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!
Disclosure | This post contains affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
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!
Favorite American Buttercream
- 1 ½ cups (three sticks) unsalted butter, room temperature
- 6 cups powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons almond extract
- 6 tablespoons heavy whipping cream
- pinch of salt
- 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.
DID YOU MAKE THIS RECIPE?
Be sure to tag @twosugarbugs on Instagram and hashtag it #twosugarbugs