or gel-paste food coloring, such as Americolor, to taste
Instructions
- Combine Butter and Sugar: Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Sift the powdered sugar on top of the butter, then mix on low speed until the sugar is fully incorporated to avoid any powdered sugar clouds.
- Add Vanilla and Salt: Add the vanilla extract and kosher salt to the bowl. Increase the mixer speed to medium and beat the mixture until it becomes airy and light, which will take about 6 minutes. Pause occasionally to scrape down the sides of the bowl and the paddle attachment for an even mix.
- Incorporate Heavy Cream: Reduce the mixer speed to low and slowly drizzle in the cold heavy cream. Once fully mixed, scrape the bowl and paddle again, then beat on medium speed for a few more seconds until the buttercream is smooth and fluffy.
- Taste and Adjust: Taste the buttercream and adjust the salt and vanilla to your liking. Add any other extracts or gel-paste food colorings as desired. The frosting is now ready to use immediately on cakes or cupcakes.
Notes
- Use organic powdered sugar for the best texture and flavor, preferably tapioca based for smoothness.
- Make sure the butter is softened to about 65°F/18°C to achieve the perfect creaminess without being too soft or melted.
- Diamond Crystal kosher salt is less dense than table salt, so adjust salt accordingly when substituting.
- Add gel-paste food coloring gradually for vibrant colors without thinning the buttercream.
- This buttercream can be stored in an airtight container in the refrigerator for up to one week; rewhip before use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 102 kcal
- Sugar: 8 g
- Sodium: 31 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 21 mg
