Fluffy American Buttercream
This all-butter American buttercream whips up smooth and fluffy with plenty of vanilla flavor. Adjust the consistency for easy spreading or make it thicker for piping and decorating.
Servings: 4.5 cups of buttercream
Ingredients
- 2 cups salted butter softened, 454 grams
- 6 to 8 cups powdered sugar 678 to 904 grams
- 1 tablespoon vanilla extract
- 3 to 6 tablespoons milk or cream, based on your desired consistency
Instructions
- Add the softened butter and about 2 cups of the powdered sugar to a large mixing bowl. Mix on low speed until the sugar is incorporated, then add the vanilla and mix to combine.
- Gradually add more powdered sugar, mixing on low speed after each addition, until you have added a total of 6 cups (678 grams). Once the sugar is incorporated, increase the speed and beat until smooth and creamy.
- Beat the buttercream on medium speed for 3 to 4 minutes with a stand mixer or 5 to 6 minutes with a handheld mixer, until light and fluffy. For an even lighter texture and paler color, beat for another 1 to 2 minutes.
- Adjust the consistency as needed. For a softer, more spreadable buttercream, add milk or cream 1 tablespoon at a time. For a firmer buttercream that holds its shape for piping and decorating, gradually add more powdered sugar, up to the remaining 2 cups (226 grams). If the frosting becomes thicker than you want, beat in a little milk or cream until it reaches the desired consistency.
Notes
Butter temperature: The butter should be soft enough to indent easily but still feel slightly cool and hold its shape. If it is very soft, warm, or greasy, the buttercream may turn too soft.
Mixer attachment: Use the whisk attachment for a lighter, fluffier buttercream or the paddle attachment for a smoother frosting with fewer air bubbles.
Unsalted butter: You can use unsalted butter instead of salted butter. If you use unsalted butter, add ¼ teaspoon salt, then adjust to taste.
Refrigerate: Store the buttercream in an airtight container for up to one week. Let it soften at room temperature, then re-whip before using.
Freeze: Freeze the buttercream in an airtight container for up to three months. Thaw overnight in the refrigerator, let it soften at room temperature, then re-whip before using.
Yield: Makes about 4½ cups, enough to frost approximately 24 cupcakes or a 9-inch two-layer cake.
Nutrition
Serving: 1tablespoon | Calories: 48kcal | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 42mg
