American Buttercream Recipe
American buttercream is the perfect topping for any kids cake or a cake for anyone with a hard-core sweet tooth. It pipes beautifully, crusts when set, and holds up well in warmer weather.
My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!
- 16 oz. of fat* (unsalted butter, shortening, or 50/50 unsalted butter and shortening), softened
- 2-pound bag of confectioners sugar
- 1 Tbsp. pure vanilla extract
- pinch of salt
- 2-4 Tbsp. whole milk
- In the bowl of a mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), beat your chosen combination of softened fats on medium speed until light and fluffy. If you’re using a combination of butter and shortening, beat the butter first until it’s smooth, 5 minutes. Add the shortening and beat until combined, about 5 minutes more.
- With the mixer on low speed, slowly add the powdered sugar, until just combined, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, 5-7 minutes.
- Turn off the mixer and add the vanilla extract and salt. Mix on low speed just until combined.
- Keep the mixer on low speed and slowly add milk, a tablespoon at a time, until the frosting reaches your desired consistency.
- Use the buttercream immediately or store it in the fridge in an airtight container for up to a week. Press plastic wrap directly against the surface of the buttercream before putting the lid on the container to prevent it from forming a crust and absorbing fridge odors.
- To bring cold buttercream back to a usable consistency, transfer it to a mixer fitted with the paddle attachment. Beat on medium-high speed until the buttercream is fluffy and spreadable again, about 5-10 minutes.