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Preppy Kitchen

The Best Vanilla Buttercream Frosting (American Buttercream)

A silky, cloud-like vanilla buttercream that whips up bright white and dissolves on your tongue. Soft enough to spread smoothly yet sturdy enough to pipe clean peaks on cakes and cupcakes.

⏱ 15 minFrosts a two-layer 8-inch cake or 12 cupcakes generouslyAmericanbuttercreamfrostingamerican buttercreamvanillacake decorating

Ingredients

  • 4 cupspowdered sugar · 480 g; sifted
  • 1 cupunsalted butter · 226 g; room temperature and soft but not melty
  • 1/2 tspsalt · more or less to taste
  • 5 Tbspheavy cream · added in 2-3 Tbsp increments; use less for a stiffer frosting
  • 1 Tbspvanilla extract · use 2 tsp for a more subtle flavor

Steps

  1. 1

    Sift the powdered sugar to remove any clumps, which would otherwise clog piping tips.

  2. 2

    Add the room temperature butter to a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Add the salt.

  3. 3

    Start mixing on low just to cream the butter, then gradually increase to medium-high and whip for about 5 minutes, scraping the bowl down after 2 to 3 minutes. The butter should become pale, almost white, and very light in texture.

  4. 4

    With the mixer on low, add the powdered sugar about half a cup at a time. After every cup or so of sugar, add 2 to 3 tablespoons of heavy cream. Repeat until all the sugar is incorporated, scraping the bowl down periodically.

  5. 5

    Check the consistency and add the remaining cream while mixing on low. Use less cream for a stiffer frosting if you need more structure for a tall cake.

  6. 6

    Add the vanilla extract and mix on medium-low until combined. If coloring the buttercream, add the food coloring now and mix on low, scraping the bowl so the color is even throughout.

  7. 7

    If the buttercream isn't fluffy, run the mixer on medium for 1 minute. If it has been sitting more than a few minutes and looks frothy or bubbly inside, re-whip on low for about 30 seconds or stir briskly with a spatula, then use or pipe immediately.

  8. 8

    Fill a piping bag no more than halfway. To pipe, start about half an inch above the surface and let gravity pull the frosting down; a clean peak when you pull away means it's the right consistency.

Creator's notes

For a whiter buttercream, whip the butter thoroughly and add a small drop of purple or violet food coloring to cancel out the yellow. Flavor variations: almond extract (start with 1/2 tsp, it's powerful), coconut, rosewater, or orange blossom water; fruit jam, preserves, or a cooled fresh fruit reduction (start with 1/4 cup). For orange or lemon buttercream, add the zest of one orange or two lemons at the creaming stage and use fresh citrus juice in place of the cream. Natural colorings include strawberry reduction or jam, processed freeze-dried strawberries, or fresh raspberry juice. Store in an airtight container in the refrigerator for 1 to 2 weeks or freeze up to 3 months; thaw overnight in the fridge, bring to room temperature, and re-whip before using, adding cream a tablespoon at a time on low if it looks broken.

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