There are so many reasons why I love this buttercream recipe. I love the that is only uses 5 ingredients, which most of us already have in our pantries! It also is seriously the easiest recipe; it’s pretty much fool-proof, and only takes about 5 minutes to make.
However, as with any recipe, sometimes you need to do a little trouble shooting! I get TONS of questions about my buttercream recipe, including:
- Can buttercream icing be made ahead of time?
- Can buttercream frosting be frozen?
- Can buttercream frosting be left out overnight?
- Which type of buttercream do you use?
- Why does my frosting have air bubbles in it?
- How do I get the air bubbles out of my buttercream?
- Does buttercream need to be refrigerated?
- Why is my buttercream grainy?
- Is this a crusting buttercream recipe?
- Does buttercream frosting go bad?
- Can this recipe be used to pipe flowers?
- Why is my buttercream yellow? Why isn’t my frosting white?
- How do you get such vibrant colored frosting?
I’m here to answer all of these and more! So buckle up, and get ready to learn everything (and more) about American buttercream frosting. The fundamentals, trouble shooting, and of course, my recipe!!
Can I Make My Buttercream In Advance?
A common theme in these questions involves making buttercream in advance, and storing it. I almost always make my frosting ahead of time. If placed in a large, sealed piping bag or airtight container, it can last in the fridge for up to a month, and in the freezer for up to three months.
When you’re ready to use the chilled or frozen buttercream, simple take it out of the fridge or freezer, and place on the counter to thaw. The amount of time it takes to thaw can vary based on the amount of frosting, and how it’s stored. I usually take my buttercream out the night before I need it.
Once the buttercream has reached room temperature, it will likely be riddled with tiny air bubbles!! But fear not, you can get your frosting back to a silky smooth consistency by mixing it on a low speed with a paddle attachment, or by hand with a rubber spatula. I do this with every batch of buttercream, to make it easier to get super smooth sides on my cake.
How Long Does Buttercream Keep At Room Temperature?
In general, buttercream can sit out at room temperature for up to 2 days. Most people freak out when they hear that. “Won’t it spoil??” “But this recipe has cream in it!! Won’t the frosting go bad?”
And the simple answer is no. The high amount of fat and minimal amount of cream keep it from spoiling. Trust me, I leave my frosting out overnight all the time, and I’ve never gotten sick from it.
Do I Need To Sift My Powdered Sugar?
A lot of recipes ask you to sift the powdered sugar before adding it into the frosting. I don’t know how you feel about sifting, but to me it’s always such a pain! It is important to sift the powdered sugar if you have trouble with it clumping when you add it into your buttercream.
However, most powdered sugar in the United States is mixed with a tiny bit of cornstarch, to naturally keep it from clumping. Cornstarch helps absorb moisture, which can cause clumps! I’ve never had an issue with my powdered sugar clumping, and a few years ago I decided to be rebellious and skip the sifting. And you know what? My frosting turned out EXACTLY THE SAME! I don’t sift my powdered sugar anymore for frosting!!
If you live in a humid environment, you may have issues with clumps in your powdered sugar! You also might run into this if you live in another country where your powdered sugar doesn’t contain cornstarch. If this is you, it may be necessary for you to sift.
Why Is My Buttercream Grainy?
Some people also run into the issue of grainy frosting! When the texture of you buttercream isn’t nice and smooth, it may be because you need to add a bit more heavy cream (1 TBSP at a time)! If there isn’t enough liquid in your frosting to dissolve the sugar, it can throw off the texture of your frosting.
Sometimes adding additional heavy cream doesn’t solve the problem. When you run into this, the grainy texture might be caused by the brand of powdered sugar you’re using! Some brand are less fine than others, and in some place of the world powdered sugar is also less fine.
I usually use the Domino or Shop Rite brands, which are both 10x. When you see this on a package, it refers to the the number of time the sugar is processed to make it into the fine powder that we know and love. Be sure to check your package when you buy it, to be sure it’s been processed to a fine enough powder!
Why Is My Buttercream Hard / Why Does Buttercream Crust?
Another important thing to note when making this recipe is that it is a crusting buttercream! Now I know what you’re thinking, “Crusting sounds gross!!” “Why would frosting crust?”
My recipe crusts overtime as the frosting is left exposed to air, due to it’s high sugar content. But it’s really not a bad thing. In fact, most of the time it’s actually a great thing!
Crusting buttercream recipes are usually stiffer due to the high amount of powdered sugar, and therefore easier to smooth on cakes. Other benefits of crusting include reduced risk of bulging sides, the ability to paint designs onto a cake, and it helps piped flowers or designs keep their structure.
What Is American Buttercream Frosting? How Is It Different than Swiss Meringue Buttercream?
Based on the minimal list of ingredients, you can probably tell this is an American Buttercream Frosting (ABC)! The noticeable difference between American buttercream and other types of buttercream is that it doesn’t use any egg whites! American buttercream frosting is primarily made with butter, loads of powdered sugar, and a bit of salt, vanilla, and heavy cream.
While there are tons of delicious types of buttercream out there (Swiss, German, Italian, French…), I prefer ABC! I don’t like to mess with eggs when it comes to frosting, and I enjoy the way American buttercream tastes.
As most of you know, I have a huge sweet tooth, and Swiss Meringue Buttercream (SMBC) honestly isn’t sweet enough for my palette. When I grew up, I ate loads of sugary candy, sweet breakfast cereals, and sweetened beverages, and I think my brain has been hard-wired to just love sugar over the years
This recipe is amazing for frosting both cakes and cupcakes! It’s also pipes really well, and works great for piping buttercream flowers and other frosting details.
How Do I Make My Buttercream White? Why Is My Buttercream Yellow?
One last thing to note when making this American Buttercream!! Since this recipe is only 5 ingredients, each ingredient really counts when it comes to flavor and consistency. With this in mind, the brand of butter you use has a huge impact on the taste and color of your frosting!!
Some brands of butter are more yellow, either based on the diet of the cows producing the milk (cows eating a lot of grass will produce yellower butter due to the beta carotene in the grass), or if a brand adds in coloring (always check the ingredients!!).
My go to brand of butter is the unsalted Whole Foods brand. It is very light in color, and makes very white frosting! If you can’t find a brand of butter that is lighter in color and your frosting is still a bit yellow, try adding the smallest (TINIEST) drop of purple gel food coloring.
It sounds crazy, but purple and yellow are opposites on the color wheel, so they cancel each other out. The purple gel food coloring will color-correct the yellow tint, leaving you with white frosting.
Can I Use This Recipe To Make Other Flavors of Frosting?
I use this icing as the base of every frosting I make, and then make tweaks to recipe to flavor it! This is the perfect frosting base for any flavor! The possibilities are limitless.
Some of the different flavors I’ve made include the following:
- peanut butter
- salted caramel
- white chocolate
- cream cheese!
When I make variations and plan to use a different extract, I usually swap out 1 or 2 tsp of vanilla, and replace them with my extract of choice. This is what I do for coconut, lemon, mint, almond, ube, and maple buttercream!
Flavors that require mixing in an addition ingredient, like Nutella or peanut butter, I usually replace 1 or 2 sticks of butter with the ingredient of choice! For example, to make Nutella frosting, I use two sticks of butter, and one cup of Nutella. I then add a couple extra Tbsp. of heavy cream, since the Nutella makes the frosting thicker than standard buttercream. This approach works great for cream cheese frosting, salted caramel, peanut butter, Nutella, and cookie butter frosting!
How Do I Color My Buttercream To Make Bright And Vibrant Shades?
Now onto coloring frosting! To make my buttercream super vibrant and colorful, I use gel food coloring! It allows you to get vibrant colors without adding a ton of liquid into the frosting, which can throw off the consistency of the buttercream. My favorite gel food coloring is Americolor, and it’s the only food coloring I use.
How Much Buttercream Do I Need To Make For A Cake?
When using this to frost my favorite vanilla layer cake recipe (which can be used to make four 7 inch or 8 inch cake layers), I usually make 1.5 batches, depending on how I’m decorating the cake.
A lot of the time I have left over frosting, but I’d always prefer to have leftover frosting, rather than run out! I don’t mind since it can easily be saved to use on another cake. Plus, like I mentioned above, leftover buttercream keeps in the fridge for up to a month if it’s stored correctly!
One batch of this recipe makes 9-10 cups of frosting. When you’re first starting out though, that doesn’t mean much! You’ll learn overtime how much frosting you like to add between the layers, and much extra frosting you need to create the decoration you have in mind!
For example, a semi-naked cake uses less than one batch of frosting. On the other hand, if you chose to decorate a cake with buttercream rosettes, you may use two entire batches of frosting!
If you try out this recipe, please be sure to tag me @chelsweets and use the #chelsweets so I can see your creations 🙂
- - 2 cups unsalted butter, room temperature (434 grams)
- - 8 cups powdered sugar (907 grams)
- - 1/2 tsp salt (3 grams)
- - 2 Tbsp heavy cream (or whipping cream) (30 grams)
- - 1 Tbsp vanilla extract (12 grams)
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored
If you are making frosting for a cake, it is important to mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
You can also stir the frosting in a bowl with a rubber spatula, pushing it from side to side, to get rid of any air bubbles.This will make it easier to get super smooth sides on your cake!
I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.
Amount Per Serving Calories 682 Total Fat 38g Saturated Fat 24g Trans Fat 0g Unsaturated Fat 12g Cholesterol 101mg Sodium 124mg Carbohydrates 88g Fiber 0g Sugar 86g Protein 0g