American Buttercream Basics
American buttercream is a stable, reliable frosting made by whipping softened butter with powdered sugar and a splash of liquid. The secret is temperature: your butter must be soft enough to indent with a finger but not greasy or melting, which ensures a smooth, spreadable consistency that holds its shape on cakes or cupcakes.
Control your butter's texture
If the butter is too cold, you will get lumps; if it is too warm, the frosting will turn into a runny mess. Aim for room temperature, roughly 65°F.
- stand mixer or electric hand mixer
- large mixing bowl
- silicone spatula
What goes in.
- 1 cupunsalted butter, softened
- 4 cupspowdered sugar, sifted
- 2 tbspheavy cream or whole milk
- 1 tspvanilla extract
- 1 pinchfine sea salt
Aeration is everything
Beat the butter alone for at least five minutes before adding the sugar. This lightens the color and transforms the dense fat into a cloud-like base.
The method.
Cream the butter
Place the softened butter in your bowl and beat on medium-high speed until it turns pale yellow and looks creamy, about 5 minutes.
Incorporate sugar
Turn the mixer to the lowest setting. Add the powdered sugar one cup at a time, waiting for each to disappear into the butter before adding the next.
Add liquids
Pour in the vanilla, salt, and half the cream. Increase speed to medium and whip until the frosting is smooth and holds stiff peaks.
Adjust consistency
If the mixture is too thick, add the remaining cream a teaspoon at a time. If it is too soft, add another quarter cup of sugar.
Other turns to take.
Chocolate
Sift 1/2 cup of unsweetened cocoa powder in with the powdered sugar.
Citrus
Replace the heavy cream with fresh lemon or orange juice and fold in a teaspoon of finely grated zest.
When it doesn't go to plan.
Sift your powdered sugar before measuring to avoid stubborn lumps in your final frosting.
If the kitchen is hot, place the finished bowl in the refrigerator for 10 minutes before piping.
Use a paddle attachment if using a stand mixer to avoid incorporating too much air if you want a denser finish.
The ones that keep coming up.
Why is my frosting gritty?
The sugar has not fully dissolved into the butter. Keep whipping on medium speed for an additional two minutes.
Can I store this?
Yes. It will keep in an airtight container in the refrigerator for up to one week. Bring it to room temperature and re-whip before using.
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