Look no further, you now have my favorite American buttercream recipe. It's sweet, creamy, easy to make and perfect for frosting all your treats!
Everyone needs a great American Buttercream recipe in his or her kitchen. If you look around on the internet (i.e. Pinterest in my case) 😉 there are hundreds of variations out there, most of which claim to be the BEST. I have played around with many of these recipes and this ratio of ingredients has come to be the one my family and friends call their favorite. I use both pure vanilla extract and almond extract. If you are not fond of almond, just use all vanilla. They interchange beautifully. Personally, I love almond and I think it helps to make this buttercream perfect!
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It whips up quickly and is perfect for sugar cookies, cupcakes or cakes. It's made from all butter, so it will melt in high temperatures. Living in the Pacific Northwest means this is hardly ever a problem for me. 😢
You will love this buttercream because it pipes and holds it's shape well and it crusts nicely. It is what I use for my sugar cookies and after you chill them for several hours they stack and transport well. If cookies will be sitting at room temperature for more than 30 minutes, I recommend moving them back to a single layer so they do not stick to one another.
I often use this buttercream for my girls' birthday cakes and for frosting cupcakes. You will love this recipe because it's creamy, sweet and perfect for all your creations!
These are my favorite tools to use when decorating - disposable piping bags, couplers and the Wilton 1M, Wilton 104, Wilton 18 and Wilton 4 piping tips. I also like using a gel food coloring.
Favorite American Buttercream
Ingredients
- 1 ½ cups (three sticks) unsalted butter, room temperature
- 6 cups powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons almond extract
- 6 tablespoons heavy whipping cream
- pinch of salt
Instructions
- Using a stand mixer with the paddle attachment (or a hand held mixer) beat the butter on medium-high speed until smooth and creamy.
- Scrape down the sides of the bowl and add the powdered sugar, vanilla and almond extracts and heavy cream (or half and half). Mix on low speed until incorporated.
- Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping sides of the bowl as needed.
- Add a pinch of salt if the frosting is too sweet.
- You can also add coloring, if desired.
Notes
DID YOU MAKE THIS RECIPE?
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Connie says
Can you use evaporated milk instead of heavy whipping cream?
Tasia says
Hi Connie. I have never used evaporated milk so I cannot guarantee it will work.
I know evaporated milk can be a good substitute for heavy cream, but it doesn't always whip well. It's such a small amount though, that I wouldn't be afraid to try it. Please let me know how it goes for you.
Ellen says
Hi! Is the almond extract a huge flavor component? I have a sister who's allergic and I'd like to put this on cupcakes. If I leave it out should I double the vanilla?
Tasia says
Hi Ellen,
The almond can absolutely be replaced with vanilla!
Chris says
Howdo you measure the powdered sugar and flour in your recipes? Thanks.
Tasia says
Hi Chris, I use the scoop and level method for measuring both flour and powdered sugar. Meaning I use a spoon to scoop the flour (or powdered sugar) into my measuring cup until it's overflowing, then I use the back of a knife to level off the top of the measuring cup.
Maggie says
Does this need to be refrigerated?
Tasia says
Hi Maggie, this frosting should hold on cookies, cakes or cupcakes at room temperature (if stored in an airtight container in a cool and dry area) for up to two days. If the decorated items are stored in the refrigerator they should hold for up to one week. If you are making it the frosting ahead and won't be using it right away, I would refrigerate it in an airtight container, then allow to come to room temperature (and re-whip, if needed) before using.
Ana Luque says
Buenas tardes, gracias me encantó su explicación, quisiera saber cuál es la crema batida? Es a lo que llamamos Chantilly o crema de leche?
Y otra consulta, al decorar galletas con esta crema, se endurece como para empacarlas en una bolsa de celofán o se estropearían?
Muchas gracias
Tasia says
¡Gracias! La nata montada se elabora con la parte rica en grasas de la leche fresca; es lo que sube a la superficie y se puede raspar. Por lo general, tiene un contenido de grasa de al menos el 30%. No creo que sea lo mismo que Chantilly.
Cualquier leche, cuanto mayor sea el contenido de grasa, mejor, se puede usar para este glaseado de crema de mantequilla.
La crema de mantequilla se seca con una costra suave, pero no se endurece por completo. Si estaba empacado en una bolsa de celofán, debería estar bien por un par de días, pero aún así será delicado. Yo no los apilaría.
{¡Usé Google para traducir esto y espero que tenga sentido!}
Myah says
Hi! Can this frosting be frozen?
Tasia says
Hi Myah, yes, you can freeze this buttercream in an airtight container for 2-3 months. Allow it to defrost overnight in the refrigerator, then bring to room temperature and re-whip it.
Ann says
Hi ! Wondering if this recipe will crust and be good for decorating. Thank you
Tasia says
Hi Ann, this buttercream does crust, but not so much that you can stack cookies {unless they are very chilled or frozen}. I use this recipe for my buttercream sugar cookies and often for cupcakes as well.