There are so many reasons why I love this vanilla american 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 foolproof, 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?
- How do I get the air bubbles out of my buttercream?
- Can buttercream frosting be left out overnight?
- Which type of buttercream do you use?
- Why does my frosting have air bubbles in it?
- Does buttercream need to be refrigerated?
- Why is my buttercream grainy?
- Why is my buttercream yellow?
- How do you get such vibrant colored frosting?
- Why isn’t my frosting white?
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.
I’ll be sharing the fundamentals, tips for troubleshooting, 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.
Simply mix it on a low speed with a paddle attachment, or by hand with a rubber spatula. It’s an arm workout to mix it by hand for a couple minutes, but it makes a big difference. Be sure to really push the frosting against the side of the bowl to push out all that trapped air.
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.
I left my frosting out overnight to thaw before decorating my own wedding cake, and it tasted great.
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.
But 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 Shoprite 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 its high sugar content.
But it’s really not a bad thing. In fact, most of the time it’s actually a great thing! I like that it firms up, especially when I use it on cookies like these buttercream cookies.
Crusting buttercream recipes are usually stiffer due to the high amount of powdered sugar, and therefore easier to smooth on cakes.
I used this frosting recipe to make this winter wonderland cake, and it piped beautifully!
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.
I ate loads of sugary candy, sweet breakfast cereals, and sweetened beverages as a kid. My brain has been hard-wired to just love sugar over the years.
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.
I really love adding melted dark chocolate into it, like I do in my chocolate buttercream recipe.
This is the perfect frosting base for any flavor! The possibilities are limitless.
Below is a picture of my salted caramel buttercream, which also uses this recipe as a base.
Some of the different flavors I’ve made include the following:
- Chocolate buttercream frosting
- Oreo frosting
- Real strawberry frosting
- Salted caramel frosting
- Peanut butter buttercream
- Cream cheese frosting
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!
Some flavors require mixing in an addition ingredient, like Nutella, Oreo or peanut butter.
For these, I replace 1 or 2 sticks of butter with the ingredient of choice. For example, to make Nutella frosting, I use three sticks of butter, and a half cup of Nutella.
I then add some additional 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, strawberry 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.
This can throw off the consistency of the buttercream.
How Much Buttercream Do I Need To Make For A Cake?
When using this to frost my favorite vanilla layer cake recipe , I usually make 1.5 batches. However, this can vary based on how I’m decorating the cake.
A lot of the time I have leftover 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 about 6 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!
Let Me Know What You Think!
If you try out this vanilla american buttercream recipe (or any of my other frosting recipes), I’d love to hear what you think of it! Please leave a comment below.
Also be sure to tag me @chelsweets and use the #chelsweets so I can see your creations 🙂
Other Recipes You Might Like:
- Russian Buttercream Recipe
- Red Buttercream Frosting Tutorial
- Black Buttercream Frosting Tutorial
- Strawberry Buttercream Frosting
- Chocolate Buttercream Frosting
- Oreo Frosting
- Salted Caramel Frosting
- Fluffy Peanut Butter Buttercream
- Cream Cheese Frosting
- 2 cups unsalted butter, room temperature (434 grams; 1 lb box)
- 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
- 1/2 tsp salt (3 grams)
- 7 cups powdered sugar (907 grams; 2 lb bag)
- 3 Tbsp heavy cream (or whipping cream) (45 grams)
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
- Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 3 Tbsp of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
- Mix 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 Tbsp 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
This recipe makes about 6 cups of frosting.
Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
If you are making frosting for a cake, 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.
I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.
Amount Per Serving Calories 1074Total Fat 64gSaturated Fat 40gTrans Fat 0gUnsaturated Fat 21gCholesterol 171mgSodium 207mgCarbohydrates 129gFiber 0gSugar 126gProtein 1g