You can adjust the consistency to suit your needs and you can freeze it for up to three months. This is a basic American buttercream that really only requires three ingredients. We add a fourth ingredient that helps you adjust the consistency. You can use this buttercream frosting for cupcakes, cakes, cookies, or whatever your heart desires.
It tastes great on chocolate cake. American buttercream is a sweet, creamy frosting made with butter and sugar. It is the easiest buttercream you can make and the most versatile if you need to adjust the consistency. It is also the sweetest buttercream compared to Italian Meringue and Swiss Meringue buttercream.
I prefer an all-butter vanilla buttercream for the best flavor and texture. If you have ever had a buttercream that feels greasy, it is because it was made with vegetable shortening or margarine. If you use vegetable shortening, not only will it feel greasy, but it will taste bland.
So stick with all-butter for the best vanilla buttercream. The only drawback to using butter is the color. Occasionally I get a request from a bride for a pure white wedding cake. If you want a pure white frosting, you will need to use white food coloring. The more you whip it, the fluffier it will get and the whiter it will become.
But it will never be a true pure white if you use butter. If the buttercream is not white enough for you after you whip it then add drops of white food coloring until you get the shade of white you need. Keep in mind that the more food coloring you use, the thinner and looser the buttercream will get.
If you use enough food coloring to loosen the buttercream, add more powdered sugar. This vanilla buttercream can be thick, stiff. The only difference between the two textures is air.
If you want a fluffy buttercream, all you need to do is whip it longer. The longer you beat the buttercream, the more air you will incorporate into the frosting. Not only will that make it fluffier but it will make it whiter. Because of the color of the butter, it will never become pure white but it will get pretty close. I use salted butter because salt enhances the flavor.
A little bit of salt goes a long way to improve the flavor. You should also make sure you let the butter soften. Room temperature butter will aerate better and give you a fluffy buttercream. If you start with cold butter, you might end up with a clumpy coagulated mess.
If you want to soften butter quickly you can grate it with a cheese grater or cut it up into small chunks and let it sit for about 10 minutes. And butter that is too soft will make a messy buttercream. Another technique you could use to soften butter quickly is to pound or roll it with a pastry roller. Just place it in a plastic bag and pound away.
Make sure you use powdered or confectioners sugar. Regular ole table sugar will make a gritty texture. If your powdered sugar is clumpy you should sift it before you add it to the butter. When you add the powdered sugar to the mixer, make sure the mixer starts out on a very slow speed.
Otherwise, if your mixer is on high, the powdered sugar will fly all over the kitchen and dust everything in a blanket of white. Real vanilla is pricy but it is definitely superior in flavor to the imitation stuff. This is an all-purpose Buttercream Frosting, it can be used for piping, frosting, filling, etc. Follow me danadevolk or tag danadevolk! Get my latest recipes goodies straight to your inbox!
Disclaimer: By clicking on the "Yes, I want in" button above you are giving me your consent to collect and use your information according to the law and My Cookie Policy Privacy. This site uses Akismet to reduce spam. Learn how your comment data is processed. I was thinking of trying this buttercream but the only question is how many cupcakes would this recipe frost? I doubled the recipe but reduced the confectioners sugar by 2 cups, but it still came out so super sweet!
Not my favorite icing at all. What would the recipe ingredient amount be for a 3 tiered cake?. One 10 inch, once 6 inch, and two 8 inch. Great recipe… easy to follow and an amazing outcome. Thanks for sharing. Light and fluffy…just add that sifted powdered sugar a little bit at a time. It took a while to get it made, but the results are well worth the effort!
This was perfect. Thank you so much for your recipe. We have used it for sugar cookie decorating as well as for cake decorating. It is easy to make, keeps well and whips back up to full volume easily. Instead of plain milk, I use heavy whipping cream because I had some in fridge and that really lightens it up even more. Not too sweet like others I have made over the years. Amazing, all worked so well, Light, airy, fluffy, soft, amazing drip. Best buttercream ever made.
I tried this out and it was very fluffy, but a bit grainy. We liked it but found the grainy aspect a bit off-putting. Would beating longer help? There is no reason for it to be grainy, everything added in it is smooth. Did you use a different kind of sugar? The ratio for sugar in, to powdered sugar out is So for every cup of sugar you put in the blender, you will get out 2 cups of powdered sugar out. This recipe in incredible! I like the old fashioned type buttercream that is very buttery and rich.
I like to be able to smell the buttery goodness once i take the cover off the cake. The consistancy of this buttercream is great! So fluffy and airy! It also pipes extremely well. This is my new go-to recipe.
Cant wait to try that! Thank you for sharing this recipe!!! Is a great base for butter cream and comes out like whip cream frosting. Love it!!! I really appreciate the detailed instructions and video to go along with the recipe. It is very helpful. Thank you for taking the time to create those extra details. The buttercream turned out great, albeit way too sweet for my tastes even though I reduced the powdered sugar by 1 cup.
It is a very good recipe. I would recommend folks who prefer less sweet buttercream reduce the sugar. I know buttercream is meant to be really sweet, so the recipe succeeds in being a sweet buttercream frosting. I will definitely try more of your recipes. Thank you! To start, how can you make buttercream extra fluffy? American buttercream, made with butter and powdered sugar is up first! Then we will look at Italian buttercream, made with egg whites, butter and cooked sugar.
American buttercream is made by creaming softened butter and powdered sugar together. One thing that may weigh down the buttercream is if the powdered sugar has lumps. The lumps in the sugar will give the buttercream a gritty texture. They can also deflate the buttercream as it mixes- not fluffy! To prevent the powdered sugar lumps, all you need to do is sift the sugar before adding it into the buttercream. The sifted sugar will be light and airy itself, lump free!
A softer, lighter sugar will make for a fluffier buttercream. It may be your natural inclination to dump the powdered sugar into the bowl with the butter and just start the mixer.
While this will make frosting, it will not be as light and fluffy as it could be. Instead of adding all of the sugar at once, add it a little bit at a time, scraping down the mixing bowl after each addition so that the ingredients blend evenly. Adding the sugar a little at a time will give the powdered sugar time to mix in well and dissolve in the frosting.
It also increasing the mixing time, which will allow the frosting to have more time to aerate. Adding the cooked sugar to the whipped egg whites when making Italian buttercream is also important to do slowly. If your pour the hot sugar into the egg whites too fast, you will cook and burn the eggs.
This will leave little clumps of cooked egg white pieces in your frosting- not fluffy! Adding the sugar very slowly will help you get fluffy frosting and not pieces of yucky cooked egg! While your butter and powdered sugar may come together quite quickly, it will get lighter and fluffier the longer you let it mix. So, while it may already taste like frosting after a few minutes, let the mixer keep beating! Mixing your Italian buttercream for a long time is a great idea as well.
You should especially be sure to let your egg whites whip until they are very fluffy and have nice, soft peaks before you add the hot sugar. Getting as much air as possible into those whites is the best way to start making fluffy Italian buttercream. You should also let the mix whisk a long time as you slowly add the hot sugar. When you mix your buttercream, the mixer that you use can really only reach the ingredients in the middle of the bowl.
It is important to stop and scrape the sides of the bowl often. You will see that stiff butter tends to stick to the sides and needs to be pushed toward the center to really be mixed in. If you do not scrape the sides of the bowl, then you will get clumps of unmixed ingredients in your final frosting. This is true for both American buttercream and Italian buttercream- the bowl should be scraped for both!
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