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Often the most beloved element of a cupcake is the frosting. Agood frosting can elevate a simple cupcake to a delicious, rich dessert. Classic American buttercreamis surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients. American buttercream is simply a combination of butter, powdered sugar, vanilla (orother flavoring), and usually a bit of milk or cream- that’s pretty much it! The frosting I love to use the most often is my Cream Cheese Frosting, which is simply a variation on American Buttercream, with some cream cheese added. Free free to play with this recipe and adjust it to your palate. This is avery sweet, classic frosting that pairs well with most any flavorof cupcake.
American Buttercream Frosting
1 cup (2 sticks) Challenge butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.
*Optional-As mentioned above, I like a cream cheese version of this frosting best. The cream cheeseadds to the creamy texture, and cuts down on the sweetnessjust a bit. If desired, for a very light cream cheese flavoradd 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above)the same.For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8oz.) of cream cheese. If using a full block ofcream cheese, you can reduce the cream or milk to 1 tablespoon total.
Flavoring options– An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract,coconut extract orthe seeds of a vanilla beanare all wonderful options. In most cases I’ll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality)unsweetened cocoa powder.
Directions-
*In the bowl of an electric mixer, fitted with the whisk attachment, beat butter(on medium speed)untilcompletelysmooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
* Add salt (if needed).
*One cup attime, add2 cups of powdered sugar, beating after each addition.
*Add vanilla, or other flavorings and beat to combine.
*Add about 1 tablespoon of cream, and continue beating.
*Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
Troubleshooting-
*If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
*If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.
Recipe Source- American buttercream first appeared in cookbooks in the early 1900’s (here’s a little buttercreamhistory) Countless sources since then have included very similar versions, always using some combination of butter (or shortening), powdered sugar, milk and flavoring. The recipe above is simply the proportions I like to use.
Trythis classic frosting on top of my favorite Vanilla Cupcakes or Chocolate Cupcakes.
Happy frosting!
How to Make American Buttercream Frosting
American Buttercream Frosting
Classic, creamy, sweet buttercream, perfect for frosting cakes and cupcakes!
5 from 3 votes
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Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 24
Calories 89 kcal
Ingredients
- 1 cup butter 2 sticks (salted, or unsalted)
- 1/4 teaspoon salt if using unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract best quality available
- 2-3 tablespoons heavy cream half and half or milk.
Instructions
In the bowl of an electric mixer, fitted with the whisk attachment, beat butter(on medium speed)untilcompletelysmooth (30 seconds to a minute).
Add salt (if needed).
One cup attime, add2 cups of powdered sugar, beating after each addition.
Add vanilla, or other flavorings and beat to combine.
Add about 1 tablespoon of cream, and continue beating.
Add the remaining 2 cups powdered sugar, one at a time.
Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
Notes
If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.
Nutrition
Calories: 89kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 36mgPotassium: 14mgSugar: 20gVitamin A: 35IUCalcium: 12mgIron: 1mg
Keyword buttercream frosting
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