American Buttercream Recipe
servings (3 cups)
This easy vanilla buttercream recipe is perfect for home bakers to whip up in no time to frost any cake or cupcake.
servings (3 cups)
Ingredients
- 1 cup salted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2-3 tablespoons heavy whipping cream
Instructions
- Beat together butter and vanilla until smooth and creamy.
- Add powdered sugar and beat until fully mixed (mixture will appear like coarse crumbles).
- While the mixer is still running, pour heavy cream - one tablespoon at a time - into the frosting mixture until desired spreading consistency is achieved. Keep covered until ready to use.
- Serve immediately or store in the refrigerator until ready to serve.
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Notes
Storage: Store leftover buttercream in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 2 months.
Notes:
3 cups of icing will frost a 6” 2-layer cake or 24 cupcakes piped with a swirl.
Use more or less cream to change the consistency of the frosting. If desired, use milk in place of the cream. You will need less milk to thin.
Use standard beaters on an electric handheld or standing mixer.
Buttercream will have a slightly off-white tint from the butter and the vanilla extract. Clear imitation vanilla can be used to minimize color tint. For a pure white icing, swap shortening for the butter, just know the flavor will change.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 62mg | Potassium: 4mg | Sugar: 20g | Vitamin A: 255IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg
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