American Buttercream Recipe
If you’re looking for a frosting that’s sweet, fluffy, stable, and ridiculously easy to make, this American buttercream frosting is it.
I use this American buttercream on my birthday cakes, cupcakes, and decorated layer cakes, and I’ve made it countless times over the years. It’s made with just a handful of ingredients, comes together in minutes, and pipes beautifully.
Thousands have made and loved this American buttercream recipe, and it has hundreds of 5-star reviews and comments for a reason. It’s simple, dependable, and works every time.
Let’s break down exactly why it works and how to make it perfectly smooth.
What Is American Buttercream? (And Why It’s So Popular)
American buttercream is a classic frosting made by beating together butter and powdered sugar with vanilla and a splash of cream. It’s the easiest and most beginner-friendly buttercream because it doesn’t require egg whites, cooked sugar syrup, or a thermometer.
Unlike Swiss or Italian buttercream, American buttercream is sweet, slightly crusting, and very stable. This is what makes it ideal for decorating cakes and cupcakes.
It’s especially popular because:
- It comes together in about 5 minutes
- It uses just 5 simple ingredients
- It holds sharp edges and piped details beautifully
- It can be easily flavored or colored
The texture is thick, fluffy, and smooth when properly mixed. Powdered sugar contains a small amount of cornstarch, which helps stabilize the frosting and gives it that slight crust on the outside while keeping the inside soft and creamy.
If you’re wondering whether this is the “best” buttercream for cake decorating, it depends on what you need. American buttercream is the best choice for decorating, beginners, and quick baking projects. Swiss and Italian buttercreams are less sweet and silkier, but they require more technique and time.
For birthday cakes, cupcakes, and most home baking? American buttercream is the go-to frosting for a reason.
American Buttercream vs Swiss & Italian Buttercream
If you’re trying to decide which buttercream to use, here’s a quick comparison of American, Swiss, and Italian buttercream to help you choose the best option.
| Feature | American Buttercream | Swiss Buttercream | Italian Buttercream |
|---|---|---|---|
| Sweetness Level | Sweetest | Moderately sweet | Least sweet |
| Texture | Thick & fluffy | Silky & smooth | Light & airy |
| Stability | Good | Good | Very stable |
| Crusts? | Yes (slight crust) | No | No |
| Requires Cooking? | No | Yes (heated egg whites) | Yes (hot sugar syrup) |
| Difficulty Level | Easiest | Moderate | Advanced |
| Best For | Decorating, piping, beginners | Smooth finishes, less sweetness | Wedding cakes, hot climates |
Why This Is the Best American Buttercream Recipe
I’ve tested different butter-to-sugar ratios over the years, and this balance creates a buttercream that’s stable without feeling overly dense or heavy.
The 7 cups of powdered sugar provide enough structure to create crisp edges and detailed piping, while the heavy cream softens the texture so it spreads easily and tastes smooth instead of chalky.
Small adjustments like mixing on low at the end and properly incorporating the powdered sugar make a big difference in achieving that perfectly fluffy, bakery-style finish. Here’s what makes it stand out:
Perfectly Smooth Texture
The ratio of butter to powdered sugar keeps it fluffy but stable, while avoiding being overly dense or gritty.
Balanced Sweetness
American buttercream is naturally quite sweet (that’s its signature), but adding the right amount of salt and vanilla balances it beautifully.
Stable for Decorating
It crusts slightly, which makes it ideal for:
- Smoothing cake sides
- Piping detailed designs
- Writing on cakes
- Making rosettes and borders
- Decorating cookies (like my buttercream cookies)
Holds Up at Room Temperature
This frosting holds well for several hours at room temperature, making it great for parties and events.
When to Use American Buttercream
If you’re looking for the best buttercream for cupcakes or the best buttercream for decorating cakes, American buttercream is usually the top choice. Its slightly crusting texture makes smoothing and piping much easier than softer meringue-based frostings.
American buttercream is perfect for:
- Birthday cakes
- Cupcakes
- Sheet cakes
- Kids’ party cakes
- Beginner decorators
- Warm-ish climates (it’s more stable than most meringue buttercreams)
If you’re making a wedding cake in hot weather, you may want something less sweet and more heat-stable. But for everyday baking? This is the go-to.
If you’re unsure what type of frosting would be best for you, check out my buttercream frosting guide.
American Buttercream Ingredients
- Unsalted butter (room temperature)
- Powdered sugar (sifted if lumpy)
- Heavy cream or milk
- Vanilla extract
- Fine Salt
Why Room Temperature Butter Matters
Your butter should be soft but not greasy. If it’s too cold, your frosting will be lumpy. If it’s melted, it will be runny and unstable.
When butter is perfectly at room temperature, you can press a finger into it and leave an indent without it collapsing.
How to Make American Buttercream
- Beat the butter until smooth and creamy.
- Add the vanilla extract and salt.
- Gradually add the powdered sugar and heavy cream while mixing on low.
- Mix until fully combined, then stir by hand with a rubber spatula for 1–2 minutes to remove air bubbles and make it extra smooth.
I also walk through exactly how I make my American buttercream in this video.
Troubleshooting American Buttercream
While this recipe is pretty straightforward, I know that things can sometimes go awry! Here are some answers to the most common concerns people have about this type of frosting.
| Problem | How to Fix It |
|---|---|
| Too sweet | Add a pinch of fine salt or a splash of lemon juice to balance the sweetness. |
| Too thin | Add more powdered sugar, ¼ cup at a time, until it thickens. |
| Too thick | Add heavy cream or milk, 1 teaspoon at a time, until you reach the desired consistency. |
How to Color American Buttercream
While you can use liquid food coloring to color this frosting, I recommend using gel food coloring for vibrant shades without thinning the frosting.
For deep colors, I recommend using the microwave method:
- Add the food coloring gradually.
- Scoop 1/2 cup of the frosting into a microwave-safe bowl and heat for about 10 seconds, until the mixture is liquid. It should look darker in color.
- Add this back into the frosting, and remix before using.
I also have a separate post that shares all my tips and tricks for making black buttercream and red buttercream frosting.
How Much Frosting Does This Recipe Make?
This American buttercream recipe makes about 6 cups of frosting, which is enough to:
- Frost 24 cupcakes
- Fill and frost a 3-layer 8-inch cake (like my favorite vanilla layer cake)
- Frost a 9×13-inch sheet cake
If you’re decorating heavily with lots of piping, I recommend making 1.5x the batch.
If you’re unsure how much buttercream you need, I highly recommend checking out my buttercream calculator.
Storage Instructions
- Room temperature: up to 1 day
- Refrigerator: up to 1 month (store airtight)
- Freezer: up to 3 months
Bring to room temperature and re-whip either by hand with a rubber spatula or with a stand mixer and paddle attachment before using to remove any airbubbles.
Why Is My American Buttercream Gritty?
If your American buttercream feels gritty or grainy, it’s usually caused by one of three things.
First, the powdered sugar may not be fully incorporated. Powdered sugar contains cornstarch, and it takes a few minutes of mixing for it to completely dissolve into the butter. Mixing longer on medium speed often fixes the issue.
Second, your butter may have been too cold. Cold butter doesn’t blend smoothly with powdered sugar, which can leave tiny lumps that feel gritty on your tongue.
Finally, lumpy powdered sugar can create texture problems. If your sugar has been sitting in the pantry for a while, sift it before using.
The good news? In most cases, gritty buttercream just needs more mixing time and slightly warmer butter.
Other Frequently Asked Questions
Is American buttercream the sweetest type of frosting?
Yup! It’s sweeter than Swiss or Italian buttercream because it’s made primarily with powdered sugar.
Can I make American buttercream ahead of time?
Absolutely. Store it in the fridge and re-whip it before using.
Does American buttercream crust?
Yes! It forms a slight crust, which helps the frosting set and keep its shape once it’s smoothed or piped.
Can I use shortening instead of butter?
You can substitute up to half of the butter with shortening for extra stability, but it will slightly change the flavor.
Why This Recipe Works
After making this recipe hundreds of times for birthdays, weddings, and decorated layer cakes, I’ve found it delivers the smoothest texture and most reliable structure for piping and smoothing.
It’s so forgiving and designed to give you consistent results whether you’re frosting cupcakes or smoothing a layer cake.
This makes it perfect for both beginner and experienced bakers. If you’re new to buttercream, this is a great recipe to start with.
Can I Use This Recipe to Make Other Flavors of Frosting?
I use this recipe as the base for a majority of the frosting I make. It’s incredibly versatile and easy to flavor.
Sometimes, I add in melted dark chocolate to make a decadent chocolate American buttercream. I also love to make biscoff buttercream by adding a bit of melted cookie butter.
Some of the different flavors I’ve made include the following:
- Oreo Frosting
- Real Strawberry Frosting
- Salted Caramel Frosting
- Peanut Butter Buttercream
- Cream Cheese Frosting
- Raspberry Frosting
- White Chocolate Buttercream
- Orange Chocolate Buttercream
- Vegan Frosting
When I make variations and plan to use another extract, I add 1-2 tsp of my extract of choice in addition to the vanilla extract.
This is what I do for coconut, lemon, mint, almond, ube, and maple buttercream!
Some flavors require mixing in an additional 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 3 sticks of butter and 1/2 cup of Nutella.
I then add some additional heavy cream because the Nutella makes the frosting thicker than regular buttercream.
This approach works great for cream cheese frosting, salted caramel, peanut butter, Nutella, strawberry, and cookie butter frosting.
Let Me Know What You Think!
If you make this vanilla American buttercream recipe, I’d love to hear what you think! Please leave a comment and/or rating below.
Also, be sure to tag me @chelsweets and use #chelsweets so I can see your creations 🙂
Vanilla Buttercream Frosting
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature 454g; 1 lb. box
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1/2 tsp fine salt 3g
- 7 cups powdered sugar 907g; 2 lb. bag
- 3 Tbsp heavy whipping cream, room temperature 45g
Instructions
- Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth in a large bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment.
- Mix in 1 Tbsp vanilla bean paste or vanilla extract and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add in 3 Tbsp of heavy cream or milk to make it easier to mix. 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. Scrape the sides and bottom of the bowl as needed with a rubber spatula. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- If you plan to color the buttercream, add the gel food coloring once the frosting is fully mixed and beat on low until it reaches the desired color.
- To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It's an arm workout, but it's worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe with.
Video
Notes
Yield:
One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers or frost about 2 dozen cupcakes. If you’re struggling to get your frosting smooth, I share all my tips for making super smooth buttercream here.Making This Vanilla Buttercream Frosting in Advance:
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 it in the fridge for up to a week. If you are making this frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes to get out any extra air that might have been incorporated during the mixing process.Nutrition
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Hello!!! I can substitute heavy cream for whipping cream, in my country there is no heavy cream???
You can use whatever milk you want 🙂 whole milk is probably the best replacement, but you can also use skim milk!!
@daniela, hello I’m a pastry chef student here in Denmark! Heavy cream and whipping cream is the same. It’s because of the heavy fat amount in cream that it can be whipped! ??
@daniela, I’m in Canada and yes, that is what we have here too. I spent a lot of time over the years looking for heavy cream and I finally realized for us it’s “whipping cream”.
Good to know!! Things do vary so much from country to country! Thank you for sharing 🙂
Hi!!! How much icing does this yield?
Do you mean in weight?
@Julia Brinson, About three layers for a cake!
how much icing does this make?? as in the amount in grams or the yield?
I’ve never weighed a batch of frosting before, but it makes about 6-7 cups of frosting!
how much icing does this make in grams or how much does it yield?
I’m not sure! I usually make one batch to cover a 4 layer cake with seven inch cake rounds!
how do you make theroses toactually look like roses?
The buttercream rosettes shown here are piped with a Wilton 1M! You can also pipe real roses with an Ateco 126 or a Wilton tip #12.
is this a crusting buttercream?
Yes it is!
@Chelsweets, how long does it take to start crusting
Hi Charity,
The crusting happens quite quickly, usually in about 5-10 minutes!!
How much is 8 cups powdered sugar?
I include the gram measurements in the recipe at the bottom of this post <3
Do you use the paddle attachment for mixing this? I can never get mine so smooth even for the rosettes. There always seem to be tiny air bubbles in the frosting itself (even before it’s on the cake). Also, is there a specific butter brand you usually use?
Thank you in advance!
Yes, I prefer the paddle attachment! I always use the whole foods brand of butter. Hope that helps! I suggest beating the frosting on a very low setting for a couple minutes at the end of the process, which can help remove any excess air. Happy baking 🙂
My buttercream always seems to be sticky and not fluffy the way yours looks. I watched the above video tutorial where you used your whisk on your kitchenaide. Do you do this only when making cupcake buttercream and then use the paddle for cake buttercream? Thank you! I love watching your videos. I made the unicorn cake and filled the center like your pinata cake with skittles. Perfect cake for my 22 year old daughter lol! 🙂
Yes, i use the whisk attachment when making buttercream for cupcakes, but the paddle attachment when making buttercream for cakes! And that’s such a cute idea, I love that!!! 🙂
Thanks so much!
My favorite new site to follow!!! Your cakes are always amazing and I can’t wait to try your Buttercream frosting! 🙂
aww so happy to hear that!!
Hi, If i want chocolate buttercream do i just add melted chocolate? at which stage and how much as per your recipe?
I usually add about 1/3 cup of baking cocoa for chocolate buttercream, and mix it in once the powdered sugar is fully mixed in!
Thank you so much
What do you add to make cookie dough butter cream?
brown sugar, and extra vanilla!
What cake tip did you use on the ombré rose cake picture? I love your tutorials – what an inspiration!
A Wilton 1m ?
Can I leave it in room temperature overnight? I would like to make the cake a night before and Im alfraid the cake will gethardwhen I put in the fridge. Thanks!
Yes you can! just be sure it’s in an air tight container or cover it with saran wrap, so that the top doesn’t crust 🙂
Help! I refrigerated the icing. Will I be able to salvage it once it comes back up to room temp??
yes! just give it a good stir, to make sure the consistency is nice and smooth!
What I mean I will decorate the cake with buttercream night before…the buttercream is already on the cake overnight.
Hello! I have a question, I know you said that your buttercream is a crusting buttercream which I love to work with, but I usually do shortening and butter because I’ve had experiences where using strictly butter makes the frosting “loose” and not easy to work with. Have you ever had this problem with this recipe?
I actually never have! I very rarely use shortening! I add very little cream, which keeps my frosting pretty study and easy to frost with! I live in NYC,and never really have problems with temperature or humidity in my kitchen though, I know that people encounter issues related to that other places in the world !
I just have a quick question I made your buttercream for Mother’s Day and the consistency was perfect but it was really sweet so sweet we couldn’t eat it what could I do to cut the sweetness please help
Sounds like you guys would prefer a swiss meringue buttercream! I’d try that!
I just tried this for a birthday cake. Love it! Super easy to make and tastes great! However, mine was really hard to pipe on the cake, and it didn’t seem as fluffy as yours. Any troubleshooting tips you can offer? Thanks 🙂
Hmm! If you’re having trouble piping, you can always add in a bit more cream to make it easier to pipe! I usually add in slightly more cream when piping vs. covering a cake. Hope that helps!
Can you use salted butter instead of unsalted? If so, what is the difference?
the amount of salt in butter varies by brand, and you can’t control it! so using unsalted is best, then you can add in the exact amount of salt a recipe calls for
Puedo usar margarina ?
sadly you can’t! The texture won’t be right!
@Valeria molina corral, i always use margarine, to make it dairy free, and comes out really good
Do you have a recipe for cream cheese frosting?
I just swap out half a stick of butter for 4 oz. of cream cheese!
@Chelsweets, what’s the exact cream cheese recipe??
Hi Lisa,
Here’s the link to my go-to cream cheese buttercream recipe: https://chelsweets.com/the-best-cream-cheese-frosting/
Hope that helps, happy baking!
Can I make this ahead of time and store in the refrigerator?
definitely! I usually do! just give it a good stir after it’s thawed before using it!
I’m wanting to use this for my wedding cake but I did a trial run and the next day it had kind of dripped some white wax looking stuff onto the counter (I’m assuming this was butter maybe?) Have you run into this problem before or know how I could solve it? I love everything about this frosting but want to make sure it is perfect for the wedding. Would using half butter half butter shortening help do you think?
This is the only recipe that I will ever use when making icing….. No more store bought icing….. Thanks so much for sharing this.
so happy to hear that!! it’s so worth making your own frosting, I agree <3
Hi what would the measurements be in grams please
I’ve updated this recipe to include grams 🙂
Hi what measurements would this frosting be in grams
just updated the recipe to include grams!
Hi there! I too am a baker and I’m always looking for new inspirations and recipes and I have never heard of using salt or heavy cream in my recipe! I am making a birthday cake tonight for a friend so I’m giving your recipe a try! I hope it works! You do incredible work and your cakes make me just wanna be in my kitchen all day long baking and trying new flavors!! I have a question about your actually vanilla cake recipe though.. does it come out rather dense like pound cake or is it fluffy and soft like a sponge cake?
It comes out dense and moist! It’s a butter cake recipe, as opposed to a sponge cake! And thank you for the kind words 🙂
I want to make this recipe for my sons birthday cake but I don’t have a processor with a paddle attachment. Can I use a hand mixer instead? Will it come out the same?
Absolutely! Just be sure to still beat the frosting on a low speed at the end, to make it nice and smooth, and easy to spread 🙂
Amazing cakes 🙂 I find your Instagram videos really relaxing! Whenever I make buttercream, between the yellow tone in butter and the colour of the vanilla, I never end up with white icing. Even using clear vanilla extract. Do you have any tips/tricks? Thanks 🙂
It’s all about the brand of butter you use! some are naturally more yellow, others less! I use the whole foods unsalted brand. hope that helps!
@Christine, you can use a little purple coloring gel to color correct the yellow. Just a little at a time and experiment.
I have used this recipe for icing before and it is perfect! Thank you! I am making a cake for the office and it will probably be sitting in the break room a few days before all of it gets eaten. Will this icing be ok left out? Or, would you put in the fridge instead of leaving it out? Thanks!
I would put it in the fridge if it’ll be more than a day!
Thanks so much for the fast reply!
and so happy to hear that <3
If I don’t have a paddle attachment, are the regular standard beaters ok?
Hi Chelsea, I follow you on IG and I’m making my first homemade frosting using your recipe for my son’s birthday cake this weekend. If I can’t get to a Whole Foods in time, could you recommend another light colored butter that I can use?????? My cake is a football field and I’m mostly using green but I worry the frosting areas that need white will not be as white if I use a butter than isn’t the Whole Foods brand.
Hi, just curious… Will it affect the texture if I reduce the sugar half (4 cups)?
it will change the texture and taste quite a bit!!!
I live in Mississippi where it’s a little warmer I’m concern if the buttercream will hold up with the temperature.
you can always swap out half the butter for shortening, which will help make it more stable in the heat! However, my buttercream is very stiff and I’ve never had a problem with it!! But I live in NYC
Is it alright that the icing sugar is still grainy after 30minutes of mixing?
The frosting shouldn’t be grainy at any point! If you are using powdered or confectioner’s sugar, it should be super fine, powdery, and never grainy!
I want to bake the cake tonight and frost the cake. The party is tomorrow. Can the cake be left out at room temp.? Should I refrigerate the frosted cake? If so how long before he party should I removed the cake from the fridge?
I would refrigerate the frosted cake overnight, and take it out a few hours before the party.
Thank you so much! My 8 year old son and I LOVE watching your videos! I am using your recipes but making him a cake that will look like an Oreo cookie and will be decorated with mini Oreos! Can’t wait to see how it turns out! You have inspired me to try out my baking skills! Thanks!!
So my buttercream definitely did not come out like yours. It was not as fluffy as yours. I had a hard time spreading it out. There were little air bubbles. The flavor is dead on but the consistency was off. Not sure what i did wrong! Again, great flavor though!
How long can I store the Buttercream in the fridge? x
up to 2 months! just be sure it’s sealed in an airtight container!
Hi Chelsea,
Why does my frosting always turn out so thick and heavy? I feel like it weighs my cake down too. What am I doing wrong??? I follow your recipe exactly as it is!
My frosting is usually pretty thick! however, if you think it’s too thick you can try adding a bit more heavy cream to make it a bit thinner!
I always end up with grainy buttercream. Do you know why? I used powdered/icing sugar as I supposed to. But i never get the silky smooth texture.
Hi! Just found your channel and I’m obsessed! For a seven layer (rainbow) 7″ OR 8″ round cake, how many batches of the buttercream frosting should I make?
i make 1.5-2, depending on the decorations!
if i am just frosting my cake (your best chocolate layer cake) can i just make one batch?
Hi Chels! Thank you for sharing this awesome recipe! Ive read through most of the comments and have experienced for myself that it does crust. Have you noticed that its a problem with decorating cupcakes? Or does it just crust a pretty thin layer on the outside? I hope this makes sense
The frosting just crusted on the surface! Overall it is still soft on the inside. I have not had any problems with this while decorating cupcakes! It really just helps the frosting keeps its shape!
Hi if I’m not able to buy the whole foods butter, which other brand would you recommend for it to not be so yellow? Also is there a difference between brands of powdered sugar?
I haven’t tried many others, so I’m not sure. Sorry! I don’t believe there is a difference between powdered sugar brands.
Okay thank you anyways! I hope it comes out right I’m going to try it today for the first time!
I know that your Buttercream recipe is fail proof but I fail everytime. My frosting is always too thick. The recipe calls for 8 cups of Powdered sugar. Is there a way to measure accurately? I know you had mentioned in one of your tutorials that you use a premeasured box or bag. What brand? If I measure, do I sift and then measure? Or measure unsifted?
oh no! I use domino sugar powdered sugar, which is always really fine and clump free! I actually don’t normally sift my powdered sugar (shocking, but it’s never clumpy and I’ve found it doesn’t really make a difference for me)The butter you use can also impact it! I’d recommend adding a bit more heavy cream, and seeing if that helps thin it out and make it easier to work with!
How many cupcakes does this recipe frosting if you to a 1M swirl? 🙂
really depends on how large of a swirl you’re making! I usually make a half batch of frosting for a dozen cupcakes, but I do huge swirls of frosting!!
If i want to make half a batch for a dozen or a little over a dozen cupcakes do i just split all the ingredients in half?
yup!!
Ok Thank you!!
If i have leftover frosting, am I able to save it for later?
Hi! I’m so excited to make that Jack Skellington cake for my nieces birthday this weekend! I hope it ends up looking almost as good as yours! What did you use for the black drips down the side and the face? Is there a recipe? I just want it to be the right consistency. Also I’m going to try to make this buttercream but I only have a handmixer, do you think it will turn out okay?
I love watching your tutorials and live streams, and I enjoy making cakes for fun for friends and family. I recently made one where I tried your buttercream recipe, and it was wonderful!! I wish I could share a picture on here. Thank you for sharing your beautiful work and tips with everyone! 🙂
so happy to hear that!! and of course <3
Hey Chelsea! I love your tutorials and they’re super helpful. I also wanna ask if there’s any way I could reduce the powdered sugar by at least half but still keep the texture – like if there’s any substitute to the ingredient. Looking forward to your reply xxxx
sadly the texture will be affected! but you can try to add less powdered sugar, and reduce the amount of cream you use to try to make the frosting thicker <3
You may have answered this but there is so many comments. How do you make a chocolate buttercream?
I add 1/3 cup cocoa + 2 extra Tbsp of heavy cream!
is this amount just added to the original recipe?
exactly!
Just made both the vanilla cake and buttercream frosting and Omgosh let me tell you… they came out amazing! It is on the sweet side but I would just use a thin layer of the frosting if you do not have a sweettooth. I love it just the way it is.
Hey! Should I freeze my cake layers before frosting?
Also Should I make my frosting a certain amount of time in advance to frosting the cake?
I like to, to make it easier to frost but you don’t have to! You can make your frosting whenever, i usually make it the day before just to make it easier to assemble and decorate the cake the following day!
Hi Chelsea!
How would you exactly incorporate white chocolate into this buttercream recipe ? Or do you already have a recipe for it? ?
I’ve never made white chocolate buttercream before! i usually just drizzle white chocolate ganache!!
love your work!!
will cakes with this buttercream melt at room temp or it should be stored in refrigerator?
it should keeps it’s shape just fine at room temperature!!
Can I make my buttercream and cakes 2 days in advanced? Or would you recommend only one. So If I make it Thursday night would it still be ok and taste as good being assembled and eaten Saturday night?
Hello, thanks for the recipe, for Nutella buttercream, the ingredients are only butter Nutella and heavy cream? No icing sugar?
it means to add them to the base buttercream recipe shared above 🙂
I have never been very successful at baking, but this weekend I am going to try your buttercream base and make peppermint buttercream. Wish me luck!
best of luck, and happy baking 🙂
Hello. Can u tell me do i add real strawberries for strawberry butter creme frosting.
you can create a reduction of strawberry puree, and add it to the frosting! Just be sure you cook out a lot of the water, so that the frosting doesn’t break when you add it 🙂
Have u ever add liquor to your buttercream frosting
I’ve added whiskey, and champagne! But you have to be super careful to only add a little bit, or else the frosting will break!
Hi,how exactly do you make your Nutella buttercream. You say to use 2 sticks of butter and 1 cup of Nutella. But how much sugar? 4 cups?
yup! the ratio of 1/2 cup of fat (butter or nutella) to 1 cup of powdered sugar still stays true! I also add in an extra TBSP or 2 or cream, as the nutella makes the frosting pretty thick 🙂
Thanks! I will try it today!
Can you substitute the heavy cream with milk?
yes, that would work too!
I’m sorry, but is heavy cream and heavy whipping cream the same thing?
What is heavy cream?
its cream with 38% milk fat!
Hi, I was wondering, if I want to make some cake layers ahead of time, what is the best way to store them?
These layers can be made in advance, and can be stored in the freezer for up to 5 days! If you do plan to freeze them overnight, be sure to either place them in an airtight container, or wrap them tightly in saran wrap.
Hi,
I’m trying to make this butter cream red but I’m having trouble getting it vibrant enough without the awful food colouring taste. I’ve seen a lot of your vibrant colored cakes and was wondering if you have any pointers.
Thanks
try using the no-taste red gel food coloring! it helps a lot with that!
hello, I have a business of cakes, but usually use shortening in my buttercream (or half and half), because Im always afraid my cake could be melting with the hot temperatures, do you recommend something , add more sugar? add another ingredient, I don’t want to put all the time in the fridge I think if the party is outside could be a risk if the cake is cold and the weather hot, what do you think?
I don’t live in a very hot climate, so I don’t use shortening! However, if you do I highly recommend you continue to do that!! Adding more sugar makes it too sweet :/
love your cakess..I will definitely try some as I love to bake.. just one question regarding frosting.. does it really need so much sugar? Or could I put less? Thanks and have a nice day :))
This recipe does, it’s a rather sweet buttercream! if you want a less sweet buttercream, i recommend trying a swiss merignue buttercream!
If I make this frosting a day in advance how do I store it? Thank you!
either in a piping bag, covered with saran wrap, or in an airtight container!
Room temp or fridge?
i will leave it out if it’s overnight, but if it’s made further in advance than that refrigerate it!
Should I leave it just on the counter or does it need to be stored in the fridge?
Hey 🙂
Can I use this recipe for piping flowers? Is the buttercream firm enough?
Thanks x
Definitely!! It’s great for piping flowers! You can also reduce the cream slightly if you want to use russian piping tips (buttercream has to SO stiff for those!)
How much buttercream do I need if I want to make a semi-naked cake ( 2 8′ cakes and 2 6′ cakes)? I am hoping they look like your semi-naked cake tutorial.
if you’re only using 2 layers for each tier, you shouldn’t need a ton! I would say about 1.5 batches should be enough! but it can vary based on how thick your cake layers are, and how much frosting you add between the layers <3
Hi! How would you make peanut butter frosting?
add in about 3/4 cup of peanut butter, and about 1 extra tbsp of heavy cream!
What do you change when you make chocolate frosting? Do you add cocoa, chocolate squares, chocolate chips…? And do you make different types of chocolate frosting? Such as devils food cake frosting, black forest cake frosting, milk chocolate frosting…?
I either add in melted chocolate, or add in baking cocoa!!
Will the frosting be too sweet or taste like butter or fill grease??? Please be honest
Depends on you taste! I prefer the taste of american buttercream over swiss meringue, but if you don’t have a big sweet tooth or aren’t used to american desserts, this recipe will probably be too sweet for you!
Do you have a video tutorial on frosting techniques using the different frosting tips?
I don’t but I definitely should!!
Hi. Do you have a video tutorial on frosting techniques using frosting tips? BTW- your cake designs are really beautiful;)
Can i use whole milk instead of heavy cream in the American buttercream frosting? Would it still turn out good?
yes you can!! it should still turn out just fine!
Do your decorated cakes need to be refrigerated by clients?
I don’t really sell my cakes! but that all comes down to when someone receives a cake, when they expect to eat it, and the climate!
How far in advance can you make the buttercream?
up to a few weeks! I store it in an airtight container in the freezer if I’m making it super far in advance, or put it in the fridge if I plan to use it in the next few days.
Your cakes are so beautiful! For the rosette cake, which coloring did you use for the top and middle layer of icing? It’s so beautiful!
Thanks!! Its actually all the same shade of americolor pink gel food coloring, just in varying amounts! I was really surprised the middle layer turned out that color, but I also really liked it!
Amazing work girl!
what if I use 1 tsp gelatin powder softened in 3 tsp water at the end to stabilize the frosting?
I’ve never tried that!! But now I’m super curious!! if you try it, please let me know how it works 🙂
yes sure, gonna try that on Unicorn theme, wish me luck!
I have 2 questions. At Easter, I made chocolate cupcakes and used your buttercream frosting for the grass and added the cocoa and cream as you recommended above for chocolate buttercream frosting. The frosting seemed gritty. What did I do wrong? And lastly, I live in Florida and the buttercream grass just melted. Do you have a recipe for one that is more temperature stable in hot climates? Thank you in advance.
Hello, Is it possible to make the frosting a day in advance, or is it better to make it the day of decorating the cake?
either way is fine! if you make it in advance, you just need to be sure to store it in an air tight container to prevent crusting! You also need to give it a good stir once it comes to room temperature, as air bubbles can form inside the frosting as it thaws.
I just made your American buttercream with cocoa added for the chocolate version and it may be the best frosting I’ve ever tasted! I haven’t frosted the chocolate cake yet but I’m sure it will be amazing . Thanks for your recipes and tutorials.
aw I’m so happy to hear that!! And of course <3
What tip did you use to get the swirls on the flowers of this cake?
Just a Wilton 1M!
How do you get such vibrate colors on your fosting? I need to make a basketball cake for my son’s birthday and I need a good orange, but I can’t ever get colors right. Any advise?
I use americolor gel food coloring! it’s simply the best 🙂
Hi Chelsey! I love your recipes and have made your cakes twice! I was wondering how you get your buttercream so creamy and easy to frost with? I find I have to add a lot of extra heavy cream (and I let it mix longer) and it’s still not so easy to frost a cake with? It’s a little too heavy and stiff. What’s your secret? Thanks!
A lot of factor can come into play with frosting consistency! I actually do use very stiff buttercream, but my kitchen is usually pretty warm! I think this makes my frosting just the right consistency, but I also freeze my layers! This makes them much easier to frost. If you find your frosting is too thick, you can keep adding heavy cream until it’s just right. The type of butter you use can also affect the consistency. Some butter has slightly more water/ less fat than others!
Hi Chelsey, Thanks for the buttercream recipe, can’t wait to try it. I would like to know though whether this recipe works well in humid places and if I can use replace some of the butter with shortening.
You definitely can, and I recommend you do! It will change the flavor a bit, but it really helps make the buttercream more stable / stand up to the humidity!
Hey Chelsey! I have tried to make your buttercream and many others. But I can always taste the sugar. I have added sieved sugar in batches of 3. Whisked for a good amount of 3-5 minutes. It just doesn’t come out right. And I’m from India, so it’s really humid here.
Any suggestions?
when you say you can taste the sugar, do you mean the texture is off, or it’s too sweet? it might be the brand of powdered sugar that you’re using, but overall the frosting is pretty sweet. If you want it taste less sweet, you can try using a swiss meringue buttercream, which is less sweet!
Hi Chelsey! I am making a birthday cake for my daughter tomorrow and I was wondering if I can make the frosting tonight and store it in the fridge overnight that way it’s less mess for tomorrow, and if so what do I need to do to it tomorrow before hand so I can get a nice smooth outcome? Thanks!
definitely! just be sure to take it out a few hours before you need it to let it come to room temp, and give it a very good stir with a spatula to smooth it out, and remove any air bubbles! they tend to form as the frosting warms up.
One one of your live streams I heard you say you make your frosting ahead of time and freeze it until needed. Any special methods for freezing? And how long does it need to thaw before using?
Thanks!
Nope! just store it in an airtight container, and let it sit on the counter to thaw! I give it a good stir before using, to remove any air bubbles that may form while it thaws!
Hi there do you recommend this buttercream recipe to be used with your best ever vanilla layer cake recipe?? Does it make enough to fully cover and to use between the layers? Thanks, I am loving your page so much 🙂
Hi Chelsea-
I love your buttercream recipe and use it everytime I make a cake! I was wondering if I want to make cream cheese buttercream, how much cream cheese do I use and do I still substitute it for 2 sticks of butter like the nutella version? So it would be 2 sticks of butter and a cup of creamcheese? Thanks so much!!
Kaitlin
here is my cream cheese frosting recipe: https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/
hope that helps, happy baking!
Hi! is there a dairy free version of this? i.e without the cream (butter is ok). thanks!
You can use almond milk in place of the heavy cream!
Hi Chelsea, Does your buttercream need to be refrigerated once on the cake or can the cake sit on the counter?
it can sit out for up to a day!
Hi! I want to make a chocolate buttercream to frost the outside of my cake. I looked at your Whipped Chocolate Buttercream, but this one seems easier to frost. How do I take this Vanilla Buttercream and make it chocolate?
Add in 1/3 of a cup baking cocoa, and an extra 2 tbsp of heavy cream 🙂
Hi, this recipe is good for fully frost and fill how many cakes? What size? how much would you need for a 3 tiered cake? If its so suppose to be 100 degree weather will this frosting hold?
I’d recommend swapping out some of the butter for shortening if you want it to hold up in 100 degree heat. As for the amount of frosting you’ll need, that varies drastically based on how much you add between the layers, and how you plan to decorate it! I usually use about 1.5 batches on an 8 inch cake with four layers. Hope that helps, happy baking!
Hi! For the American buttercream, can you substitute water for the heavy cream?
No!!! I don’t recommend water, but you could use any kind of milk as a replacement (except soy)!
hello Chelsey and congratulation for your work!
could you please tell me about this buttercream ,when i use it for a cake , the cake the cake must be kept in the refrigerator or it’s ok outside the refrigerator at a room temperature?
🙂
It can be refridgerated or kept at room temperature for up to a day!
Hi Chels, I’m trying your vanilla buttercream receipe this weekend and was just wondering if I was to have left over buttercream, can it be stored and if so for how long?
great question! I actually cover that in this post: https://chelsweets.com/2019/04/06/how-long-does-buttercream-last/
Hi chelsey I read a few comment and I saw them saying swap some butter for shortening in 100 degree weather. whats the ratio? about how much butter should I use and how much shortening? thank you!
Hey Chelsey! I’m making my dear friend’s wedding cake in August and wanted to do a mascarpone buttercream. I love your recipe and want to still use it for this. Would I substitute one cup of mascarpone for one cup of butter? Have you worked much with mascarpone? Love following you on instagram and FN’s facebook live for inspiration!
Hi Samantha!! I have made a marscarpone filling, but not a buttercream to cover a cake! i’m not quite sure what the best ratio would be :/ sorry i can’t be of more help!
Does this receipt get hard if put in the fridge?
yes it does! it’s a crusting buttercream
Hey Chelsweets! LOOOOOVE your channel! I follow you on IG, Youtube and FB!! I love your work
Quick question: i’d love to make a big batch, and then just freeze it so I can use it bit by bit….any tips? I’d hate to ruin it, but be able to use it later! Thanks 🙂
you can def make a big batch ahead of time! just store it in an airtight container, and be sure to give it a good stir once it’s thawed back to room temp before you use it! it will get airbubbles as it warms, but these will go away once you stir it with a spatula!
HEY! any chance you’ve got a way to do it without the dairy? Is margarine ok?
I’d recommend using shortening instead!
HI Chelsy! I love watching your videos. I’m really not much of a baker but it’s so fun to watch you decorate. For the recipe, would it work to use salted butter and not add the 1/3 tsp of salt or is it better just to get the unsalted butter?
yup, that would work just fine!
Hi Chelsea! If you were making four tiers of this recipe in a 10 inch pan, how many times the above
recipe would you go? 1.5x or 2x to get the right layer thickness?
i’d say 2 batches!
Hello. I live in Florida where it is really hot and humid. I have used this frosting but it does not hold up in this weather. Do you have another buttercream recipe that fairs better in the extreme heat and humidity?
Thank you in advance!
I’d just recommend swapping out some of the butter for shortening!
Do you have any idea about how much to swap out??
i think most people do half and half!
Hi Chelsea, I love the way the frosting flowers look on this cake. I’m a very novice cake decorator. How do u make those flowers? What decorating tip do I need to make those flowers?
these are made with a wilton 1m cake! here’s a tutorial showing how: https://www.youtube.com/watch?v=b2Nv3nAHdpk
Hi Chelsey, love your videos! if I wanted to make a 6″ double barrel cake, how many batches of this icing would I need? Thanks 🙂
I’m not sure what a double barrel is! but to make 3 6 inch cake layers, i usually use a half batch of my frosting <3
Hi Chelsea! I love yor recipies and tips! I do not miss your videos! … I have a question, please help me, how is the proportion of ingredients to make it white chocolate buttercream?
Thank you for your comments
I would just add in 6 oz of melted white chocolate, and an extra 2 TBSP of heavy cream. it will seem too thin at first, but will firm up as the white chocolate cools <3
Thank you pretty
Hi would like to know is you have a recipe to make 1/2 of your butter cream frosting.I just love your videos .
I do make half batches sometimes! The process is the exact same, and you just use half of the ingredients <3
Do you use this recipe buttercream for under fondant??
I do!
I am looking for your different fondant recipes and not sure where to find them.. I want to use something that is easy and taste good. I love your videos and site. Thanks . Susan
I don’t make my own fondant, but if you google baked by dan (he’s a fellow food network digital contributor) marshmallow fondant, he shares his recipe which is supposed to taste great! hope that helps, happy baking!
How much shortening and butter should I use when replacing the full 4 sticks of butter in the buttercream to withstand 100° weather?
oh geeze, at least half!! I’m not sure how much you’d need to stand up to that kind of heat though, that’s hot!!
Thank you so much for sharing your recipes with us!!! I can’t wait to try it!
of course!! happy baking 🙂
Hi there! Thank you for all your insight!!! Do you have a favorite frosting recipe you use for when people ask you for a cake that’s not too sweet? Because American buttercream, to my knowledge, is the sweetest right? I would really appreciate your help on this! ??
it’s definitely very sweet! if someone wants a less sweet frosting, I usually recommend my whipped frosting recipe, or a ganache!
Thank you for sharing your recipes. I made the buttercream frosting recipe and color dripped recipe.
So happy to hear that!! happy baking <3
for how many cake layers can you frost with this amount of frosting.
it depends on how much frosting you add between your layers and your decorations, but one batch of buttercream should be enough to cover one 4 layer cake made with 7 or 8 inch cake layers!
Hi Chelsea, I’m making a wedding cake in October. Should I freeze the multiple layers ahead of time and take them out the day I frost the cake? I worry about too much moisture when they come to room temperature?
Thank you, you are amazing!
Marcia
They will get some moisture as they thaw, so I’d let the layers sit out and thaw for about 40 minutes before decorating, then assemble the cake! this should help with any issues with condensation!
I love your videos, im going to make your totally pink cake formy daughters Birthday next week. I love you live near Dylans candy Bar. I will have to find pink candies here in California lol
haha I feel like California has some pretty awesome candy shops too 🙂 You’re daughter is a lucky girl!! Happy baking <3
Hi there! I am making your semi naked tiered cake from youtube for my sister’s baby shower on Saturday. I am using 4, 6″ layers for the top tier and 4, 8″ layers for the bottom half using your classic vanilla cake recipe. How many batches of this buttercream will I need for this cake? thanks so much!
I’d recommend 2 batches! you may have a bit of leftover batter, but i like having slightly thicker layers! I’ve made it with 1.5 batches before, but if you’re making 4 layers, they may be a bit thin!
Hi Chelsea 🙂 I wanted to know how much buttercream to make? 🙂 I already made the cakes and 2 batches worked perfectly and I used all of the batter. hoping you get this in time! If not I will make 3 JIC! 😉
Quick questions – when is the best time to add in the food colouring? Thank you!!
I like to add it at the end, so I can get a true feel for what the final color will be!
Hiya – why don’t you whip the butter before adding the sugar like lots of other bakers recommend? Thanks!
I don’t want to incorporate air into it, so that it’s easier to smooth on cakes!
Hi. Wanting to make a caramel buttercream. Do you have a recipe for this?
i share my caramel buttercream recipe in this blog post 🙂
https://chelsweets.com/2014/05/21/chocolate-salted-caramel-cupcakes/
Hi Chelsea, love this recipe! It’s my go to for the best buttercream for my cakes. Just curious, what’s the green food coloring for? I’ve never seen that on this recipe before. Is it new?
Thanks for all the great recipes!
UGH! I have been converting my recipes to recipe cards, and I have run into some glitches! please disregard!! <3
What brand of butter do you use for your buttercream?
i always use the whole foods brand! I share the link in my post above 🙂
Hi, love your cakes. Can you give your buttercrwam meaurements using grams instead of cups? Thanks
thanks! I’m a bit confused, because this recipe does include the gram measurements!
Hi! I am making a 2 layer 11×15 sheet cake, what would you recommend for the frosting? I plan to use the vanilla american buttercream, and possibly tripling the recipe – do you think that would cover it?
Depends on how you want to decorate it, but yes I’d say at least 2 batches!!
Hi Chelsea! I’m making a wedding cake in Nov and I’m wondering how many batches of your vanilla recipe I will need for the bottom 14in cake? I would like to do three thicker layers instead of 4 thinner ones. LOVE your vids and advice! You have helped me so much!?
If you want 4 thick layers, you’d need one batch of cake for each 14 inch layer (based on the formula of a circle). That’s going to be one huge cake!!
Hi Chelsea! First of all, love all of your cakes! Two questions for you:
1. If I wanted to make this icing 2 days in advance, do you recommend putting it in the fridge or leaving it at room temp? And do I need to whip it again before using?
2. If I’m making a couple of colors (red, yellow, and black), should I do that in advance or the morning I’m decorating?
Thank you!
I recommend refrigerating buttercream if you don’t plan to use it within 12 hours! Sometimes I’ll leave it out overnight, but if I don’t plan to use it for a couple days I pop it in the fridge. Definitely remix it to get out any air bubbles that can form as it comes to room temperature!!
I recommend coloring the frosting in advance, as the shade can deepen overtime! this is always great for reds, or other vibrant colors 🙂 Hope that helps, happy baking!
Hi Chelsea! Recently started following your Instagram and loving every bit of it! Already made your vanilla cake and edible cookie dough and was a huge hit! If I need to make this completely dairy free is it best to use margarine or Crisco bars? Thanks!
so happy to hear that!! To make this dairy free I would do exactly that, swap the butter for crisco, and use almond milk instead of cream!
Oh my goodness. I’m making a semi-naked came for my daughter’s wedding in a few weeks, so I’m in the process of recipe testing. This buttercream (with the additional couple tbsp of cream) is AMAZING. THANK YOU!! I actually feel like I might be able to do this thing now. ?
so happy to hear that!! yes, sometimes the amount of cream needs to be adjusted a bit based on the butter you’re using and the temp of your kitchen!! (in the winter when my kitchen is colder, i have to add more to get the consistency right!)
Hi Chelsea! I love watching your videos! You make everything look so easy!!! You have inspired me to make my very first 4 tier cake ever! I am practicing today for my son’s cake in November. Your buttercream recipe says 8 cups powdered sugar. But then it says 907 grams. My 32 oz. (2 lb.) bag of powdered sugar says it is 907 grams. But wouldn’t 32 oz. be only 4 cups since there are 8 oz. in a cup? What am I missing???
aw I’m so happy to hear that! That math doesn’t work, because you’re using volume measurements and weight measurements! If you were to pour your 2lb bag of powdered sugar into cups, you’d see it has 8 cups! 🙂
Hi Chelsea! Can I use Crisco half and Butter Half for this icing? You are great.
you can! I recommend that actually whenever anyone lives in a really warm or humid area!
Sorry to bother you but can I have the same Bob Ross pumpkin fall spice recipe you did?
I’m hoping to have it up in the next week <3
Is it true that you need to let colored frosting sit to let the color mature/deepen? Or does it just depends on the quality of coloring used?
It does deepen! At least that’s what I’ve experienced using americolor gel food coloring.
I love your channel!
You are so detailed when explaining step by step. This buttercream…. Amaze! Question, after a crumbcoat with your icing, can I chill it, then wrap it, then freeze it? If so, after freezing it, and when I’m ready to put the final coat of icing and decorate, can I do it right away, or should I leave in fridge until it thaws to fridge temp, and then begin to decorate?! Please help lol….
P. S.
I’m in Hawaii. So I’m going to try the half Crisco half butter. Any other changes needed besides that if making this adjustment?
haha you can definitely do that!! but i’d recommend transferring the cake from the freezer to the fridge the day before you want to add the second coat of icing. This will help minimize the temperature shock, and reduce condensation <3
Hi Chelsea! I love every thing you do you have brought out my inner baker i just would like to know how you make your Oreo frosting thanks
Aw that’s so wonderful to hear!! I usually just cut up 1 sleeve of oreos really finely, and mix them into my vanilla buttercream once it’s made 🙂
sometimes i’ll also in an extra splash of heavy cream, since the oreos can make the frosting a bit thicker!
Hi there, can i substitute cream for coconut cream? Making a cake for my daughters 1st birthday however she has a dairy allergy. Thank you
I haven’t tried it, but it should work just fine!
What a joy to watch you on here,Iam a cake decorator from a chain store! and I love how much joy you make this.Do you have any good recipe for a fresh banana cake.Thanks
Aw thanks Jan! I’m actually still working to perfect my banana cake recipe, but am hoping to share it in the next month 🙂 Stay tuned!!
Hi ?
I love your channel!! Thank you so much for sharing your wonderful recipes!! My question is: why don’t you sift your powdered sugar? I use C&H and if I don’t sift it, I find large clumps of sugar. Is the brand you use more fine-less clumps?
Thanks ?
Hi Denece! You’re exactly right, I don’t sift because i never really have issues with clumps of powdered sugar. I use either the domino or shop rite brand, which I get here in manhattan. If you do have issues and can’t get those brands of powdered sugar, I do recommend sifting 🙂
Hi there how do you make your white chocolate buttercream?
I add about 1/2 cup of melted white chocolate into 1 batch of buttercream, plus an extra tablespoon of heavy cream 🙂
Hi. Loving all your recipes, tips and videos! I have never seen buttercream made this way! I always whip it to death to incorporate air! Definitely going to try this. Thank you so much! My residents that I cook/bake for will love this!
Aw thanks Megan! It’s definitely a rich/thick buttercream, but i sure think it’s tasty 🙂 happy baking!!
Good day my dear…. my name is Estelle and I am from Namibia. I love your videos. I want to ask you if you can make videos how to smoothen number cakes from 1 to 10 please if it is possible. I also want to see how you baked your cakes and witch pans you used and so on….
I’ll try to share a video like this soon <3
How would I make this a chocolate butter cream?
i’d add 1/3 cup of baking cocoa, and an extra Tbsp of heavy cream 🙂
I accidentally used 2x the amount of sugar! ? is there any way to save this frosting?
I’d say add in the corresponding amount of butter and heavy cream!
Hi Chelsea! I love your videos and decided to try and make my son’s 1st birthday cake using your vanilla cake and American buttercream recipe. When I made the frosting, I found 2 tablespoons of heavy cream was no where near enough and had to end up adding a lot more to get a workable consistency (I was using a hand mixer instead of a stand mixer). What did I do wrong?? Thanks!
you didn’t do anything wrong! the amount of heavy cream you need to add can vary a ton based on the temperature of your butter, the type of bowl you use (metal vs glass), even the temperature of your kitchen! I err on the side of not enough cream in this recipe, because a lot of my followers live in warm climates (from Australia to the Philippines to Florida!). In the summer when my kitchen is warmer, I use 2 Tbsp. In the winter sometimes I have to use up to a half a cup!! We don’t have control over the heat in our apartment (our building was built in 1904!!), so it varies a ton. It’s all about realizing what consistency you’re after, and adjusting as needed to get it just right. I’m sorry there isn’t a more straight forward answer!! <3
Can you use whole milk instead of cream?
Love your detailed videos and instructions. Can I ask if I could add mango puree to the buttercream to have mango flavour? What are the measurements?
I’d recommend using freeze dried mango powder instead! you can add a Tbsp or two!
Hi!! How would you go about flavoring buttercream with fruit? Any time ive ever tried incorporating a jam or puree, it either makes it too soft or runny or not flavorful enough!
Fruit can be hard! You usually need to make a fruit reduction, by boiling down fruit puree!! or if possible, freeze dried fruit works wonderfully <3
I have a feeling the icing sugar in the country I’m in now Is less fine/sweeter than in the states, my batch came out tasty but super sweet and possibly a bit hard in consistency, but not sure. If I want to make my batch slightly less sweet, should I beat in more butter? Or add more cream or vanilla? Thanks!
I recommend adding in more cream and vanilla! you can also add in a bit more butter if you want, to try to make it less sweet!
Hi Chels, are these ingredients enough for 8inch 4 layer cake?
It is just enough to frost a cake, but not for any additional decorations! it can also vary based on how much frosting you add between the layers. I like to make 1.5 batches, just to be safe! you can always refrigerate and reuse any left over buttercream 🙂
Hello from Staten Island! So happy to have found your channel on YouTube. I’m a beginners baker. I love to cook and now recently my inner baker has come out. I have made a couple of cakes and according to all those that have eating it it there good. I have not tried to decorate as of yet. But I think by watching your videos that I’m ready. I want to buy me a turn table, what do you recommend. I saw a set on Amazon that comes with the knives, and the flat spatula looking things (told you I’m a beginner) by the brand of Kootek. Do not want to start with nothing too expensive. I don’t plan to sell them but I want to make them for family and to bless my friends. Also, I’m not too much into very sweet frosting can you please show me how to make a frosting that is not too sweet. Thank you sweetie for all your lessons and great tips. I’ve subscribe to your You Tube channel, Instagram and your blog. Oh my, I think you have a stalker here. Take care!
Happy to have you along for the ride Sandy! I highly recommend an ateco 612 turn table, they last forever and are super high quality. Here’s the link: https://amzn.to/2DsEpv4
It’s on sale for $54 right now, which is a steal! however, if that’s higher than you want to spend, you can also get a kit like this: https://amzn.to/2Mw7Wal
haha if you like your frosting less sweet, I highly recommend one of my whipped buttercream frostings!
I hope that helps, happy baking <3
Could I use a regular hand mixer to make this frosting?
definitely!! it just may take a bit longer to add in all the powdered sugar <3
I want to make my cake the exact colors…how did you get those colors
you mean like the pink and white cake layers? I used americolor deep pink gel food coloring <3
Hi there! How many cups of frosting does this recipe yield?
Honestly I’ve never measured it, but I’d guess 9-10? some of it depends on how much you beat it/how much air your incorporate into it!
Hello, I just tried this frosting for cupcakes and i am happy with the results but but after decorating my cupcakes, i put them in fridge and after 2 hours the frosting became hard? Whats the best way to maintain the silkyness? 🙂
Based on the amount of butter in the buttercream, the frosting is definitely going to firm up when they’re in the fridge, just like a stick of butter! Most buttercream also crust due to the high sugar content. It’s almost impossible to avoid, but I would also not recommend putting cupcakes in the fridge! They can sit out if you plan to eat them the same day, or you can freeze them if you don’t plan to eat them within a day <3
Thank you dear :* yes it got better after taking them out of fridge for 30 mins before serving (Y)
Hello, if I wanted to make strawberry icing what would I replace?
I would add in freeze dried strawberry powder, or add in a reduced strawberry puree! You don’t really need to replace anything, but you can adjust the amount of cream you add accordingly 🙂
Would it be easier to use a strawberry extract or a reduced strawberry pure?
You could use that too, but you need to make sure the strawberry puree is REALLY reduced down! Otherwise it can cause your frosting to break. I’ve never tried strawberry extract, but i really try to use the real fruit when it comes to frosting and cake flavors if possible <3
My cakes didn’t rise that much , not sure where I went wrong ??
This recipe doesn’t rise up a ton, and it does bake pretty flat! but if you think it didn’t rise at all, I’d recommend getting new baking powder! sometimes our leavening agents sit in our cabinets for too long and lose their potency! They should be replaced every six months <3
Aw I’m so happy to hear that!! Thank you for putting my buttercream recipe to good use 🙂
Hi Chelsey, when I make this frosting, which I love, it seems much thicker than your consistency and I put in more cream than the recipe asks for. I don’t know what else to do.
That’s exactly what you should do! The consistency of your frosting can vary a ton based on the temperature of your butter, the type of butter, even the temperature of your kitchen! This time of year my kitchen much colder than in the summer (and so is my butter at “room temp”), and I’ve been having to add an extra 1/3 cup of heavy cream!! I keep the recipe the way it is though, because in the summer/for people in warmer climate, if I included a ton of extra cream in the recipe, it would be way too thin! So I highly recommend adding extra cream as needed, until you get the right consistency 🙂
Hi Chelsy?i have my red gel too ,to color my butter cream but i don’t have super red like you have ..what will i do ?to get really close the super red gel.asap pls thank you ?
Oliviabakesprinkles
other brands can work too! I’d just try it and see how it turns out, and if it’s too light, you can always add a tiny bit of black or purple gel food coloring, to try to deepen the shade!
Hello, can this frosting be made in advance and then kept in the fridge or frozen until ready to frost? How long can it be kept in either? Your recipes are great, made your mint cake for my husband’s birthday and he loved it!
I just realized you address this in the recipe. Sorry for not noticing before!
haha no worries!! <3
I’m actually about to share an in-depth post on that! fridge up to a month, freezer two months! Just be sure to bring them to room temp, and give it a good stir to remove any air bubbles before you add it to a cake! ??
Hi, I would like to make a non-dairy buttercream. Is there anything I can replace heavy cream with?
I’ve used almond milk before, and it worked well! You can swap the butter for vegetable shortening to make it fully non-dairy 🙂
Hey Chelsweets, one question regarding your ABC, you don’t state whether you use ref. vanilla or the clear vanilla. Does it make a difference in order to keep your frosting super white?
I usually use real vanilla extract! The amount that’s added is so small, it really shouldn’t change the color! However, if you have clear vanilla extract you can use that too! It just won’t taste as flavorful, since it’s not real vanilla <3
How well does this hold up to heat and humidity? Summers in Ohio can be brutal and I am looking for a new recipe that will hold up outside.
If you’re worried about the heat, I’d recommend swapping out at least half of the butter for shortening, to help stabilize it!! If you use all butter, it won’t stand up well to the heat at all?
Pls can I use margarine instead of unsalted butter?
Hi Chika! Sadly you can’t!! the texture and taste will be totally different!! ?
Hey I just found your site and really excited about trying your white cake, I’ve had a few people ask for white cake and I am always hesitant because I am worried if it will as moist as my other cakes. So I am going to give yours a try!! Something I read in your comments that I am curious about, I read all your comments, one you said you don’t sell your cakes?? I was curious as to why not, isn’t this why you do these beautiful cakes!! You are so very talented!! Thank you and God Bless!!
this recipe is a great white cake recipe! because of the buttermilk, it is nice and moist and doesn’t need simple syrup 🙂
Yup, I don’t sell my cakes! I did back in the day, but I’m now a content creator, and make videos of my cakes instead <3 my revenue comes from monetizing my channels (YT, FB, my blog) and partnerships with brands 🙂
Hi, I was wondering, why do you use a whisk attachment for American buttercream when frosting cupcakes opposed to a paddle attachment for America buttercream when frosting a cake? I have only ever used a paddle attachment when I make American buttercream. Thanks in advance!
I like to make fluffy buttercream for cupcakes, but I want silky smooth buttercream for cakes, so it’s easier to get smooth! Using a whisk incorporates air into the buttercream, which is great for cupcakes, but not great for cakes. Extra air can cause air bubbles in the frosting. The paddle attachment helps reduce the amount of air added into the frosting, so I love using it for cake frosting <3
Why are your instructions different than your video?
To be honest, it doesn’t really matter when you add in the salt and vanilla. Sometimes I add it in the beginning, sometimes I do it at the end! It tastes the same either way. I just updated the recipe card though, so they’re aligned to avoid any confusion <3
Adding in the salt and vanilla toward the beginning or the end of the frosting doesn’t materially make a difference, or change the taste! I started adding them in earlier in the process so that I put away my ingredients while the powdered sugar incorporates into the frosting. I’m a big fan or cleaning as I bake!
Hey how would I make lemon frosting? Just substitute the vanilla for lemon? Also, add in some fresh lemon zest? Thanks!!
exactly!! that is exactly what I do!! 🙂
Hi! What size bag of powdered sugar do you use in your YouTube video that you explain as the ‘big bag’ and that you say you never have to measure because it equals the 8 cups perfectly? Is it a 32 ounce bag? Thank you!
Yup, it is a 2lb (32 oz.) bag of powdered sugar! Each bag does have about 8 cups!! 🙂
Hi. I’m making a small top tier cake.(three 6” pans) Would I still need this much frosting?
You’d probably need less than one batch!! I’d say about 2/3 of a batch, but it can based on how much frosting you add between the layers and to the sides of the cake ??
Hey there! I didn’t read through all the comments so I apologize if this has been asked before. I made homemade buttercream for the first time last night and used your recipe. It was delicious! When frosting my sugar cookies, I like to heat the frosting and flood the cookie so when the frosting crusts, you get a perfectly smooth surface. However, when I did that with the homemade, it was a disaster! The fat started to separate from the frosting. I had to stir it really fast and the frosting base did not self-level. Do you know why I can do this with store-bought frosting and not homemade and is there a way to use this technique with homemade buttercream? Thanks so much!
No worries Caitlin! Store bought frosting has oil (palm and canola) as the fat base rather than butter, which gives it a different consistency when heated! Since homemade frosting has butter it’s fat, it will melt when heated up. Hope that helps, happy baking <3
Hi, love your IG page and finally following here too since I’d like to start baking again. I’m looking for a good lemon buttercream recipe. How would you modify your ABC recipe to make a lemon frosting? Thanks!
I would add in the juice of half a medium lemon, and the zest of the 2 medium sized lemons!! so happy to hear you’re getting back into baking 🙂
Quick question – have you ever tried to make this buttercream recipe with almond milk?
I have, and it works just fine!
Love your site and videos. Approximately how much icing (1 cup- 1/2 cup more or less) icing should be used inbetween layers of an 8 inch cake?
I usually add about a cup! but this can vary a lot based on your preference 🙂 I LOVE frosting! haha
Hi there! On your smores cake video you mentioned that you used a marshmallow butter cream frosting. Where can I find the recipe for that?
You can find it here 🙂
https://chelsweets.com/tag/marshmallow-buttercream/
i love this ! is this butter cream good to use in humid/hot weather?
since it’s completely butter based, it will melt if exposed to a lot of heat or direct sunlight! you can swap out half of the butter for shortening to make it more heat stable though!
Will it still be a crusting icing in you substitute cream cheese?
it will! Just because there’s the same amount of sugar used! Here’s the link to my cream cheese frosting: https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/
Mine always has a heavy powdered sugar taste. Can I add move vanilla extract?
Hi Chelsey! I’ve made your buttercream frosting twice now and love the taste of it but have no idea why it got these little white spots on it when I iced the cake? (I tried pasting a pic but couldn’t).
Also, it wasn’t as smooth as yours looks to be- any ideas? Thank you!!
Hi chelsey!! I’ve been loving your site! I just started making your buttercream frosting and had made it twice now. I love the taste but both times, I got tiny white spots in it when I iced the cake. Any ideas why that might have happened? I can’t figure out how to send a picture or I’d attach it! Thank you!!
that sounds so strange! I know, I so wish we could share photos on here!!! does it seem like your powdered sugar is clumping? are the tiny lumps there before you add it to the cake?? I’d recommend sifting your powdered sugar next time, and see if that fixes it! hopefully it will <3
You are amazing..Thank you for always breaking down each procedures.
aw thank you Ese!! You’re too sweet 🙂
Hi! I’m going to make your snowflake cake this weekend and went to Whole Foods to get the butter for the buttercream and they didn’t have their own brand! I’m in California. Is there another brand you recommend?
Sad! While I do love the whole foods butter, any unsalted butter will work. You can just add the tiniest bit (TINY) of purple gel food coloring to your frosting, and it will offset the yellow tint your frosting might have from butter. Yellow and purple are opposites on the color wheel, which is why it works <3
Hi Chelsey! How many cupcakes would 1 batch of your icing cover? I am baking cupcakes for my son’s birthday and want to make sure I get enough ingredients! I have made your ABC recipe numerous times and LOVE it!
Hi Alayna,
It can vary a ton based on how you’re frosting them! I like to add massive swirls onto each cupcake, so I find that one batch frosts a little more than 2 dozen. However, if you were doing buttercream rosettes or something like that, I’m sure that it’d cover more! <3
Hello, I made your butter cream for this first time yesterday after reading through all the comments just to be sure I didn’t goof up… and I goofed up. My frosting was bitter. I didn’t add any color or other flavors. I even made another batch with a different brand of butter – and I had the same (awkward) taste. Can I do anything to fix it? (I covered it and it’s in the fridge) Or do you know why this is happening?
By the way I made your vanilla cake (SUPERB GIRL!!!) it was AMAZING. I didn’t frost it because all I had was the bitter butter cream but I ate all three layers of cake with homemade strawberry jam. It was soo delegate, no frosting needed.
But please help, what the heck is up with the bitter buttercream??? Why did I do wrong????
So sorry to hear that Sasalita!! I’ve honestly never heard of bitter frosting before. The main flavor is from the butter and the vanilla extract. What brand of vanilla extract are you using? And are you using heavy whipping cream??
Those are my only guesses. To try to salvage the existing frosting, you could try to add a stronger extract, like almond or coconut!
Honestly cake with homemade jam sounds pretty great though 😛 haha happy the cake recipe worked well for you!
Love your sight. I just tried the buttercream frosting. It was delicious. However, it did not crust and became very soft. I noticed you said to add shortening. Which kind and would that affect the taste?
Thank you,
Julie
Thanks Julieta! I’m surprised the frosting didn’t crust! did you add more heavy cream than the recipe calls for? Or do you live in a really humid/hot place? If so, shortening does help stabilize frosting in the heat. It doesn’t taste as good as butter, which is why I usually recommend doing 1/2 butter 1/2 shortening!
Hope that helps!! <3
hello dear, I have a question please regarding the American buttercream. I did it with the ratios in your video but the buttercream ended up to be grainy and I can feel the sugar in the taste !! what is the reason behind that and how I can fix it ?? btw I am in love with all your videos and how you shifted your career 🙂
Hi Nada! So sorry to hear that!
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 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!
hello dear, thank you for the reply 🙂 I don’t think the buttercream was in need for more milk, yes I guess I might see other brand for powdered sugar.
I searched and found also that others may add hot water with Milk for more dissolve, is this right to do ??
I have another question please, how I can store my buttercream cake after decoration in the fridge until delivery to the customer the next day ? I put it in the fridge as it is without any cover but the buttercream became dry and hard 😀
Hello and Congratulations on your recent wedding! I’ve been following you for a while but just got brave enough last weekend to try your chocolate cupcakes and buttercream recipes for my daughter’s 14th birthday. Both recipes were so easy to follow and make and the cupcakes were amazing! I was so inspired…we tried the vanilla cupcakes tonight with the left over icing. Equally easy and also delicious! Thank you so much for such great recipes ?
I’m so happy to hear that Kristin!! That’s exactly the goal of chelsweets, to encourage others to have some fun in the kitchen 🙂 I’m so happy to hear you’re putting my recipes to good use!
Hi! How many batches would you recommend for 8 dozen cupcakes?
It really depends on how plan to decorate them! I pipe really big swirls onto my cupcakes, and I find that one batch frosts about two dozen cupcakes! however, if you were to pipe rosettes onto a cupcake, I think one batch would frost more! <3 Hope that helps Nicole!
I’ve learnt soooo much from u dear.
GOD BLESS the day I found you.
Tnx a million.
Hi Mabel! You are too sweet, I am so happy to hear that!! You just put the biggest smile on my face 🙂
Hi! Love your videos! I’m just curious, have you ever tried a swiss meringue buttercream?
I have! I just don’t really like the way it tastes / the texture of the frosting. It also is much more challenging to make!! But it’s a great frosting for people who are looking for a frosting that is less sweet than American buttercream.
Thank you for sharing your recipe!
Question: does buttercream is the type of frosting that gets hard or is the type of frosting that is gets ruined if you touch it? Like can the texture be similar as fondant?
I normally buy cakes for my coworkers and at the time of placing the order I’m not sure which frosting I need to ask for, so they always give me the one that gets ruined while traveling.
The texture isn’t similar to fondant, but like I mention in the post it is a crusting buttercream! 🙂
Hi! I have a question normally they say when u use heavy cream in the buttercream icing it doesnt hold its shape good? Does it pipe good? Does the icing stiff up? Etc .. What is your experience with it ? I understand its your to-go recipe you use for all your cakes! I would apreciate your response thanks.
My buttercream is usually pretty stiff! I like it that way for frosting cakes, because it keeps its shape and doesn’t bulge.
However, the amount of heavy cream you need to add can vary based on the temp of your butter, the quality of your butter, even the temp of your kitchen! People in tropical environments sometimes add a bit less heavy cream. In the winter I find I have to add a bit more.
In general though, I find piping with my buttercream works great!! But you can adjust as needed based on how your buttercream turns out. Hope that helps!
Hello! I’m wondering about the correct consistency. Would you say it should form soft peaks or hard peaks when done for frosting a cake? Thank you for the help!
Hi Wes! It comes down to your preference, but I like mine stiff for frosting cakes! It’s closer to stiff peak than soft peak, but American buttercream never can really form a true stiff peak!! Hope that helps!
Do you have a vegan buttercream recipe?
Hi Emily! I do! It’s included with this vegan cake recipe: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/
Hi! Love ur website~ its full of delicious inspirations! Quick question though- if i use less sugar, would that affect the outcome of the buttercream a lot? Thanks!
Thanks Jenny! Adding less powdered sugar makes the frosting less stiff, so if you want to do that I’d recommend also using less cream, to make sure the consistency turns out correctly 🙂 Hope that helps!!
Hi! I have another question please. I would like to make your icing in advance, 2 cakes due for Saturday! Can I store it right in the piping bags that I’ll be using? I usually make as needed, however this time I’ll need 5 different colors. If so, how do I get out any extra air bubbles? Thank you as always, love your recipes ?
You sure can, I do it all the time!! When I keep my frosting in bags, the consistency isn’t affected from chilling / thawing. Just make sure it’s super smooth before you put it in the piping bags 🙂
Hi, can you use salted butter and just omit adding the salt in the recipe?
Hi Sammi! You can use salted butter and just omit adding the salt in the recipe, but this doesn’t allow you to know how much salt is going into the recipe. Different brands of butter use different amounts of salt, and this can change the taste of the frosting! This is why most recipes call for unsalted butter and a precise amount of salt. However, if you’re in a pinch and only have salted butter, you can use it – just know that it may taste a bit different!
Will this make enough frosting for a crumb coat and also enough to decorate with? I will be doing 10” , 9”, 7”
Layers that are about 3” thick! Thank you for this recipe!
It also depends on how much frosting you add between the cake layers, and how many cake layers! I find that to fill, and frost / decorated an 8 inch cake with 4 layers, I like to use 1 1/4- 1 1/2 batches. I usually make a double batch to have extra on hand just in cakes.
If you’re making a tiered cake with a 10 inch tier, a 9 inch tier, and a 7 inch tier, you’re going to need a LOT of frosting! I used almost 7 batches on my wedding cake, which had 12 inch, 10 inch, 8 inch, and 6 inch tiers. Hope that helps!!
When you say you make 1 1/2 batches to stack and frost a 8 inch cake are you talking about 4 layers of cake? Also, if I wanted to double or triple this (for large cakes or storing some if I’m baking alot of different cakes) would you reccomend making it one batch at a time or ×2 or ×3 the ingredients and make it all together? What do you reccomend for large amounts of butter cream?
I am! I usually use about 1 1/4 to 1 1/2 batches of my buttercream to frost an 8 inch layer cake with 4 layers. You can definitely make multiple batches at a time. I almost always make a double batch when I make frosting (I love having extra on hand since I bake so much!!). I made a few quadruple batch in my commercial kitchen aid for my wedding cake and it worked great! Hope that helps!!
Hi, I wanted to make a sheet cake for my little sisters birthday party and would this recipe be enough for icing the whole cake and decorations?
Hi Laetsha!
It depends on the size of your sheet cake! Also, and you stacking two layers together to make the sheet cake, or just using one single layer? If it’s one single layer, it should be enough! But if your stacking, filling, and frosting two cake layers, you will definitely need more than 1 batch <3
I’m wanting to add an amaretto flavor to my buttercream. How would you recommend doing that?
Hi Megan! You should be able to add in either almond extract (I suggest 2 tsp) or amaretto (1 Tbsp) in addition to the other ingredients in my frosting recipe! If you chose to add both, I recommend using less heavy cream, to make sure the frosting doesn’t get to thin. You also can add more or less of either, it’s all about adding to taste <3 hope that helps, happy baking!
Do you have a recipe for Swiss meringue?
Sadly I haven’t shared it yet, but it’s coming soon I promise!! stay tuned <3
Hey! How many cupcakes would this Frost?
Depends on how large of swirls you’re piping on top of each cupcake, but I usually frost about 3 dozen cupcakes with one batch! I make really big swirls though, so you might be able to frost 4 dozen with one batch. Hope that helps, happy baking Tiffany <3
Hi Chelsweets? Does
The brand of heavy cream matters for flavor when making buttercream?? I use walmart brand which is cheaper than others but would use another brand for better quality!
Hi! I tried making the buttercream and its too sweet for Asians palate. I tried reducing the powdered sugar by halve but it didnt turned as smooth like yours! Any other ways i can do to reduce the sweetness yet achieving the same great taste (and look) like yours? Im so tempted to try your salted caramel cake recipe but im concerned with the sweetness too. 🙁
Hi Jessie,
I totally understand! American buttercream is by far the sweetest type! I’d recommend trying a swiss meringue buttercream next time, it’s less sweet and also easy to frost with! Hope that helps, happy baking <3
Hi, can I use shortening in this recipe instead of butter?
And can you tell me where you get the pretty sprinkles.
Hi Shereika! You can use shortening, but it will change the texture of the frosting a bit! It won’t firm up as hard as frosting made with butter does, so your crumb coat will be less solid. It also will taste less good :/ I really recommend butter if possible!
I get my sprinkles from sweetapolita, here’s the link: http://bit.ly/2JX3ikO
Chelsea, have you ever used high ratio frosting for a wedding cake?
Hi Lynn! I haven’t, but mainly because I’ve never had to make a cake in a hot/humid environment before.
Hi !
I have a question. In your Red Buttercream frosting recipe and the Best American Buttercream recipe, the nutrition information is completed different, from yield to carb count. However, they both have the same value of ingredients. Was there a mistake? I need to calculate the correct (or approximate) amount of carbs in 1 cup of frosting because my daughter is diabetic. Thank you!
Just updated the red frosting nutritional info, which is what was off!
One batch of frosting makes about 6 cups of frosting if mixed with a paddle attachment (volume can be higher if you use a whisk attachment, and incorporate more air into the frosting), and each cup of frosting should be about 1100 calories. Hope that helps, sorry for any confusion!
I am making a 4 tier (3 layers each tier) semi naked wedding cake and two (2 layer) 16×12 kitchen cakes. I need to serve 125 guests. Can you help me calculate how much of your American buttercream I will need? THANK YOU SO MUCH!
Hi Elisa! It can vary a lot based on how much frosting you add between your cake layers, and the size of the tiers in your cake. I’m working to create a buttercream chart that shows how much frosting you need for different tiered cakes, but sadly I’m not done with it yet :/
Hi, Please tell me if this is the frosting I should use on my cookie cakes also? I need to make a circus tent and trying to find a good buttercream frosting.
Hi Debby! You should be able to use this frosting on a cookie cake just fine!
I refuse to use any other buttercream recipe! Yours is by far the best! Approximately how much purée do you add? And do you still add all other ingredients or substitute the purée for part of the other ingredients?
Hi Darcy,
Aw I’m so happy to hear that! I’d recommend cooking down the puree, and then adding in about 1/4 of a cup in place of the heavy cream! The consistency can vary based on the thickness of the puree, so you can adjust as need after that with additional powdered sugar or heavy cream. Hope that helps <3
I absolutely love this recipe!!! It makes the best frosting. What do you do if you want to make it a mocha/coffee flavor?
Hi Sara,
So happy to hear that! I would add a bit of espresso, or even 2 tsp of instant espresso or instant coffee dissolved into 1 Tbsp of water or milk, and then add a bit less heavy cream 🙂 Happy baking!!
Why is my frosting so runny when I have followed your instructions. I live in Miniapolis Minnesota
Hi Sofia,
Did you use the ingredients I recommend exactly? The only reason I can think that your frosting would be runny is if you are using something other than butter (like margarine), or if your butter is too warm when you start to make the frosting. Is your kitchen super warm? Are you using something other than heavy cream to thin it out?
I was curious about whether you’ve ever added jams to your frosting? I’m making a cake this week and the frosting recipe is different than this (I’ve made this one before and love it!) so I was thinking of using your recipe instead of the recipe I have. It is supposed to be a cranberry buttercream. Would you recommend adding in some of the cranberry jam at the end of the process? Or add it while I’m mixing? Thank you!!!
Hi Laura! I have added strawberry before, and it works pretty well! You just have to be careful not to add too much, or else the frosting can break from the extra moisture! I’d say add the cranberry jam at the end, so you can ensure it won’t break. Hope that helps, happy baking!!
Hi chels, am I going crazy or did you modify your recipe? I’ve been doing 8 cups of sugar and 2tbsp of cream.
Hi, I absolutely love this recipe however it doesn’t seem to matter what recipe I use my buttercream seems to bleed and I don’t get a vibrant all over colour, any idea how I can stop this? I use gel colouring and refrigerate over night before use. Thanks in advance.
Hi Charlotte,
I’m so sorry to hear that! I don’t really run into issues with my frosting bleeding. What brand of gel food coloring are you using? I use Americolor, and it works great! Here’s the type I use, I order it on amazon: https://amzn.to/2qYvP3S
Do you live in a humid area? are your cake layers at room temperature when you frost your cake? sometimes humid climates can cause condensation, which can lead to bleeding. If that’s your situation, try to minimize the amount of temperature shock your cake goes through, and keep your kitchen cool.
Those are my best guesses, I hope that helps <3
This is the best buttercream I have ever made/tasted. It’s my new go to frosting!
I want to try this and have never made my own frosting before. On the sweetness level. Which butter cream would you recommend to be about as sweet as regular store bought frosting?
I think American buttercream is definitely the most similar in sweetness level to store bought frosting. I recommend trying this type!
Making homemade frosting can be scary the first time, but I promise it isn’t too difficult and it’s totally worth it! Once you do, you’ll never go back to store bought 🙂
Thank you so much, your links very helpful.
Of course! I’m always here to help 🙂
I normally make swiss meringue buttercream but I have someone asking for american buttercream , honestly i’m so scared this will be too sweet , do you have any suggestions on a not so sweet recipe.
If someone is asking for american buttercream, odds are they like sweet frosting! Everyone has different palettes, and that person sounds like they know what they like! you can try to whip your butter more in the beginning to make it lighter / fluffier, but all ABC is quite sweet.
I wouldn’t worry too much about it, even if it’s not your favorite type 😛
What did you do when you ran out of the first dowel? Did you cut another of the same type of dowel? If so, what did you use. Hope this makes sense.
Haha I know exactly what you’re talking about Victoria! I should have planned ahead better and used a taller dowel, but instead I did just insert another dowel (it was slightly thinner) into the cake. This was a makeshift workaround, but it did end up working just fine 😛
I add 1/4 cup all purpose flour to each pound of powdered sugar. You won’t believe the difference it makes to you frosting flavor. I make wedding cakes with my recipe and people love it. Not too sweet.
Wait woah!!! I’ve never heard of anything like that, but now I’m dying to try it Christine! Thank you for sharing, I will have to play around with that 🙂
T
My wedding cakes that have the top layer saved for the first anniversary can freeze very well for a year if wrapped properly. Freeze the layer then double wrap in plastic wrap, double wrap in aluminum foil and place back in the box it was delivered in. Take out of the freezer unwrap completely and defrost at room temperature. I’ve been told they taste as good as on their wedding day.
Hi Beth,
Are you mixing the buttercream the next day with a paddle attachment, or a whisk? I mix mine on the lowest speed possible with a paddle attachment, and that usually pushes that extra air out and leaves me with silky smooth buttercream! If that doesn’t work, you can always try adding in a touch more heavy cream, to make it smoother. Hopefully one of those things helps, happy baking!
I left my cake out over night. Will it be fine to eat today. Even with the cream in it?
Hi Kaylea,
This frosting only uses a tiny amount of heavy cream, os it won’t spoil if it sits out overnight! I leave my buttercream out overnight all the time, and it’s always fine <3
Christine I’m curious if you heat treat the flour before using it in your buttercream? I wouldn’t want to give anyone listeria but also wonder if that would alter the flavor.
Hi Erin,
I’m sure she does! It’s pretty easy to do. To make your flour safe, you can pasteurize in the microwave. If you heat it for a little over a minute, it should be good to go! Once the internal temperature reaches 160 degrees Fahrenheit, it’s safe 🙂
I cant wait to try this on a cake I am doing for a friend in a couple weeks. I did homemade buttercream for the first time a few weeks ago and it just wasnt the right consistency and I did realize I needed more liquid. I too am a self taught bake in the making ? I hope to be able to get good enough to do it full time and open my own shop. Also any good tricks on cutting back on the sweetness of the buttercream?
Hi Savannah,
It can be hard to get the consistency just right! The amount of heavy cream you need to add can vary a ton based on the temperature of your butter, the temperature of your kitchen, and even the brand of butter that you’re using. When in doubt, just add a little more heavy cream (1 Tbsp) at a time, until the frosting feels workable!
That’s awesome that you’re self taught too! If you want to make the frosting a bit less sweet, you can add less powdered sugar or add 1/4 cup (heat-treated) all purpose flour to each pound of powdered sugar (sounds weird but it’s a tip from wedding cake makers). Hope that helps, happy baking!
You have to be careful adding raw flour – it can cause salmonella poisoning. Just as a heads up!
I tried your buttercream recipe today for the first time. The flavour is amazing! What should the consistency of the icing be? It seemed so thick and hard to spread. I kept adding more cream, but it wasn’t getting any thinner or lighter , even after an extra 3-5 tbsp. I wanted to try it because the I can never get my recipe to ice completely smooth. Any tips?
Hi Maureen,
It can be hard to get the consistency just right. The amount of heavy cream you need to add can vary a ton based on the temperature of your butter, the temperature of your kitchen, and even the brand of butter that you’re using. When in doubt, just add a little more heavy cream (1 Tbsp) at a time, until the frosting feels workable!
I like to stick my rubber spatula into my frosting, then pull it out to check the consistency. I should come to a peak, with a slight curve at the tip! I’m not sure if that makes sense, but hopefully it helps!
Thanks! That’s very helpful! Love your instagram page and the inspiration I get! (Also some frustration – that your cakes always look so smooth, and I cannot seem to master that!) 🙂
Haha np! Getting frosting smooth is always the hardest part, but I promise it gets easier the more you do it <3
Thank you so much for this
No problem!! 🙂
Hi. This would be the first time ever I’ve made buttercream frosting and I used your recipe, procedures, and techniques. I used salted butter, watched your video, and it turned out just fine. Thanks!
So happy to hear that Mary! Making frosting for the first time cane be a bit scary, but I’m so happy to took the leap! it’s totally worth it, happy baking 🙂
Flour isn’t supposed to be consumed raw. I would really discourage using it in an uncooked product.
Hi Kerri,
I think most people heat their flour to pasteurize it before adding it <3 That ensures it’s safe to eat!
Hey! Thanks so much for this post! In the video you add 2 tbls of heavy cream, not 3. Are the video and recipe different?
Hi Casie,
I increased the amount of heavy cream this past year, which I think makes it easier for people to spread! The video is from a few years ago, which is why they don’t match. Sorry for any confusion, please follow the recipe 🙂 It’s more up to date!
Chel how many batches of butter cream would I need to to coat and stack a 12 and 10 inch cakes Both same height as your wedding cake you did Please thanks
Hi Renee,
It depends how much frosting you add between the cake layers, and how you plan to decorate the cake! I used about 6.5 batches of frosting on my entire wedding cake (12, 10, 8 and 6 inch), but sadly I don’t know exactly how much frosting went into each tier. So sorry I can’t be of more help!
To make your chocolate buttercream, do I have to use dark chocolate chips or can I use regular milk chocolate chips? How does the taste differ?
Hi Samantha,
The type of chocolate you use to up to you! I’ve made my chocolate buttercream recipe (https://chelsweets.com/2019/03/28/chocolate-buttercream-frosting/) with both dark and milk chocolate. It turns out well with both, and really just comes down to what type of chocolate you like eating best! <3 Hope that helps, happy baking!!
I’ve used this recipie before. Very tasty I must say. And it holds up very well. I was wondering can you use milk in a pinch instead of the heavy cream?
Hi Sarah,
So happy to hear that! You can, but milk is a lot thinner than the heavy cream this recipe calls. It will definitely give the frosting a different consistency, but it will work in a pinch <3
Your recipe for the American Buttercream is the best buttercream I have ever tasted! I am a baking newbie and have been trying different recipes and was struggling to find a recipe that had a good flavor. This icing is smooth, easy to work with, has a great flavor and it’s easy to make, it checks all of the boxes. I did have to add a little extra heavy cream, but it turned out amazing. Thank you for sharing!
Aw thank you Ardena, I am so happy to hear that!!! The amount of heavy cream you have to add can definitely vary, so I totally support adding a bit more if you need it 🙂 Happy baking!!
Love your buttercream but it’s just a little to sweet for my kids is thee anyway to make it less sweet or use a diffrent ingredient then powder sugar? Also wanted to know if you have any whipping cream frosting recipes
Hi Dalia,
You can definitely add less powdered sugar to make the frosting less sweet, or whip your frosting on a high speed with a whisk attachment to make it fluffier and less dense/ sweet. I’m working on a whipped cream frosting right now, and am planning to share it in the next month. Stay tuned!! <3
Hi Chelsea,
I’m going to try your recipe for a rosette cake for Valentine’s Day. In the image you have attached to the recipe (the rosette cake) what colours are those? Light pink, light peach and cream? Trying to decide what colour palate I want to go with, and those 3 are lovely.
I’m also considering trying to mix a dusty rose colour and do an ombré rosette cake. Never made that colour before tho- so just trying to decide.
Hi Michelle,
I”m so sorry for the delayed response :/ Surprisingly I just used different amounts of americolor deep pink gel food coloring, even for the peachy tone!
However I bet your plan for coloring worked great too!! Happy belated valentine’s day <3
Hi Chelsey! I love this recipe and it’s always a hit for my cakes! I’m just curious if we are able to double it tho?
So happy to hear that jacky!! You can double it as long as you have a 5 quart kitchenaid. I make double batches all the time, but they barely fit in my kitchenaid!! Just be sure to rally slowly add in your powdered sugar and place a kitchen towel over it, to avoid any powdered sugar explosions.
Hope that helps, happy baking!
I just made this buttercream and tried to frost your small batch funfetti cake. As I was trying to smooth it on the cake it kept pulling off and my top rated of cake would not stay in place during my crumb coat. I literally had to do my crumb coat by pushing the buttercream into my cake with my finger. I’m assuming the buttercream was too thick. I already had 3 Tbs of cream in there, but would it ruin it if I add a little more? I also added a tiny bit of color to the buttercream. How much would be too much cream?
Hi Jennifer,
You can definitely add in a few more Tbsp of heavy cream if needed! It can be hard to get the consistency just right. The amount of heavy cream you need to add can vary a ton based on the temperature of your butter, the temperature of your kitchen, and even the brand of butter that you’re using. When in doubt, just add a little more heavy cream (1 Tbsp) at a time, until the frosting feels workable!
I like to stick my rubber spatula into my frosting, then pull it out to check the consistency. I should come to a peak, with a slight curve at the tip! I’m not sure if that makes sense, but hopefully it helps!
You can also chill your cake layers in the freezer for about 20 minutes before frosting them to reduce crumbing and make them easier to stack.
How many batches would you recommend for a 6 inch two layer cake. With a good bit of frosting in between the layers and a “grass” or “fur” type effect as the final layer of frosting? With pipes eyes and a mouth? To make it look like Elmo from Sesame Street? Making my nephews first birthday smash cake and Sesame Street is the theme of the party? Also how many batches would you recommend for 24 cupcakes using the same effect but using two different colors?
You just have to cook it in the microwave for a minute or so & it’s good to go & safe to eat!
Exactly!!! 🙂
Hi.. I just love your cakes. I want to know if you make cakes with whipped cream too. I use whipped cream but am not able to get a good red color without the cream tasting bad. Any suggestions to get a bright red whipped cream without coloring the mouth and without the bitter taste. I use Americolor gel colors
Hi Richa,
I haven’t worked much with whipped cream frosting, so sadly I’m not sure! I have lots of tips for making bright red frosting which I share here: https://chelsweets.com/2019/02/09/how-to-make-bright-red-buttercream-frosting/
but i’m not sure the same tricks will help with whipped cream. sorry I can’t be of more help!
HI! I’m doing a trial run of my wedding cake and baked 3 10″ cakes and 3 6″. I plan on frosting them in the next day or so – do you think 2 batches of buttercream will be enough? I’m not planning on doing rosettes or anything, just a plan frosting and then using the spatula to do the rippled affect on the edges. The cakes came out great btw! Thank you!
Hi Michele,
So happy to hear the cake layers turned out great! I feel like I always use a ton of frosting on 10 inch cakes, but if your second tier is only 6 inches that might be enough! I’d make 2.5 or 3 batches just to be safe!! There’s nothing worse than running out of frosting while making a tiered cake.
Leftover frosting lasts in the fridge for weeks, and you can always use it on another project. Hope that helps, happy baking!
Chels, I have been making your cakes for a while. I love them! But I would like them to be a bit less sweet, specialy the frosting. How can I make the frosting to be a bit less sweet?
Hi Roci,
You can try adding in a bit of extra cream, and whipping the frosting on high with a whisk attachment! It will increase the volume of the frosting by whipping air into it, which will make each bite of frosting a bit less sweet. Hope that helps, happy baking!
This recipe tastes delicious! I have tried it twice now. However, both times I have had some issues when smoothing out the icing. I love that seamless, smooth surface your icing has when you ice cakes in videos. Mine usually looks 80% there, but when I tug my spatula along slowly, there are still tiny holes or air bubbles that disrupt the surface in some places. Almost like a whipped icing would have, even though I used the paddle attachment on my mixer. Is this an instance where i need to add more of a certain ingredient? It even happens when I make sure I mix on low for a few minutes to get the air out at the very end. Thanks in advance for your input and inspiration!
Hi Lauren,
Sometimes that can happen as the frosting sits out on the counter. I always give my frosting a really good stir by hand with a rubber spatula, pushing the frosting back and forth for a couple minutes to get it super smooth. I do this before. I start assembling the cake, and before I add the second layer of frosting. I find air bubbles usually develop as the frosting sits on the counter while my crumb coat chills.
Hope that helps and will fix that problem going forward 🙂 Happy baking!
Hi Chelsea, absolutely love your videos thanks for sharing. Question regarding the consistency of American buttercream. I’ve always used swiss meringue but have recently been using ABC a lot when making vegan friendly cakes. It’s delicious but no matter how slowly I add the icing sugar it always seems to appear grainy on the cake and yet yours looks so smooth. Any ideas why?
Aw thank you sammy! It might be the brand of powdered sugar you’re using, or you may need to add a touch more liquid to help dissolve the powdered sugar. I’d suggest trying a different brand of powdered sugar, hopefully that will help. Happy baking!
I should also add, in Australia we have limited brands available for pure icing sugar. Some people use icing mixture which has the cornflour in it too, but I was always told this makes the icing too soft?
That’s super interesting, I had no idea!! I’ve never really tried a powdered sugar that didn’t have cornstarch in it, but I haven’t had issues with that. The ratio of cornstarch might be different in the US and Australia though!
Hey!
I’m trying out your vanilla cake recipe, and I’m planning to do 4 layers (all 6″ in diameter). How many batches of this icing will I need in order to frost the outside and fill the layers of my cake??
Thank you!!
Hi Ellen,
It depends on how you plan to decorate it, and how much frosting you like between your cake layers! I’d say make 1 1/2 batches to be safe and ensure you have enough. You can also refrigerate any leftovers for future baking projects. Hope that helps, happy baking!
Is it ok to use half and half instead of heavy cream or whipping cream?! Thanks!!!
Hi Katie,
You can totally use half and half in place of the heavy cream. Hope that helps, happy baking!
Hi I have made this frosting before and I use milk instead. It turns out normal but every time it comes out it’s too sweet. What should I do?
Hi Ciara,
I’d recommend trying a different type of frosting! I am sharing an awesome swiss meringue buttercream frosting in a couple weeks that’s a lot less sweet, or you could try my Russian buttercream! Here’s the link: https://chelsweets.com/2020/01/06/russian-buttercream/
Hope that helps, happy baking!
Hi! I was wondering if there are alternatives to heavy whipping cream in this recipe. It’s been very scarce around me ?
Hi Josie,
You can whipping cream or whole milk! Whole milk will make the frosting a bit thinner, so only add a little at a time until the consistency is just right.
Hi ,
I just wanted to know if it’s better to do the buttercream 1 or 2 days before doing the cake
Hi Vincent! Either works / is the same! I make my buttercream in advance all the time, and as long as you give it a really good stir with a rubber spatula right before you plan to use it, it should be perfect! I’d recommend chilling it if you make it more than 12 hours in advance. Hope that helps, happy baking!
I’m allergic to corn and have to use organic brands for powdered sugar that don’t have cornstarch in it. The frosting is a little softer but still stable enough for piping flowers. You can also add a little bit of meringue powder to the frosting if it’s too soft. I definitely prefer using normal powdered sugar if I’m not going to eat the cake. Hope this helps!
That definitely does! Thank you for sharing Annika 🙂
Hello. Is there a way to maybe cut this recipe in half for smaller cakes? or to make a smaller batch? I only have 1 cup of unsalted butter on hand.
Hi Sam,
You can totally cut this recipe in half / make a half batch with 1 cup of butter. You can also use salted butter and omit the salt. Hope that helps, happy baking!
Hi, is this buttercream good for rosettes? Will hold its shapes, thank you
Hi liz,
This buttercream works great for rosettes and piping! It’s quite thick and keeps its shape very well.
SO glad to find someone who’s not keen on SMB! Tried making it once–what a pain! It had the taste and texture of a stick of sweetened butter. I do have to use half shortening here in the South since it will melt off the cake if it’s the least bit warm, but I’ve found that a palm oil shortening has a buttery mouth feel. Unfortunately, only one store carries it in my town, and with the pandemic they’re out. So back to Crisco for this cake I’m making. Thanks for the recipe and tips!
Haha I feel you Donna! That’s great to know, I get asked about shortening swaps all the time. Hopefully things will be back to normal soon, happy baking!!
Hi! I am going to try your recipe out, it looks so good! I do have a question though. The recipe specifies to use a paddle attachment, yet in the photos on this post, 3 of the 4 photos showing the mixer attachment show you using the wire whip. Why do you use it but recommend the paddle attachment, does this make a difference in the final texture? Thanks! Julie
Hi Julie,
I generally use a paddle attachment when making frosting for cakes, and a whisk when making frosting for cupcakes. THe whisk makes fluffier frosting which I like for cupcakes, but is harder to smooth onto cakes. the paddle makes silky smooth frosting which is great for cakes. Also, frosting just looks better on a whisk attachment than a paddle attachment!! Hope that helps, happy baking!
Do you alter the buttercream recipe to pipe rosettes or is the same recipe?
Hi Anne,
It’s the same recipe! I like my frosting to be pretty stiff when I pipe rosettes, but you can add a tiny bit more heavy cream if you want!
I love your buttercream but my family would like something that isn’t as sweet… have you made any other frostings that are similar to this buttercream but not as sweet? I looked up some other options and found something called ermine buttercream, have you ever made it? Thank you!
For sure! My ABC is definitely on the sweet side! I recommend trying my russian buttercream or my swiss meringue buttercream! 🙂
Can I use fresh cream instead of heavy cream?
Hi Meenal,
Fresh cream should work great in this recipe!
Hi! I’m a beginner and a Nigerian. I have watched lots of other people’s videos, just watched yours today and it is so exceptional ??. I don’t have any machine i.e mixer to work with, so if I use my hands and a whisk, will I still get a perfect buttercream?
I would love to chat with you one on one and also have all your baking tutorials. Much love ma.???
Hi Edidiong,
Thanks so much! this recipe is quite challenging to make by hand / without some sort of electric mixer, but you could do it if your butter is super soft. It’s just challenging and messy to incorporate the powdered sugar. I’d actually use a rubber spatula to stir it together rather a whisk. You also might need to add a bit more cream to thin it out, so that you can stir it! Hope that helps, happy baking!
My birthday is on the 27th of this month and I really want to make a wonderful and a special cake.
Thank you very much, i will give it a try.
Hi what changes can be made if you’re in a pinch and only have salted butter?? Asking for a friend
Hi Diana,
You can use that and omit the salt. The frosting might end up a bit saltier than it would otherwise, but it should still taste great! 🙂
Hi, can I use buttercream in attempt to make this dairy-free?
Hi Cha,
I’d suggest just using my dairy free frosting recipe! here’s the link: https://chelsweets.com/2020/04/13/vegan-buttercream/
hi! does this recipe taste similar to grocery store buttercream?
Hi Hannah,
I’m not sure what grocery store buttercream tastes like, so I’m not sure! Most grocery stores use shortening to save money, so I’d think this tastes better!
If I’m going to pipe rosettes all over two, two layer round cakes, would this be enough frosting?
Hi Jana,
It depends on the size and height of your cake layers. I usually make 1.5-2 batches when doing rosettes on an 8 inch layer cake with 3 or 4 thin layers. I alway err on the side of making extra frosting, because leftovers can always be saved for a future baking project. Hope that helps, happy baking!
Hi – thanks for this recipe. I’m excited to learn how to make flowers and other decorations (just for my personal/family cakes). My question is: can I use half and half instead of cream. I always have half and half on hand but have to make a special trip to the store for heavy cream and then end up dumping the extra because I can’t use it up in a week
Hi Elaine,
You can definitely use half and half in place of the heavy cream in this recipe. It should still turn out great 🙂 Happy baking / cake decorating!!
Thank you very much!
Hi I’m going to make a 2 layer 8 in round cake, but im going to do scrolling around it and then a bunch of other piping on top like stars, rosettes, zig zags, and dots. Will 2 batches of this frosting be enough?
Hi Christina,
I think 2 batches of frosting should def be enough for that! I think you’ll have plenty left over 🙂
This looks so great and delicious! Would you recommend this recipe for a smash cake? Maybe smooth on the cake or for the pulled dot technique?
Hi Chels, I’m Hany. Can i use a liquid whipping cream to replace the heavy cream? Bcause in my place there is no heavy cream.
Hi Hany,
You totally can! That will work just fine in this recipe 🙂 happy baking!
Hi Chels, i’m Hany.. can i use liquid whipping cream to replace the heavy cream? Bcause there is no heavy cream in my place.
Is it ok to add lemon juice in the American buttercream?
Can I use 1% milk instead of heavy cream if that’s all I have?
Hi I’m going to bake my son wedding cake ,I live in Belize we are subtropical country so Im wondering if i should add shortening to your recipe and how much ? It can be very humid here,Do you have a recipe for the hot climate? thks
This is the only buttercream that works for me so far ???
why did mines turn into a liquid?
How much should I make for a 2 layer 9 inch cake?
Love this recipe! I’ve been using it a lot lately, but sometimes I think it’s not firm enough to pipe with! What should I add to it to make sure it doesn’t? I don’t want my stuff melting with this heat!!
How much brown sugar and extra vanilla?
Charla, Since you asked about a wedding and are waiting a reply, I’ll let you know what I do in the meantime.
I live in Orlando Fl and it is in the 90s with high humidity. If the cake will be outdoors you may want to use ALL shortening. Even if indoors it can be much warmer with humidity so I will replace half of the 434 grams or 1 lb pack with shortening. It won’t taste as buttery, but you can add a bit more vanilla extract or Almond extract for flavor. You can also sift into the powdered sugar, a few tablespoons of corn starch, arrowroot or meringue powder which work as stiffeners. I’ve heard of using cream of tarter but I have never tried it because these other methods work in our heat. Using MORE powdered sugar will always make it stiffer, but you risk it being way too sweet. Good luck!
Yes, I do all the time! For a regular size batch I use the juice AND zest of 1 good size Valencia lemon. Should equal a tablespoon of zest and 1 tablespoon of juice. Not the thin skinned one. When you zest, do it lightly to start so you don’t get the white pith in it which can be bitter. Yum!!
Vams, I’ll give your question a go.
Yes, you can use 1%. Heavy cream helps to keep it fluffier than if you used 1%, so you may need a bit extra powdered sugar. The cream or 1 % milk should be used at the end to see if you need it at all. Especially in the summer, frosting can be more loose and absorb water from the air, so many times you may only need 1 teaspoon not 3 tablespoons. I think this may be what happened to poster “Jewels” below.
This will generously frost a 2 or 3 layer 9″ cake. Been using Chelsea’s ABC recipe for years now! In fact it was the first one I ever made.
Samantha, see my comments above to a couple posters about adding cream only if needed at the end, esp in summer. And if you need it more stable in summer to substitute some butter with shortening
8 c. = 2 # 10X sugar.
Hi such a nice recipie. I am from Sri Lanka. I’m highly interested in using your frosting recipie for our upcoming family function. My biggest concern is about the frosting. I just wanna put the cake in outside for 2- 3 hours. Does it melt or something can happen to it with regards to our climate.
I made this frosting today (1st timer) and it turned out amazing!!!! I took out a cup of it and made lemon and a half cup and made peppermint. I used colored gel to make the lemon yellow and peppermint pink. One drop goes a long way. Thank you for sharing:)
What is the correct consistency for frosting the cake?
What do you do for your buttercream frosting does not melt in hot weather?
By powdered sugar does it mean icing sugar or simply powder the granulated sugar… a bit confused here as I have been using icing sugar till now and really wanna try this one
hi Chelsea! This is my go to icing! I love it! Just wondering how come your frosting always comes out silky smooth and mine is somewhat smooth, but I always have to microwave it a little bit to get it to look like your consistency. I follow your recipe exactly. What am I doing wrong? thanks!
I love it! I I used this recipe along with your yellow Cale recipe to make my sister’s number 25 birthday cake! Thank you for all you do!
Hi 🙂 I’m not one to usually leave comments, but this one is warranted…
I like baking and have tried multiple buttercream recipes. This one (for me) is by far the best!! Honestly. I really like the addition of salt and cream – it offsets the sweetness and it makes for the perfect consistency!
Thank you and I look forward to trying your other recipes xx
Tried your recipe and it tasted really good. But at the moment I made it, it looked fine and fluffy I feel like but once I set in the fridge for a couple days and the cake filled with frosting it hardens why does that happen?
Hi, I made half a batch of the buttercream but it still has too much of a buttery taste at the end, how can I fix that?
Hi ! Im going to be trying this recipe for the first time with ur funfetti cake recipe ! I was wondering how long does the frosting last in room temp before its starts to crust !?! Thank you
Heavy cream and whipping cream are the same thing ?
I’m beyond excited to find your site! I’m a beginner & I’ve learned so much already! I’ve been doing research for a while and haven’t found anything that’s been as helpful as your info & all in one place. It’s a great combination of tried & true recipes along with great tips & info. I’ve learned a lot from reading the comments & your answers also. This has inspired me to try a layer cake which I haven’t done in over a decade due to disastrous previous experiences 🙂 I’m getting ready to try your recipe for 6 inch vanilla cake & American buttercream frosting. I was wondering if you have a favorite all purpose flour that you like to use & any tips for high altitude cake baking?
What is the problem with soy?
Hi. Just had a couple questions
If I were to make a 8 inch round cake with rosettes all around, would I need 1.5 or 2 batches or frosting ? Also this recipe calls for 1.5 batches correct ? And if I were to use the Swiss meringue buttercream would it be just as firm and easy to pipe rosettes and will it hold its shape ? Or should I just use this recipe ?
Hi, may I know what food gel colour you used for the top and middle level rosettes?
CAN I MAKE THIS NON DAIRY AND USE MARG INSTEAD
Hi
Is this frosting sweet? Or does anyone know if this frosting turns out sweet? How sweet is it 1 out of 10…10 Bering overly sweet!
Thanks!
Being**
I made this buttercream at the weekend. It was divine! I’m in England and this is the recipe I will use from now on. I did need more liquid that the recipes states but it was amazing ? thank you
Hi, and thank you for giving such a great tutorial and tips/tricks on making the perfect buttercream. I am making a rainbow shaped cake for my niece for her birthday. I am planning to make and freeze the cake layers about a week ahead of time (using your guide!), and the buttercream the day before I travel (via car). The trip will take about five hours, so I’m sure the cakes will thaw and the frosting will come to room temp whilst in the car. Do you have any advice for the cake layers: is it okay to refreeze or should they be chilled for decorating in the refrigerator? Also, is it okay to place the buttercream in the fridge again after it’s been out for that time, or should I leave it on the counter overnight? I apologise for all the questions, but this is my first big sculpted cake, and I want it to be great for her birthday. And you give the best advice of any I have read. Thanks again for any additional help/advice you can provide!
How much white chocolate do you add to the frosting?
I have made buttercream several times and i’ve watched your youtube videos on your frosting the cake as well. you always have so much frosting for a crumb coat and then piping decorations but when i make this recipe it’s barely enough to cover two 8 in cake layers after a crumb coat and it’s always so thick. I don’t know what i’m doing wrong !
it can be settled in hot Sumner season??
how can i make this less sweet? if i use less sugar, will it mess up the consistency?
Hello, if I was to make a 6inch cake with 4 layers how much would I need to make
I’m crying. Every time I try to make this it comes out grainy and I’ve tried so many times. I read your notes and every tip you mentioned. HELPP!!! ??
I made this and my grown kids are in love. No more can frosting for me. It’s the perfect icing.i made a batch and a half. I froze some. When I used it on a burnt cake it was still as good as when I made it. If freezes beautifully! @chelsweets #chelsweets I’ll leave a pic if I can figure out how.
I have a 8,10, and 12in to frost already have my crumb coat done. Is this recipe enough or should I double?
Hi! Will one batch be enough to pipe rosettes on 3 layer 6 inch cake?
Thank you!
Very simple and turned out fantastic!
Thank you for sharing ??
My happy emojis turned into question marks, lol!
Thanks again
Hello! I made this frosting before for my sister’s cake and she loved it! I want to make it again for cupcakes. How many cupcakes would you say this recipe would generally yield
this recipe says 7 cups powdered sugar, but your video says 8 cups. Which is it?
Question about buttercream recipes
Recipes say paddle attachment but photos show whisk attachment. Which is correct to use?
Thank you
Erica
Thanks so much for this recipe.Am a Tanzania baker.
Hello! I love this recipe and got so many compliments on the taste! Whole Foods butter yields me the best results! When I’ve tried Land O Lakes, it always comes out shiny and hard to work with, for some reason.
Anyways, how long can unused buttercream sit on a counter and still be considered good? It’s in a Pyrex bowl with a lid and I made my cupcakes on Saturday and it is now Tuesday. I forgot to put it in the fridge for later use. Whoops! The temperature has been on the cooler side, like chilly 60s, if that makes a difference. Thank you!
Looks like a great recipe!!! Is it 8 cups of powdered sugar? Or 7? Because it says 2lb bag… thanks!!
Hi Chelsea at, how much buttercream should I make for a reg. 9×13 sheet pan cake.
Just started watching and reading your blog and recipes and so far I love it and it is very informative. THANK YOU?
CHELSWEET, I’M SORRY AUTO CORRECT CHANGED THE SPELLING OF YOUR NAME???
I love this recipe is the best thank you God bless you ?? I love all you recipes
Great explanations of everything. I need to pipe 12 cupcakes with doggie faces using a grass piping tip. Will one batch of this be enough? Thanks!
So i made your recipe after about 5 times trying. The last was the best one i have done. Very happy with the recipe.
Although i was wondering on all my other batches, iv used alot more cream than advised to get it a use able consistancy.
Only difference i think was that i used vanilla essence ‘concentrated’. Alot thicker liquid. Could this have thickened it that much to use another at least 2 or 3 tb spoons on cream,extra?
I was wondering how many batches would I need for a three or four tier wedding cake?
I keep pressing the “read more” link buy it’s not loading
Hello! I am trying to open up this recipee and also the recipe for your classic vanilla layer cake but for some reason, clicking the “read more” link is not bringing me to the recipes. Is there a way you could post it in the comments so I can see it? That would be much appreciated. Thank you! Loved the video on youtube for your prefect semi naked cake!
Such a yummy recipe but the last time I used it and colored it with Wilton gel it started separating. I was just wondering why that happen? What am I doing wrong?
I just made this frosting and it is amazing! I just have a few questions.. is it ok if I don’t refrigerate it over night? I am frosting my cake tomorrow and won’t have time to defrost the frosting before putting it on. I put it in a airtight container. My second question is, will the frosting be ok to be outside on a cake or will it melt? The weather outside will be in the 70° and it will be outside for a couple of hours. It will be refrigerated before hand.
Hi! I used this for a wedding cake I made for my niece (tomorrow). It’s supposed to be 80+ degrees. Will it melt? Thanks!
How to reduce this measurement for 5″ or 6″ cake
How can I make this buttercream fluffy?
Hi Chelsy!
I am preparing to follow your recipe for your Classic American Buttercream! I have been chosen to prepare a cake for our October Festival! I am asking for clarification regarding this recipe. The tutorial states the ratio of one stick of unsalted butter to two cups of powdered sugar. I understood the recipe calls for four sticks of unsalted butter and eight cups of powdered sugar. One tablespoon vanilla extract half teaspoon salt and two tablespoons of heavy cream (adding one tablespoon + heavy cream to desired consistency). However, the written recipe reads 2cups (4 sticks) unsalted butter and 7 cups powdered sugar. Could you please clarify your recipe for me?!
Thank You!
Sandra P.
Wisconsin
That was Amazing ?
Thank you
Lovely,yet to try it
Hello,
I tried this frosting recipe last week and it turned out great. Thank you for all the tips!
I’m going to use it on my daughter’s birthday cake on Friday, but I will probably need 2 batches. Do you recommend doubling the ingredients and doing double the frosting at the same time or do 2 batches one after the other?
Thank you! 🙂
Do I have to add 7 cups of powder sugar?
@summer, And how much frosting does this make?
How does this frosting hold
Airbrush color?
How much icing would be needed for 36 cupcakes (will be decorating with florals and so a lot of buttercream will be used in each cupcake). Would 1 batch do or do you think 1.5-2 would be best?
I have a question because this is a crusting icing can I use the cake then put it in the fridge
Look so good can’t wait to try.
I tried this recipe for the first time and I loved it. It was quick and easy to make. I didn’t have heavy cream on hand so I did use regular milk adding 4 tablespoons. The consistency was perfect for decorating flowers on my cupcakes. I’m still trying to perfect the red coloring. Mine was still and the dark pink side. But with practice I think I’ll get it.
Thank you again.
Absolutely love this recipe! So easy to make & the consistency of it is great! I always receive so many compliments on it when I use it??
This recipe is OK, however it was still super grainy and being ABC, was very sweet.
I made this as I was super short on time, the colour is good but I just can’t get past the texture. As soon as it enters your mouth you can feel the sugar. I used double the cream too and whipped ot for a long time. Think I’ll stick to SMBC.
Hi there! Could I reduce the amount of sugar in this recipe?
Such a wonderful recipe!! I made it for my 5 year olds birthday party and it stepped up the cupcakes. Thank you for sharing ??
I tried this recipe today as well and both recipes crusted right away. I wanted a soft buttercream recipe.
I tried this recipe twice. I love that it is easy and it taste good. Smooths out and crust over perfectly.
Why is my buttercream melting.. I want the cream to be stiff when I do piping
It could be a few different things. Is your kitchen really warm? Are you using good quality butter? Did you use heavy cream? Those are usually the main culprits for too thin of frosting.
After I get my cakes from the freezer and put the crumb cost on I usually don’t let it dry before I put the frosting on. Sometimes I will stick in the fridge for about 30 mins after crumb coat. Which is better? Also, once I’ve frosted the cake and it’s been finished for an hour or so I start getting air bubbles around the cake. How can I prevent this from hay?
Can I use a handheld mixer for this recipe? I’m trying to make a geode cake, so will need the frosting to be smooth and crust.
Hi Jennifer! You can definitely use a hand mixer! To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It’s an arm workout, but it’s worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe with.
Hope that helps, happy baking!
I tried this recipe and my icing ended up just tasting like butter. What did I do wrong?
this can sometimes happen depending on the type of butter you use! are you using unsalted, good-quality butter? It can also happen if you don’t use quality vanilla!
Can I use salted butter instead of unsalted?
you can! just omit the salt. It might taste a saltier than the recipe would turn out normally (the amount of salt in salted butter can vary by brand), but it should still taste great!
can i add lemon juice from a lemon and can i use cream cheese?
because i want to make it today.
i am a huge fan,so can i add lemon and cream cheese?
you totally can! I’d add in lemon zest, lemon juice in place of the cream, and swap a quarter or half the butter for cream cheese!
Hi, what brand and color food coloring did you use to get the colors on the ombré rosette cake?
Hi Dani,
I used Americolor deep pink! It’s so crazy because the one shade almost looks peachy, but I just used increasing amounts of that food coloring to make the different shades! Happy baking!
@Chelsweets, thanks so much for responding! And really great to hear you use deep pink because that’s the color I already have!
I just need a small batch for my one layer 9 inch cookie cake. how should i do it?
Hi Lexi,
It depends if you’re just frosting the top, or like piping on swirls and making different colors to pipe with. If you’re just frosting the top, I’d recommend making a quarter batch of this recipe. Hope that helps, happy baking!
Can you substitute half of the butter with cream cheese?
Hi Sharon,
You totally can! The frosting will be slightly softer than my regular American buttercream but it will be delicious!
I should have written a comment here in 2018 when I used this recipe for my daughter’s wedding (a 3 tiered naked cake with different cake flavors, but this buttercream frosting). It is FANTASTIC. I’m leaving a review now because I’m back to use it for my granddaughter’s first birthday cake! Thank you Chelsea!
Hi Alissa,
Better late than never!!! haha I am so happy to hear that!! Thank you for sharing 🙂
I used to use another buttercream recipe but no matter what I did, it was always soft and not great for piping. I tried your recipe and i don’t know if it’s because the butter was beaten for a shorter time or what, but my piping stayed firm even in my warm kitchen. This will be my go-to buttercream from now on. I made a third of this recipe and it was the perfect amount for 16 cupcakes.
I’m so happy to hear that Dani!! I love this buttercream recipe too 🙂 Thank you for sharing!!
This buttercream turned out way to sweet and had an almost gritty texture. Any ideas why this might have happened?
Hi Amanda,
Sometimes that can happen based on the type of powdered sugar you’re using. Adding in a bit more heavy cream can help make it less grainy, but in general I’d recommend trying a different brand of powdered sugar (I love using Domino).
In terms of the frosting being too sweet, American buttercream is the sweetest kind. If you want a less sweet frosting I’d recommend trying my Swiss meringue or my hybrid buttercream (links below). Hope that helps, happy baking!
https://chelsweets.com/swiss-meringue-buttercream-frosting/
https://chelsweets.com/not-too-sweet-buttercream-frosting/
You say that you can store it in piping bags but that when you bring icing back up to room temperature you will have air bubbles that you have to stir out. Does that mean you don’t refrigerate when you already have it in the piping bag? Or does that not happen in the piping bag?
Hi Kimberly,
When you store frosting in piping bags it doesn’t get air bubbles! Even if you refrigerate it then thaw. That only happens when your store frosting in a bowl and cover it with plastic wrap. Hope that helps, happy baking!
I made your vanilla cupcake recipe yesterday. The recipe calls for 1/2 cup butter and 1 1/2 cup icing sugar. These proportions are different than this recipe. My question is for cupcakes do you have a more buttery, softer icing recipe and why. Thank you. This is not a criticism only an observation .
Hi Helene,
Great question! It really comes down to quantity, and how much frosting you need! My cupcake frosting recipe is written to be easy to follow and to make the right amount of frosting for a dozen cupcakes. I didn’t want to make the recipe complicated and use like 3/4 of a stick of butter (1/3 cup butter). Also the buttercream for cupcakes doesn’t need to be quite as stiff as it does to support layer cakes.
Hope that makes sense, happy baking!
If I only added 2 sticks of butter (1 cup) and stuck it in the fridge can I just add some more beaten butter adding the other frosting a bit at a time?? Also I used heavy cream. That’s the same as whipping cream right??
Hi Suzanne,
Whipping cream and heavy cream can be used interchangeable in this recipe! The frosting would be pretty stiff if you initially make it with just 2 sticks of frosting, but as long as you add in the rest of the butter eventually I suppose that should work out ok!
I just made this buttercream! It is perfect, great taste! I used the whisk to fluff the butter at the start and did have to add 5 tbsp heavy cream to get the consistency I want. Then towards the end, I beat on low for 5 mins. So fluffy and spreadable!
Hi Maddie,
Sounds like it turned out amazing! So happy you got the consistency just right 🙂 Thank you for sharing!!
Do you know if this recipe has a water activity level of 85% or lower? I wanted to try this but local law says it must meet that requirement.
Hi Malina,
Sadly I’m not sure! A water activity test is pretty complex and I don’t have the equipment to perform that type of test. I’m so sorry!
I love the consistency of your buttercream, but I was wondering if you have any recipe that has less sugar…as in MUCH MUCH LESS sugar ? I normally reduce sugar in ANY recipe I do, but looking for a cake frosting recipe that is somewhat stable with tops of 150-200 grams of sugar…any ideas? ?
Hi Mihaela,
If you want a less sweet buttercream frosting, I’d recommend using one of these recipes:
Swiss meringue frosting: https://chelsweets.com/swiss-meringue-buttercream-frosting/
Not too sweet buttercream frosting: https://chelsweets.com/not-too-sweet-buttercream-frosting/
Hope that helps, happy baking!
Can I use salted butter and omit the 1/2 tsp. salt?
Hi Lynne,
You totally can! That should work too. Happy baking!
My buttercream curdled! It’s an emergency! What do I dooo?! Please help! I think my butter was a bit tooo soft so I tried to fix the buttercream by chilling in fridge for a bit and remix and it’s still bad.
Hi Eman!!
That’s the worst! Usually if it curdles it means one of the ingredients is too cold! It can also happen if you use a dairy with less fat than heavy whipping cream or a low quality butter (usually cheap butter has a higher water content). Is there a chance you used something other than cream to make the frosting??
I’d recommend adding a bit more room temperature butter and seeing if that helps?? Hopefully you were able to bring it back together. Let me know if not and we’ll try to figure out what went wrong and how to avoid it next time!
This worked so well! I only used ½ a stick of butter but it yielded so much. So creamy and soft! Obsessed 🙂
So happy to hear that Ivory! Thanks for sharing 🙂
Would this recipe be able to cover a 10inch- 2 layer cake?
Hi Cindy,
Once batch would be just shy of enough! To fill and frost a 2-layer, 10-inch cake you’d need about 7 1/2 cups, and this recipe makes 6 cups. If you want to add buttercream swirls or frosting decorations around the cake you’ll need more though, so I’d recommend making 1.5 batches or 2 batches.
I actually have a great post that calculates how much frosting you need for different sized cakes, here’s the link: https://chelsweets.com/how-much-buttercream-do-i-need/
Hope that helps for the future, happy baking!! 🙂
If I want to make 2 tier cake for wedding one in 9 inches and 1 in 7 inches then how much butter and sugar will be need plz do reply plz
Hi Walijah,
Great question! For the future, I actually have a super helpful chart that shares how much frosting you need for different sized cake tiers. Here’s the link: https://chelsweets.com/how-much-buttercream-do-i-need/
For a 9-inch and 7-inch tier you should need about 13 cups. Hope that helps, happy baking!
When I made this frosting following the recipe exactly, the consistency seemed super thick and difficult to use. I ended up adding about four additional tbsp of heavy cream to make it spreadable. Any idea what might have gong wrong?
Thanks
Hi Debbie,
You didn’t do anything wrong! The amount of heavy cream you need to use can vary a ton based on the temperature of your kitchen, your ingredients, and the climate you’re in.
The recipe uses a small amount of cream because in the summer when my kitchen is warm, that’s all that it needs. However, in the winter when it’s colder out and the air is dryer here, I usually have to add a few more Tbsp of heavy cream. I like to err on the side of not adding enough, because it’s a lot easier to add in additional heavy cream than it is to thicken the buttercream with more powdered sugar.
Hope that helps, happy baking!
Good morning! I have an order for my first 2 tier cake! They requested chocolate cake with off white icing. How do you get the icing off white?
Hi Rusti,
Congrats on your order!! It depends what the customer is envisioning, I’d ask them to specify. I’ve never heard someone request something like that before. Do they mean like with a yellowish hue? Or like ivory? Once you know you can add a super tiny amount of gel food coloring to achieve the shade they’re after.
New cupcake maker here. I absolutely LOVE this recipe! Easy to make, stores well, and tastes great! Thanks! ???
I’m so happy to hear that! YAY!! Thank you for sharing 🙂
Does this frosting set up firm or soft ? I’m making a 2 tier cake just not sure if it will hold up.
Hi Ann,
This frosting crusts as it sits and is quite firm when it’s chilled. I used this recipe to frost my 4-tiered wedding cake and it help up great! Hope that helps, happy baking!
I need some advice. This buttercream looks beautiful. I want something that I can paint black for my wedding cake. Will this work? I’ve never painted a cake before and I’m not sure how the cake will turn out when it’s been chilled after painting. Any comments are welcome.
Hi Katie,
Do you plan to like fully cover it in black paint? Or are you going to like paint a black pattern on the cake? This frosting crusts, so you can totally paint on it.
I’ve painted patterns using a mixture of alcohol and gel food coloring and it worked well, but I’d be nervous to paint a whole cake black, especially a wedding cake. Because wedding cakes are usually made in advance and have to be transported to the venue, they usually sweat a bit in transit and/or when they’re set out at the venue. I’d be nervous the condensation would make the paint drip down / off the cake.
You might be trying to avoid using black frosting (which I totally get), but if you want to cover the whole cake it might make more sense to cover the outside of the cake in a thin layer of black frosting.
Hope that helps, happy baking!
Have you ever added jimmies/sprinkles directly to the frosting for a rainbow chip/funfetti look? Just wondering if you have any guidance on how well this works, when to add them, which sprinkles to use, whether they will clog a large piping tip. Thank you!!
Hi Julia,
I have and it works great in this recipe! Just make sure you just rainbow jimmy sprinkles (the long ones). They do make it really hard to pipe with, but you can pipe with a large, round piping tip. I usually just use sprinkle frosting to cover cakes rather than pipe with it though. Hope that helps, happy baking!
Is frosting good under fondant?
Hi Linda,
This frosting works great under fondant. Hope that helps, happy baking!
Hi! I see the yield is enough to frost about 36 cupcakes. Is it less for piping on cupcakes or is that taken into account? Thank you!!
Hi Becca,
I’m a bit confused by your question! The amount of cupcakes that one batch frosts can vary a lot based on how you frost them, like how big of swirls you make or if you’re making buttercream rosettes instead of adding on a bit swirl. One batch of frosting makes about 6 cups of frosting, which for me is enough to pipe nice big swirls on 3 dozen cupcakes. Hope that helps, happy baking!
Should milk or whipped cream be at room temperature when making frosting?
Hi Priyanka,
It can be cold from the fridge. It’s such a small amount that there isn’t really a big impact whether its cold from the fridge or at room temperature. Hope that helps, happy baking!
Hello how long do you let your butter sit out for before stirring it? Mine was out for almost an hour and still didn’t look like yours when I started it.
Hi Summer,
I usually let mine sit for 2-3 hours, but the time it needs to soften can vary a ton based on how warm your kitchen is and how humid it is where you live. Hope that helps, happy baking!
Hello Chelsea. I’m so glad I found you! Your knowledge is first-rate, and I look forward to learning from you. Thank you for your good work.
Hi Martha,
You’re too sweet!! Thank you!! <3
8.20.2023 The Vanilla cupcakes and your vanilla buttercream , with vanilla bean taste are the family go-to for any party or birthday! Our next will be our 1yr old grandson NFL themed birthday. I’m going to make the vanilla cupcakes with vanilla buttercream and chocolate cupcakes iced with your vanilla buttercream adding in chocolate. Can’t wait to try the chocolate cupcake with chocolate buttercream! Thank you
Thank you so much for sharing Priscilla 🙂 I’m so happy to hear that!
I made 2 batches for a 4-layer 8” birthday cake and it was perfect for crumb coating and decorating with a little extra left over. This really is the best, easiest American buttercream recipe! It came together so quickly and I didn’t have to adjust anything like I normally do for other recipes. It was definitely sweet but not overly sweet or cloying like others. This is my new go-to recipe for American buttercream. I did add 2 drops of violet food coloring to whiten the color and offset the yellow tint but that was probably due to the butter I used. Thank you!
Best tasting and easiest frosting to make!!!! Thank you for the recipe!!
Hi Sasha,
Aw I’m so happy to hear that!! Thank you for sharing 🙂
If you put your completely frosted cake in the refrig.. Is it best to box it? Or leave uncovered? I heard the box keeps the buttercream from sweating.
Hi Dorothy,
I think the main reason people chose to cover cakes in the fridge is to protect them from absorbing any errant smells! I don’t really keep much in my fridge other than baking supplies and dairy, so I usually don’t cover my cakes. I haven’t found that boxing my cakes makes much of a difference in terms of condensation, but I also live in a pretty cool place (Seattle) so the climate here isn’t very warm or humid. It might help in warmer places!
My go-to buttercream recipe! So easy to make and it’s the perfect consistency. Sometimes I use plant-based butter because of a lactose intolerant family member and it still turns out great.
Thank you for the recipe!
Hi Robin,
Love that!! So happy to hear it 🙂 Thank you for sharing!
This is now my go to cake frosting. So simple and easy to make and I love that it doesn’t require eggs. Thank you for sharing such an amazing and easy to use recipe
I’m so happy to hear that you love this recipe as much as I do!! Thank you for sharing 🙂
My family requested white buttercream frosting. I used the purple food color technique and it was magical to see the color change! I followed the recipe as is and it only took a tiny dot of purple color too!
So happy to hear Shirley!! It really is so magical to watch! Thank you for sharing 🙂
If I want to add maraschino cherry juice would I substitute that for the heavy cream?
Hi Vicki,
I haven’t tested that out, but I would think that should work. If you try it, please let me know how it goes!
I made this today for some Christmas sugar cookies and I used pumpkin pie spice. Super yummy.
Love that, they sound delicious 🙂 Thanks for sharing Linda!!
Omg… followed the recipe being an absolute shambles of a baker and it worked perfectly. Thank you!! Baker based in the UK. Never used cream before and what a difference.
So happy to hear that Kirsty!! Thank you for sharing 🙂
Can I refrigerate the cake after I make it for several hours?
Hi Dawn,
You totally can refrigerate a cake frosted with this buttercream after it’s made. It can be stored in the fridge for up to a week as long as it’s fully frosted – the frosting should keep the cake layers nice and moist 🙂 I make cakes a day or two in advance all the time! Hope that helps, happy baking!
I would like to use this recipe for orange buttercream frosting. Could I substitute some of the cream for orange juice or would that affect the consistency of the frosting?
I’ve used your double chocolate buttercream frosting and it’s amazing and pipes so well. Trying to duplicate the same texture, but with orange ( no chocolate). TIA!!
Great question Amy! You can swap out the cream for orange juice, and in addition to that, I’d recommend adding the zest of 1 or 2 large oranges! The zest gives things such amazing, bright citrus flavor. Hope that helps, happy baking!
All buttercream recipes are the same, but as I move along in this cake decorating adventure I am finding that it’s the technique when you make the buttercream. After many frustrating attempts I came across this recipe and technique, what a huge difference in the buttercream! Mixing on low, and adding additional cream/milk at different intervals were the keys I think. This will be my go to way to make it from now on! And mixing out the air bubbles- I never thought of that!
Thank you for sharing your tips!
Hi Donna,
I’m so happy to hear that, and I totally agree with you! The technique has such a big impact on how the buttercream turns out!! 🙂 Thank you so much for sharing!
I love this buttercream.. it’s easy to make and everyone loves it! It’s my go to icing! Thanks for the recipe!!
Thank you so much for sharing Rita 🙂 I love this recipe too!!!
Hello! When I make this recipe the buttercream always has a slightly grainy texture. Sifting the buttercream doesn’t help! In comparison, when I make your easy buttercream recipe, it always ends up silky smooth. Any ideas why?
Hi Gabrielle,
I’m so sorry to hear that! I’m not sure which recipe you’re referring to when you say my easy buttercream recipe (this post is usually my go-to frosting recipe). But in general, it could be a few different things. The most common is the type of powdered sugar you’re using. Is it 10x refined? Some organic powdered sugars in the US aren’t as finely refined. Usually it lists that on the package, and you want that in order for it to be super fine! I’d recommend trying a different brand of powdered sugar and see if that helps, hopefully it does! Happy baking!
I love this recipe. I’ve been following you for years and just started using your recipes. Why it took me this long, is beyond me. I’m the last month I’ve used this recipe twice, once as traditional vanilla and once as a lemon American buttercream. Both were perfectly sweet and an amazing consistency. I love that this batch actually yields enough for more than just 12 cupcakes, or a thin layer on a cake. Love love love.
Better late than never Jessi 😉 I’m so happy to hear that, thank you so much for sharing and following/supporting my channels for so long!
The best recipe for buttercream! I usually end up adding more creams than it calls for so it’s not as stiff- but I’ve made this countless times! So yummy!
Love to hear that Stephanie!! And I’m glad you adjust the amount of cream to make the perfect consistency for you 🙂 Thank you for sharing!
My absolute GO TO for icing!
I’m going to use your abc recipe to make a tall 2 tier rosette wedding cake. Once decorated would you refrigerate or leave out. I’m decorating on Thursday ready for Friday delivery a 1 and a half hour drive. Then the cake will be on display at wedding all day in a barn.
Thank you for your help.
Hi Linda,
Apologies for the delayed response! I would definitely refrigerate the cake overnight, and make sure it’s thoroughly chilled before that long drive!! Hope that helps and that the wedding cake turned out amazing!! Happy baking 🙂
I follow this recipe to a T. And the results were amazing. Thank you!
I am so happy to hear that Theresa!! Thank you for sharing 🙂
Hi , i wanted to thank you for ur great advices and good points , i wanted to ask , this recipe is also good for piping flowers on cupcakes? Like creating like actual flowers and stuff? Is that okay for that?
Is it okay with 3D nozzle ?
Hi Arefe,
Thank you! This frosting is pretty firm and does hold up great for piping, I pipe buttercream roses and rosettes with it all the time! Hope that helps, happy baking!
Amazing thanks for a great recipe??
How long would say this icing would be good for at room temp once piped onto goods?
20 minutes later, and I’m still trying to get to the darn recipe
There is a jump to recipe button at the top of the post 🙂
Your American buttercream recipe is delicious and always “foolproof”!! Ever since having kids, I made a promise to myself to make their cakes- and I ALWAYS use this for the frosting. They absolutely LOVE it, and so do all the adults 🙂 I can’t thank you enough for all of your recipes.
Love this recipe. I put 2 tsp vanilla and 1 tsp butter flavor. It was almost a butterscotch flavor, very tasty. This is my new go to when I need buttercream. It’s perfect.
I tried so hard to make this buttercream. It seems like a good recipe and it’s probably me that’s the problem, but I tried so hard two times and they both turned out horrible! not blaming you but I WILL be finding a DIFFERENT recipe next time, sorry.
Hi! You are amazing! I loved reading your story, as a former accountant and lover of baking myself.
When baking for someone with a corn allergy, would this recipe work using powdered sugar made with tapioca starch, rather than corn starch?
Thanks so much!
Hi, can you use salted butter and just leave out the salt? Also will this amount of icing cover a two layer 8inch cake and a dozen cookies?
Thanks!
Do I have to use heavy whipping cream? If I didn’t, would the texture still be fine for decorating?
You can use milk or alternative milk if needed! The consistency will be a bit thinner though, so I’d add a bit less that the recipe calls for! Hope that helps, happy baking!
I made this frosting for my daughters wedding cake recently. It was really good and worked well. I added 1 Tbs. Flour with the powdered sugar and I replaced half of the cream with French vanilla coffee creamer because I ran out of vanilla. Thank you.
I made this vanilla frosting for a half-chocolate and half-vanilla cake and it was the best (and easiest) buttercream that I’ve ever tried. Just delicious and, I think, better than the chocolate buttercream. I wonder if just adding melted chocolate to the vanilla buttercream would work?!
Thank you a delicious recipe! I’m sure that I’ll make it again & again.
I am so happy to hear that Katherine!! You can totally add just melted chocolate to this recipe 🙂 it won’t have quite as strong of a flavor as if you added in cocoa powder as well, but it’ll still be great!
You can also use my chocolate American buttercream recipe – here’s the link: https://chelsweets.com/easy-chocolate-buttercream-recipe/
Hope that helps, happy baking 🙂
Do you mix this on high speed or low speed. I saw low at the end but was wondering if you mixed on high speed once it’s incorporated.?
Hi Donna,
I know it’s crazy, but I never mix it on high! I do exactly what the recipes says – that’s what keeps it so smooth. Sounds crazy, but low and slow is how I like to make my frosting 🙂 Hope that helps, happy baking!
My new go to buttercream always delicious yummy smooth and creamy!!
Hi.
What do I do if I want the frosting to be a little bit less sweet. I feel like 7 cups is way too much.
Hi Aalia,
You can add a bit less powdered sugar (but the frosting won’t be quite as firm) or you can try using one of my less sweet frosting recipes! I love my hybrid buttercream, which is kind of like a mix between american and swiss buttercream. Here’s the link: https://chelsweets.com/not-too-sweet-buttercream-frosting/
Hope that helps, happy baking!
I’m sure you’ve answered this somewhere but do you have any tips for keeping buttercream from melting when piping? I tried refrigerating it in the bag but then it wasn’t coming out of the tip.
That can be tricky!! I’m assuming that you mean the frosting is melting from the heat of your hand as you pipe? If that’s the case then you could try wrapping either a thin kitchen towel or a few paper towels around the piping bag to reduce the transfer of heat from your hands to the frosting. That’s what I normally do when I’m piping anything complicated that takes a long time like fur! Hope that helps, happy baking!
Can I use half & half instead of whipping cream? I rarely have whipping cream on hand.
Hi Julie,
You totally can, that should work just fine 🙂 Happy baking!
I just made this buttercream yesterday for my grandson’s 3rd bday cake and it was so smooth and easy to work with! It also had just the right amount of sweetness. My husband tried it and said,”ooh, that’s restaurant quality. How’d you know how to do that?!” I replied, “My Girl, Chelsweets!”
I am so happy to hear that Kimberly!! You are the best 🙂 Thank you for sharing!!
my frosting always looks streaky if thats the right description whenever there’s gel coloring in it. what am I doing wrong?
Hi Chihiro,
Ah, I know exactly what you mean — streaky frosting can be so frustrating! It usually happens when the gel food coloring isn’t fully mixed in. Try giving it a bit more time in the mixer or finishing it off with a good stir by hand using a spatula. Also, letting the buttercream rest for 30 minutes after coloring (then re-stirring) can help the color distribute more evenly. And if you’re using a deep color, sometimes adding the color earlier in the mixing process makes a big difference too! It also could be the type of food coloring you’re using. What brand/type are you working with? Hopefully we’ll be able to figure it out!
Hi Chelsea
Pls advise the temp of butter?
Hi Subramanian,
Great question! Room temperature butter is typically around 68–72°F or 20–22°C.
It should feel cool to the touch but slightly soft—you should be able to press your finger into it and leave an indent without it feeling melty or greasy. Hope that helps, happy baking!
i LOVE making this frosting!! I will be making a cake requested by my niece for her 4th birthday. however we will be going to OBX and i won’t have the mixer and materials I usually use at home. Do you think if i made it in advance before we left (store it in airtight container), put it on ice for our travels that it would make it? it would be on ice for about 8 hours with the drive.
Hi Taylor,
Aww I love that you’re making a cake for your niece’s birthday—what a sweet auntie moment!
Yes, you can totally make the American buttercream in advance! As long as you store it in an airtight container and keep it chilled on ice during the drive, it should hold up just fine for 8 hours. Once you arrive, pop it into the fridge until you’re ready to use it. Before frosting the cake, just let it come to room temp and give it a good stir with a rubber spatula to bring back that smooth texture (it develops air bubbles as it sits).
Hope your OBX celebration is magical—and full of cake!
Can you leave a frosted cake with this at room temp?
Hi Shelby,
Yes, you totally can! A cake frosted with American buttercream can safely sit at room temperature for 2 days, as long as your kitchen isn’t super hot or humid and it doesn’t have a perishable filling (like cream cheese or fresh fruit). The sugar in the buttercream acts as a preservative, so no need to refrigerate right away. Just keep it covered with a cake dome or in a box to prevent it from drying out. I will say that it might lose a bit of its shape if it’s left at room temperature though! Hope that helps, happy baking!
This worked amazing but there is way too much sugar.
I only used 3 cups of sugar and I thought that was really sweet.
Hi Nico,
Totally fair, American buttercream is definitely a sweet frosting! Even with a reduced amount of sugar, it can still pack quite a punch. If you’re looking for something a bit less sweet, you might love my Swiss meringue buttercream or my hybrid buttercream (which blends the best of both worlds). Both are silky smooth, pipe beautifully, and let the flavor shine without being quite so sugary.
Hope that helps, happy baking!!
why did my frosting immediately melt 🙁
Hi Ella,
Uh oh!! When you say melt, did it like melt in the bowl? Or on a cake? What were you putting the frosting on? Were the cake layers or cupcakes still a bit warm, or not fully cooled? Do you live somewhere that’s super humid or warm? Hopefully we’ll be able to figure out what happened together!
Hii, how many pounds does this make?
Hi Victoria,
Great question! My American buttercream recipe makes about 6 cups of frosting. I haven’t weighed it before, but based on the total of the ingredients, it should be about 3 lbs?! Should be the perfect amount for filling and frosting a 3-layer 8-inch cake, or a couple dozen cupcakes.
Hope that helps, happy baking!!
You don’t mention sifting the powdered sugar. Do you not sift yours?
Hi Cassandra,
Great question! I actually have a section on this in my blog post above, but the short answer is no!
Most powdered sugar in the United States is mixed with a tiny bit of cornstarch to keep it from clumping (it usually discloses this on the package). Cornstarch helps absorb moisture, which naturally prevents clumps from forming, and I haven’t had any issues with it so I do not sift.
If you live in a humid environment or in a place in the world where powdered sugar isn’t mixed with cornstarch, you may need to sift it. But otherwise I would say it’s unnecessary!
I appreciate all of your tips, I can’t wait to try this.
Thank you Ronda! Hope your frosting turns out amazing 🙂
Fail proof buttercream! I’ve tried to make a couple before and they never quite thickened enough, but not this recipe! It was perfect and tasted delicious! I only needed half the recipe so I did 1 cup butter, 1/2 tbs vanilla, 3 cups of powdered sugar, 1/4 tsp salt and 1 1/2 tbsp of half and half (all I had) and it was perf perf perf.
Thank you so much for sharing Samantha 🙂 So happy to hear you loved this recipe!!
This was easy and delicious. I used it to pipe icing for decorated cupcakes and it held up very well.
So happy to hear that Pamela 🙂 Thanks for sharing!!
How do I thaw the buttercream? In the fridge or on the counter?
Hi Kelly,
You can do either, depending on how quickly you need it. Either way, just be sure to give the frosting a really good stir because it will develop air bubbles as it thaws (which is natural, but annoying!). You can either mix it in your mixer again with a paddle attachment or stir it back and forth with a rubber spatula for a few minutes. Either way should help get rid of the air bubbles and smooth out the frosting again. Hope that helps, happy baking!